Fudgy fig roll
If you have about 1 hour and 15 minutes to spend in the kitchen, Fudgy fig roll might be an amazing lacto ovo vegetarian recipe to try. One serving contains 411 calories, 4g of protein, and 14g of fat. For $1.02 per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 10. It is brought to you by BBC Good Food. 228 people were impressed by this recipe. Head to the store and pick up banana, eggs, fig jam, and a few other things to make it today. Overall, this recipe earns a rather bad spoonacular score of 22%. Try Fig Holiday Roll, Nutty Fig & Apple Roll-Up, and Nutty Fig & Apple Roll-Up for similar recipes.
Servings: 10
Preparation duration: 60 minutes
Cooking duration: 15 minutes
Ingredients:
1 medium very ripe banana
1 tsp bicarbonate of soda
knob of butter, for greasing
300ml double cream
140g soft dried figs, chopped
3 large eggs, separated
about 250-300g fig jam or conserve
4 tbsp golden caster sugar
1 tsp ground cinnamon
4 tbsp icing sugar, sifted
225g light muscovado sugar
120g wholemeal flour
Equipment:
mixing bowl
whisk
oven
kitchen towels
wire rack
Cooking instruction summary:
Cover the figs with boiling water in abowl and set aside to soften for 30 mins.Drain and mash well with the banana.Heat oven to 190C/170C fan/gas 5.Grease a Swiss roll tin – about 34 x 24cm.Line the base with baking parchment.Separate the eggs, collecting thewhites in a large clean bowl. Beat withan electric whisk until stiff peaks hold onthe end of your whisk, then add half thesugar and beat until thick and glossy.In another mixing bowl, beat the yolkswith the remaining sugar until pale. Whiskin the mashed fig mixture. Fold this mixtureinto the meringue mixture until wellcombined. Mix the flour, bicarbonate ofsoda, spices and a pinch of salt. Sprinkle itover the wet mixture and very gently foldin, again until well combined. Gently scrapeand spread the batter into the tin. Bakefor 12-15 mins until springy to the touch.Meanwhile, lay a clean tea towel onthe bench (this helps keep the cake niceand moist). Scatter the caster sugar overthe towel, flip on the cake, peel off theparchment, then roll up from the shortestside with the tea towel into a Swiss roll.Lift onto a wire rack to cool completely.Unroll the cake gently. Using electricbeaters, whisk the cream and icing sugartogether to soft peaks. Spread the fig jamover the cake, followed by the cream.Roll up again and slice to serve.
Step by step:
1. Cover the figs with boiling water in abowl and set aside to soften for 30 mins.
2. Drain and mash well with the banana.
3. Heat oven to 190C/170C fan/gas 5.Grease a Swiss roll tin – about 34 x 24cm.Line the base with baking parchment.Separate the eggs, collecting thewhites in a large clean bowl. Beat withan electric whisk until stiff peaks hold onthe end of your whisk, then add half thesugar and beat until thick and glossy.In another mixing bowl, beat the yolkswith the remaining sugar until pale.
4. Whiskin the mashed fig mixture. Fold this mixtureinto the meringue mixture until wellcombined.
5. Mix the flour, bicarbonate ofsoda, spices and a pinch of salt. Sprinkle itover the wet mixture and very gently foldin, again until well combined. Gently scrapeand spread the batter into the tin.
6. Bakefor 12-15 mins until springy to the touch.Meanwhile, lay a clean tea towel onthe bench (this helps keep the cake niceand moist). Scatter the caster sugar overthe towel, flip on the cake, peel off theparchment, then roll up from the shortestside with the tea towel into a Swiss roll.Lift onto a wire rack to cool completely.Unroll the cake gently. Using electricbeaters, whisk the cream and icing sugartogether to soft peaks.
7. Spread the fig jamover the cake, followed by the cream.
8. Roll up again and slice to serve.
Nutrition Information:
