Fudgy fig roll

Prep: 1 hr Cook: 12 mins - 15 mins plus softening and cooling

More effort

Cuts into 10 slices
The flavours of the traditional biscuit are turned into a Swiss roll, with added nutmeg, cinnamon, banana in the sponge and a touch of fig jam

Nutrition and extra info

Nutrition: per slice

  • kcal456
  • fat19g
  • saturates11g
  • carbs67g
  • sugars60g
  • fibre3g
  • protein5g
  • salt0.4g
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Ingredients

  • 140g soft dried fig, chopped
    Fig

    Fig

    fig

    Although not juicy, the fig is an incredibly luscious fruit, with a delicate aroma and sweet…

  • 1 medium very ripe banana
    Banana

    Banana

    bah-nah-nah

    Probably the best known, most popular tropical fruit, their name probably derives from the…

  • knob of butter, for greasing
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 3 large egg, separated
  • 225g light muscovado sugar
  • 120g wholemeal flour
  • 1 tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 1 tsp ground cinnamon
  • good grating fresh nutmeg (optional)
  • 4 tbsp golden caster sugar

For the filling

  • 300ml double cream
  • 4 tbsp icing sugar, sifted
  • about 250-300g fig jam or conserve

Method

  1. Cover the figs with boiling water in a bowl and set aside to soften for 30 mins. Drain and mash well with the banana.

  2. Heat oven to 190C/170C fan/gas 5. Grease a Swiss roll tin – about 34 x 24cm. Line the base with baking parchment.

  3. Separate the eggs, collecting the whites in a large clean bowl. Beat with an electric whisk until stiff peaks hold on the end of your whisk, then add half the sugar and beat until thick and glossy.

  4. In another mixing bowl, beat the yolks with the remaining sugar until pale. Whisk in the mashed fig mixture. Fold this mixture into the meringue mixture until well combined. Mix the flour, bicarbonate of soda, spices and a pinch of salt. Sprinkle it over the wet mixture and very gently fold in, again until well combined. Gently scrape and spread the batter into the tin. Bake for 12-15 mins until springy to the touch.

  5. Meanwhile, lay a clean tea towel on the bench (this helps keep the cake nice and moist). Scatter the caster sugar over the towel, flip on the cake, peel off the parchment, then roll up from the shortest side with the tea towel into a Swiss roll. Lift onto a wire rack to cool completely.

  6. Unroll the cake gently. Using electric beaters, whisk the cream and icing sugar together to soft peaks. Spread the fig jam over the cake, followed by the cream. Roll up again and slice to serve.

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Comments, questions and tips

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Comments (7)

Nicky Gumery 111's picture
5

Have made this several times now. I am NOT an accomplished baker by any means, but followed the instructions and it worked! Had a few cracks in the roll, but I think it adds to the homemade charm. The flavours of this cake are sublime...its a firm favourite with family and work colleagues alike and is asked for again and agian.

pelupi's picture
3.75

Decided to make this for Christmas. Easy. Delicious. Definitely a recipe to do again.

Vegirl's picture
5

Fantastic recipe. The flavours are gorgeous. The sponge is moist. The only change i made was to sweeten the cream with a little brown sugar and maple syrup. It was a delicious recipe. Cream quantity was spot on for the size of roll i made. I like the use of wholemeal flour - i used wholemeal pastry flour and the figs and banana in the sponge so at least a little that is good for you.
My roll cracked too. I make lots and lots of rolls and rarely does one crack. But the crack was inside and spoiled nothing. I think perhaps the denser, moister texture makes it more likely to crack.
This will definitely be made again.

jomoogle's picture

This is a really easy recipe however far too much cream filling, the sugar on the cloth made this disgustingly sweet in my opinion. My final mix was very airy and the roll split completely in two places (not sure the cloth is a good idea). The picture looked fantastic but far too sweet.

marmorkuchen's picture

The quantity of cream is definitely far too generous but the sponge was light and well textured. I was lucky with the unrolling, no cracking, but it didn't look much like the cover photo once it was rolled back together! Very sweet and didn't last long.

nicky le f's picture
3

Followed the recipe to the letter, & it was nice & straightforward .... till the unrolling stage, at which point the sponge started cracking through, & keeping control of the thing was an issue! Though I used less cream than was actually specified, it was still way too much, which definitely didn't help. I reckon maybe half quantity would be better, & mean it would end up a tighter roll. Still, it makes a tasty, if messy, pudding. As a cake, it might work better keeping it rolled up in the tea towel, and chilled in fridge for a while, in order to regain a little control of the shape! Other than that, the flavours were lovely, & willpower didn't hold out very long!

pommestoo's picture

As we always have a glut of fresh figs at this time of year, I attempted using these instead of dried figs. It worked!!! I used 6 fresh, very ripe figs, finely chopped & mashed with a firm banana. Didn't have a lot of cream in the fridge for the filling , but using less was okay. Rolling up, before & after, was not a problem as I put a fresh piece of parchment, sugared, on the wet tea towel, & rolled it up inside the cake. Left it until it was very cold & it unrolled, then re-rolled perfectly. Great alternative to shop bought Fig Rolls, which are OH's favourite! (I hate them)

Questions (3)

Jersey Josie's picture

Is it possible to make this in a round tin as a sandwich cake? Thanks

Mavesway's picture

Does anyone know if this roulade will freeze?

goodfoodteam's picture

Hi there,

Thanks for getting in touch. In this instance, it's not possible to freeze the finished cake.

Best wishes,

BBC Good Food web team

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