Honey spiced sponge roll

Honey spiced sponge roll

By
From
Baking
Serves
6
Photographer
Vanessa Levis

Ingredients

Quantity Ingredient
75g 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
110g caster sugar, plus extra to sprinkle
1 tablespoon honey, (at room temperature)

Honey cream filling

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

Method

  1. Preheat the oven to 190°C. Line a 30 cm x 25 cm Swiss roll tin with baking paper, or make a paper case.
  2. Sift the dry ingredients three times.
  3. Beat the eggs until thick and add the sugar gradually. Continue beating for about 10 minutes or until the mixture is thick and mousse-like and holds its shape.
  4. Fold the dry ingredients into the egg mixture, then add the honey, mixing until evenly distributed.
  5. Pour into the prepared tin and gently shake to spread the mixture evenly. Bake for 15–20 minutes.
  6. Turn out on a tea towel that 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 long end.
  7. Allow to cool, then unroll. Fill with the honey cream filling, and roll up again. If serving as a dessert, roll the cake and cut into diagonal slices.
  8. For the honey cream filling, using an electric mixer, 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:
baking
bakery
margaret
fulton
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