Honey spiced sponge roll

Honey spiced sponge roll

By
From
The Margaret Fulton Cookbook
Photographer
Geoff Lung

Ingredients

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

Honey cream filling:

Quantity Ingredient
125g butter
2 tablespoons honey
1 tablespoon boiling water

Method

  1. Preheat the oven to 190°C. Line a 30 x 25 cm Swiss roll tin with baking paper, or make a paper case with baking paper. Sift the dry ingredients 3 times.
  2. Beat the eggs until thick and add the sugar gradually. Continue beating, until mixture is thick and holds its shape, about 10 minutes. Fold the dry ingredients into the egg mixture, add the honey, mixing until evenly distributed.
  3. Turn into the prepared tin and gently shake to spread the mixture evenly. Bake in the preheated oven for 15–20 minutes. Turn out on a tea towel, which has been lightly dusted with caster sugar, quickly peel off the paper and trim the edges. Roll up in the tea towel, starting with the narrow end. Allow to cool, then unroll. Fill with honey cream filling, and roll up again. If serving as a dessert, roll the cake, starting with the wide end, and cut into diagonal slices.
  4. Honey cream filling: Cream the butter until light, add the honey a tablespoon at a time, and then add the water. Continue beating until the mixture is smooth and creamy.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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