This recipe for ginger roulade—which one of our editors got from the Ballymaloe Cookery School, in Ireland—was created by Bumble Ogilvy-Wedderburn, a Scottish cook. In her original version, this dark spice cake is baked in the oven and then rolled around a fluffy filling of cream and crystallized ginger. Ogilvy-Wedderburn later decided to prepare and freeze several cakes. Before serving, she cut the cakes into slices, sprinkled the slices with turbinado sugar, and broiled them. The sugar doesn’t melt completely, resulting in a crunchy texture along with bites of cake and cream that are both hot and cold at once. It’s a completely different dessert from the original, which is shown here, yet it’s prepared with the exact same ingredients.
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