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Print this Recipe    Honey Sponge Roll

HONEY-SPICED SPONGE ROLL

3 eggs
1/2 cup castor sugar
1/2 cup arrowroot
1 tablespoon flour
1/2 tsp cinnamon
1/2 tsp mixed spice
1 tsp cream of tartar
1/2 tsp baking soda
1 tablespoon honey (room temp)

90g butter
2 tablespoons honey
1 tablespoon sugar

Beat eggs until thick. Gradually add sugar and continue beating
until mixture is thick and will hold its shape--about 10 mins.
Sift together 3 times the arrowroot, flour, cinnamon, mixed spice,
cream of tartar and soda. Lightly fold into egg mixture, then add
honey, mixing gently until evenly distributed.

Turn into greased and lined 30 x 25cm (12 x 10 in) swiss roll tin
and gently shake to spread the mixture evenly. Bake in a pre-heated
mod-hot oven 190 C (375 F) 15-20 mins.

Turn out on to a tea-towel which has been dusted with castor sugar.
Quickly peel off lining paper and trim edges. Roll up immediately
in tea-towel from a short side. Allow to cool.

Beat butter until light, then add honey a Tbs at a time. Add water
and continue beating until mixture is smooth and creamy. Unroll
cake and spread over filling. Roll up again.

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