Saturday, 5 January 2008

A Favourite Recipe. Honey Roll.

Today is my 5Th of 7 days off work. I took Annie in to Wagga and had lunch in the park under the big old shady trees. We had Kentucky fried chicken. Then went for a bit of a walk and had a drink from the kiosk. A nice way to spend a Saturday summer afternoon.
I made a sponge this morning. It was from a favourite recipe that I have had for 20 years or more that works really well.
Honey Roll.
3 good sized eggs, pinch of salt, 1/2 cup of sugar, 1/2 cup of cornflour, 1/2 teaspoon each of cinnamon and mixed spice, 1 & 1/2 teaspoons of baking powder.
Beat eggs (whites and yolks in together) and salt together on high for 2 minutes. Add sugar then beat on high for 8 minutes. Turn mixer to low and drizzle in honey, then with mixer still on low add sifted cornflour, baking powder and spice mixture.
Cook in moderate oven 200 degrees Celsius for 20 minutes.
O.K. here the fine details or tips to make it work good.
I always sift the dry ingredients 3 times to mix and aerate them.
Always butter and then line your Swiss roll tray with grease proof paper.
Yes it sounds like a lot of mixing but it works.
The eggs whip up better if you mix them at room temperature. You can speed this up by putting them in a bowl of warm water for a few minutes instead of remembering to take them out of the fridge before hand.
The honey mixes in better if you warm it up a bit by putting the jar in a bowl of warm water for a while.
When you take the cake out of the oven, turn it upside down on a clean tea towel, peel the paper off the back and roll it loosely inside the tea towel then leave it there for a few minutes before gently taking the tea towel away and letting it cool down in its rolled up shape.
When it is cold, fill it with whipped cream that has vanilla and a spoonful of sugar in it.
Don't be tempted to over cook the roll or it will just break when you try to roll it.
Plain roll; Delete honey and spices. Add 1 tablespoon of custard powder.
Chocolate roll; Delete spices & honey. Add 1 desert spoon of golden syrup, 1 tablespoon of cocoa and 1 tablespoon of plain flour.
The plain roll is good too but I wasn't impressed by the chocolate roll.
You can also use this recipe to make a good spiced sponge cake by cooking it in a normal cake tin.
For the plain roll you can spread jam or lemon butter on it instead of whipped cream.
It is a good recipe for people who don't believe they can make a sponge cake. It is just a case of getting a recipe that works for them.
Bye fo today. Love Linda.

1 comment:

Peter said...

Hi Linda, glad you found somephotos you liked, I'm afraid I only saw St. Marys from the explorer Bus, just so much to see and do in Sydney.
The big rocks were sure something to see too, I notice that you have my Sister Merle's old site Herons Nest on your sidebar, I suppose you have her new site too? here's the link;