I found this recipe that was closest to what I could remember although I think it could do with a bit more honey. Next time I will add up another Tblspn. It still tastes great though. I filled this log with with fresh cream and a splash of vanilla, honey and icing sugar. As this was to be a celebration cake I ladled chocolate ganache over the top.
HONEY SPONGE ROLL WITH GANACHE
- 4 eggs, separated
- ½ cup (110g) caster sugar, plus extra, for dusting
- ½ cup (75g) cornflour
- 2 tablespoons plain flour
- 1 teaspoon mixed spice
- ½ teaspoon ground cinnamon
- 2 teaspoons baking powder
- 1 tablespoon honey, at room temperature
- Honey cream filling
- 90g unsalted butter
- 2 tablespoons honey
1. Preheat oven to 180°C or 160°C fan. Lightly grease and line base and sides of a 26cm x 32cm swiss roll pan.
2. Using an electric mixer, beat eggwhites until stiff but not dry. Add sugar, 1 tablespoon at a time, beating constantly until mixture is thick and glossy. Beat in egg yolks until just mixed.
3. Meanwhile, finely sift cornflour, flour, spices and baking powder. Lightly fold into egg mixture with honey, mixing gently until evenly distributed. Fill prepared pan shaking gently to spread mixture evenly.
4. Bake for 20 minutes, until risen and firm when lightly pressed with a fingertip. Turn out onto a tea towel lightly dusted with extra caster sugar. Quickly peel off paper and trim edges. Roll up immediately in tea towel starting from short edge. Leave to cool completely.
5. Using an electric mixer, beat butter until pale and creamy. Add honey and beat until well mixed. Add 2 tablespoons water and continue beating until mixture is smooth and creamy. Unroll cake and spread over filling. Roll up again and serve cut across into slices.
Start by lining a swiss roll tin with baking paper and pour mixture and spread out in tin. Bake as per instructions above.
While your waiting for the cake to cook you need to get the rolling area prepared. I chose to use baking paper dusted with some of the castor sugar. Oh I had to make the castor sugar in my food processor as I realised i didn't have any. First rule of all baking already broken - make sure you have everything before you start making cake.... oops!
Make the Cream filling by beating the cream in the mixer with about 1 tspn of vanilla, 1 Tblspn of honey and 1/4 cup of icing sugar. Don't over beat or it will curdle.
Fill the roll by carefully unwrapping the baking paper parcel. Be careful not to break the cake.
CHOCOLATE GANACHE
I only made half the original recipe and it gave great coverage.
I have before today, placed both items in a microwave safe bowl and microwave for 30 seconds at a time, stirring it until it's smooth.
Ingredients:
1/3 cup Heavy Cream
5 oz Chopped chocolate
Method:
Place chocolate in a glass cereal bowl. Place bowl over simmering saucepan of water and allow to heat slowly, stirring occasionally until smooth.
Add cream and stir through melted chocolate.
I then ladled the ganache over the cake until covered. I let the ganache puddle around the base of the cake and dripped the remaining ganache over the plate.
If you wanted a tidier finish, place cake on a cooling tray sitting on a tray, to allow the ganache to drip off into a tray below then carefully pick up and place on presentation plate.
Adapted from the following recipe:
