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Chocolate Honey Sponge Roll
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3 | eggs |
⅔ cup | sugar |
1 tablespoon | cocoa |
1 teaspoon | honey |
4 tablespoons | boiling water |
90 g | plain flour |
1 teaspoon | cream tartar |
½ teaspoon | baking soda |
½ teaspoon | cinnamon |
Beat eggs and sugar until thick. Add sifted dried ingredients, then fold in gently. Pour in honey and cocoa which has been dissolved in boiling water. Put mixture into a 25 x 30 cm greased tin. Cook for approximately 12 minutes in moderate oven (180ºC). When cooked, immediately roll lengthwise in a tea towel, leaving rolled to cool. Ingredients Mock Cream (for filling) | |
4 tablespoons | sugar |
4 tablespoons | water |
1 teaspoon | vanilla essence |
125 g | butter |
Boil sugar and water and allow to cool. Cream butter, then add the cooled water and sugar mixture and vanilla. Gently unroll the cooled sponge fill with the mock cream and re roll 1– 1½ turns. Do not trim the end.
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