Honey sponge roll

Adapted from Sunshine Recipes

hsr

pinch salt
2 Tbs water
1 Tbs honey
1/2 cup sugar
3 eggs separated
3/4 cup plain flour
1 tsp baking powder
icing sugar for topping
mascarpone for filling

Prepare a 9 x 12 inch swiss roll tin by first greasing it and then lining the bottom with greased paper. Beat the egg whites with the salt until stiff then gradually add the sugar and continue beating until thick and glossy.

Add the egg yolks one at a time beating well after each addition. Sift the flour and baking powder 3 times. Mix the honey with the water then fold the flour in with the sugar and egg mixture then stir in the honey mixture.

Spread evenly in the prepared tin and bake the Honey Sponge Roll in a moderate oven 350 degrees for 20 minutes. Turn out onto a damp cloth then roll up and place on paper sprinkled with sugar and unroll. Now cut off side crusts and reroll.

Cool on a wire cooler. Unroll and spread with filling and then reroll and sprinkle with icing sugar.

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