Spicy Honey Roll
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Source & History
This is one of Uncle Allan's favourites. The honey is the rising agent in this recipe - there is no other agent included. Grandma has been making this for twenty-odd years. The recipe originally came from one of Rhoda's fellow bowlers.
Notes
- Rhoda adds the honey to the egg mixture once it is nice and fluffy.
- there are instructions for rolling with the Jam Roll recipe.
- the mock cream recipe is here.
- Author
- Aileen Sorohan
Ingredients
- 4 large eggs
- 1/2 cup castor sugar
- 2/3 cup flour plain
- 2 tsp cinnamon
- 2 tsp cocoa
- 2 tsp ginger ground
- 1 tbsp honey at room temperature
Instructions
- Beat eggs until light & fluffy. Add sugar and beat until thick and & will hold shape.
- Sift the dry ingredients 3 times, fold lightly through the egg mixture with the softened honey.
- Pour the mixture into a well-greased & lined Swiss roll tin. Cook in moderately hot oven for 12-15min.
- Turn out immediately onto a sheet of baking paper sprinkled with sugar. Roll up from the shorter end.
- When cook, unroll and spread with mock cream. Roll up again.
