Recipes

26.08.24

Honey Sponge Roll

In years past, one of the jobs of a beekeeper’s wife was to keep the tuckerbox full and the afternoon teas well stocked when the men were home. Jodie’s great aunt, Amy Robinson was a magnificent cook and her recipe has been passed down the generations. This is the easiest sponge that you will ever cook. It always works and is always an absolute hit!

Beechworth Honey Sponge Roll
Prep time:10 minutes
Cook time:20 minutes
Servings:8
Calories:265

Ingredients

  • 4 eggs (separated)
  • 1/3 cup caster sugar
  • 1/2 cup cornflour
  • 2 tbsp plain flour
  • 2 tsp baking powder
  • 1 tsp mixed spice
  • 1 tsp cinnamon
  • 2 tbsp Beechworth Honey (warmed)
  • 1 cup thickened cream
  • 2 tbsp pure icing sugar (sifted)
  • 2 tsp Beechworth Honey (extra)
  • 1/4 cup shredded coconut (toasted)
  • 1/4 cup flaked coconut (toasted)

Instructions

  • Preheat the oven to 170°C. Grease and line a 25cm x 30cm Swiss roll pan with baking paper.
  • Using an electric mixer, beat the egg whites until firm peaks form.
  • Add caster sugar and beat until sugar dissolves. Beat in egg yolks. Sift flours, baking powder and spices three times. Use a metal spoon to fold flour into egg mixture.
  • Fold warmed honey gently into mixture.
  • Pour evenly into prepared pan. Bake 20 minutes, or until cooked. Turn out onto a clean, damp tea towel and carefully peel away the paper. Roll up quickly from the short end. Allow to cool in the tea towel. 
  • Using an electric mixer, whip cream and icing sugar in a small bowl until stiff.
  • Unroll the sponge and spread with cream. Carefully roll up. Warm extra honey and drizzle evenly over roll. Sprinkle with toasted coconut.

Nutrition

Calories: 265 kcalCarbohydrates: 28 gProtein: 4 gFat: 16 gSaturated Fat: 10 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 4 gTrans Fat: 0.01 gCholesterol: 115 mgSodium: 155 mgPotassium: 92 mgFiber: 1 gSugar: 18 gVitamin A: 558 IUVitamin C: 0.3 mgCalcium: 97 mgIron: 1 mg