HONEY SPICE SPONGE ROLL
ROLL:
3 eggs
½ cup Arrowroot
½ tsp cinnamon
1 tsp Cream of Tartar
1 Tab honey (room temp)
½ cup castor sugar (granulated)
1 Tab flour
½ tsp mixed spice
½ tsp bicarb soda
extra castor sugar
HONEY CREAM FILLING:
90g butter
1 Tab sugar
2 Tab honey
- Pre-heat a mod-hot oven 190 C (375 F).
- Beat eggs until thick. Gradually add sugar & 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 & bicarb.
- Lightly fold this into egg mixture, then add honey, mixing gently until evenly distributed.
- Turn into greased & lined 30 x 25cm (12 x 10 in) swiss roll tin and gently shake to spread the mixture evenly. Bake for 15-20 mins.
- Dust a tea-towel with extra castor sugar. Turn roll onto this, and quickly peel off lining paper and trim the edges. Roll up immediately in the tea-towel from a short side. Allow to cool.
- HONEY CREAM FILLING:
Beat butter until light, then add honey a tablespoon at a time.
Add water and continue beating until mixture is smooth and creamy.
- Unroll cake and spread over the filling. Roll up again.