Honey spiced sponge roll

Honey spiced sponge roll

By
From
Encyclopedia of Food and Cookery
Serves
8

Ingredients

Quantity Ingredient
3 eggs
115g caster sugar
70g arrowroot
1 tablespoon plain flour
1/2 teaspoon cinnamon
1 teaspoon mixed spice
1 teaspoon cream of tartar
1/2 teaspoon bicarbonate of soda
1 tablespoon honey, (at room temperature)

Honey cream filling

Quantity Ingredient
90g butter
2 tablespoons honey
1 tablespoon water

Method

  1. Beat eggs until thick. Gradually add sugar and continue beating for about 10 minutes or until mixture is thick and will hold its shape.
  2. Sift together 3 times the arrowroot, flour, cinnamon, mixed spice, cream of tartar and bicarbonate of soda. Lightly fold into egg mixture, then add honey, mixing gently until evenly distributed. Turn into greased and lined 30 × 25 cm Swiss roll tin and gently shake to spread mixture evenly.
  3. Bake in a preheated moderately hot oven (190°C) for 15–20 minutes. Turn out onto a dish towel which has been lightly dusted with caster sugar. Quickly peel off lining paper and trim edges. Roll up immediately in dish towel from a short side. Allow to cool.
  4. To make honey cream filling, beat butter until light, then add honey 1 tablespoon at a time. Add water and continue beating until the mixture is smooth and creamy.
  5. Unroll cake and spread over filling. Roll up again. (If serving as a dessert, roll cake beginning with wider side, and cut into diagonal slices.)
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