Quick & Easy

Honey and ginger roll

Honey and ginger roll


Honey cream filling


1.Preheat oven to 180°C/160°C fan-forced. Grease 26cm x 32cm swiss roll pan; line base with baking paper, extending paper 3cm over long sides. Triple-sift the dry ingredients onto a sheet of baking paper.
2.Beat eggs and sugar in a small bowl with an electric mixer until thick and creamy. Transfer the egg mixture to large bowl. Using a balloon whisk or large metal spoon, fold in the hot water and sifted dry ingredients in two batches.
3.Spread mixture into the prepared pan; bake for about 10-12 minutes. It’s important not to overcook the sponge as this may cause cracking when rolling.
4.Meanwhile, place a piece of baking paper cut the same size as pan on the bench; sprinkle evenly with the coconut. Turn hot sponge onto paper; peel away lining paper. Using paper as a guide, loosely roll sponge from long side. Stand for 2 minutes, then unroll. Cool.
5.HONEY CREAM FILLING: Beat cream and honey in small bowl with electric mixer until firm peaks form. Fold in crystallised ginger.
6.Spread the sponge with Honey Cream. Using paper as a guide, roll sponge from long side. Slide the sponge roll onto a serving platter. Refrigerate until ready to serve.

Unfilled sponge suitable to freeze. Not suitable to microwave.


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