Gingerbread Swiss Roll with Vanilla Frosting

• 3 medium eggs
• 100g dark muscovado sugar
• 100g self-raising flour
• 2 tbsp ground ginger
• Filling
• 150g butter
• 300g icing sugar
• 30ml milk
• 1 tbsp vanilla extract
• 100g icing sugar for dusting

Preheat your oven to gas mark 4. Line a Swiss roll tin with greaseproof paper. Place the eggs and sugar in a bowl and whisk until thick, pale, and increased in volume. Sift the flour and ginger together into the egg mix and fold through gently with a large metal spoon. Tip the mixture into the lined tin and gently level off. Bake for 8 minutes until just firm. Turn the swiss roll out onto greaseproof paper and carefully peel off the greaseproof paper. Lay a clean tea towel on top of the Swiss roll and carefully roll the sponge up. Leave rolled up to cool completely. Now make the frosting. Place the butter into a bowl and whisk with the milk and vanilla. Gently whisk in the icing sugar until creamy and smooth. Carefully unroll the cooled sponge and spoon over ¾ of the frosting, spreading it to the edges. Roll the sponge back up but this time without the greaseproof paper in it. Transfer to a serving plate and dust lightly with icing sugar, then pipe swirls of icing along the top and sprinkle with Halloween sprinkles. Serve with a cup of tea for a truly delicious autumnal/Halloween treat.