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Honey Spice Sponge Roll

Meal.Mates's picture
Ingredients
  Eggs 3
  Castor sugar 1⁄2 Cup (8 tbs)
  Arrowroot 1⁄2 Cup (8 tbs)
  Plain flour 1 Tablespoon
  Ground cinnamon 1⁄2 Teaspoon
  Mixed spice 1 Teaspoon
  Cream of tartar 1 Teaspoon
  Soda bicarbonate 1⁄2 Teaspoon
  Honey 1 Tablespoon (At Room Temperature)
For honey cream filling
  Butter 90 Gram
  Honey 2 Tablespoon
  Water 1 Tablespoon
Directions

Line a 30 x 25cm swiss roll tin with greased greaseproof or baking paper. Set oven temperature at moderately hot 190C (375F). Beat eggs until thick and gradually add sugar. Continue beating until mixture is thick and will hold its shape, about 10 minutes. Sift arrowroot, flour, cinnamon, mixed spice, cream of tartar and soda together three times. Lightly fold into egg mixture and add honey, mixing gently until evenly distributed. Turn into prepared tin and gently shake to spread mixture evenly. Bake in preheated hot oven 190C (375F) for 15-20 minutes. Turn out on to a tea towel which has been lightly dusted with castor sugar and quickly peel off paper and trim edges. Roll up immediately in tea towel, starting with narrower side. Allow to cool and then unroll, fill with Honey Cream Filling and roll again. (If serving as dessert, roll cake beginning with wider side, and cut into diagonal slices.)
HONEY CREAM FILLING: Beat butter until light and add honey a tablespoon at a time, then add water. Continue beating until mixture is smooth and creamy.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked

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