This is really quick to make, and is great for afternoon tea. It’s not massively big so will usually get eaten all at once. I’ve been told it tastes better on the day of baking, but it’s rare we would have leftovers so can’t comment on that. I’m sure it would keep well covered in cling film in the fridge.
Ingredients
Sponge-
2 eggs, room temperature
1/3 cup sugar
2 tablespoons honey
1 teaspoon cinnamon
½ cup self raising flour
1 ½ tablespoons hot water
1 ½ tablespoons melted butter
Honey cream filling-
300 ml cream
2 tablespoons honey
1 teaspoon cinnamon
Method
1. Heat oven to 180 degrees C. Lightly spray a Swiss roll tray (40 x 30 cm) with cooking spray and line with baking paper. Sift the flour and cinnamon together into a bowl. Using electric beaters beat the eggs for at least one minute then slowly add the sugar. Continue beating the egg mixture until it is very thick – it needs to leave a figure of 8 when you form one wit the mix on the beaters. Don’t skip this step, if it’s not thick enough the sponge won’t rise.
2. Mix the hot water, honey and melted butter together and carefully fold this into the egg mix with a metal spoon – if you like you can measure out and mix, then pop in the microwave for a few moments to blend together more easily. Gently and thoroughly fold in the flour and cinnamon.
3. Spread onto the tray. The cake will look pretty thin, but that’s fine. Be sure to go out to the edges, and try to make sure the cake is reasonably even. Bake for 10 – 12 minutes or until the sponge is cooked and lightly golden.
4. While the cake is cooking place an old tea towel on the bench (the thinner and more worn the better) and cover generously with sugar and a few shakes of cinnamon. When the cake is cooked, remove from oven. Flip the cake out onto the sugared tea towel, trying to get the long edge of the cake in line with the edge of the tea towel. Peel off the baking paper, and if the edges look a bit crisp then trim them off. Gently but confidently roll the sponge up in the tea towel – the tea towel will be in the middle of the sponge, where the filling will go. Set aside and leave to cool completely. If you try to fill it while the cake is still warm the cream will melt.
5. While cake is cooling prepare the filling. Whisk the cream until thick, and add the honey and cinnamon. When the cake is cool, carefully unroll from the tea towel. Don’t worry too much if the cake cracks a little. Quickly fill with the cream mix, leaving a border of a few centimeters at the bottom end, as some of the cream will squish down as you roll it back up. Gently roll back up, and place on a serving plate. If you like you can dust it with more sugar and cinnamon, pipe with cream etc.
