Ingredients
Washed mock cream
Method
1.Grease a 25cm x 30cm Swiss roll pan, line base with paper; grease paper. Preheat oven to 180°C.
2.Beat butter in small bowl with electric mixer until smooth and creamy, gradually beat in golden syrup. Stir in sifted flours and spices, then eggs. Quickly stir in combined soda and water. Spread mixture evenly into prepared pan.
3.Bake for about 18 minutes, stand cake a few minutes. Cover a wire rack with paper, sprinkle with coconut, turn cake on to paper, roll up loosely. Stand a few minutes, unroll, cool to room temperature.
4.Meanwhile, to make washed mock cream, cream butter, essence and sugar in small bowl with electric mixer until light and fluffy. Remove bowl from electric mixer, cover mixture with cold water, swirl around bowl 1 minute, pour off water. Return bowl to electric mixer, beat mixture well. Repeat washing and beating for about 6 times or until mixture is white in colour and sugar dissolved.
5.Spread mock cream over cake, roll up.
Keeping time: 2 days. This delicious cake tastes like the commercially made variety. The old fashioned mock cream can be beaten with a wooden spoon instead of an electric mixer if time and energy permit. Roll can be made and stored in an airtight container a day before serving.
Note
