Amy’s Honey Sponge Roll
Recipe
In years past one of the jobs of a beekeepers wife was to keep the tuckerbox full and the afternoon teas well
stocked when the men were at home. My great aunt Amy Robinson was a magnificent cook and this was
her recipe. I have never been able to master normal sponges but this one is dead easy and always works.
Jodie Goldsworthy
Preparation Time - 10 minutes • Cooking Time - 20 minutes • Serves 6-8
INGREDIENTS
4 eggs, separated
1/3 cup caster sugar
1/2 cup cornflour
2 tablespoons plain flour
2 teaspoons baking powder
1 teaspoon mixed spice
1/2 teaspoon cinnamon
2 tablespoons Beechworth Honey
1 cup thickened cream
2 tablespoons pure icing sugar, sifted
2 teaspoons Beechworth Honey, extra
1/4 cup shredded coconut, toasted
METHOD
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 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 the roll. Sprinkle with toasted
coconut.
beechworthhoney.com.au