| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Swiss |
Cake |
16 |
Servings |
INGREDIENTS
| 3 |
|
Eggs |
| 1/2 |
c |
Arrowroot |
| 1/2 |
ts |
Cinnamon |
| 1 |
ts |
Cream of tartar |
| 1 |
tb |
Honey (room temp) |
| 1/2 |
c |
Castor sugar (granulated) |
| 1 |
tb |
Flour |
| 1/2 |
ts |
Mixed spice |
| 1/2 |
ts |
Baking soda |
| 90 |
g |
Butter |
| 1 |
tb |
Sugar |
| 2 |
tb |
Honey |
INSTRUCTIONS
HONEY CREAM FILLING
From: ynnuf@yetti.wanganui.gen.nz (Doreen Randal)
Date: 21 Jul 1995 07:17:40 -0600
Beat eggs until thick. Gradually add sugar and continue beating until
mixture is thick and will hold its shape--about 10 mins. Sift together 3
times the arrowroot, flour, cinnamon, mixed spice, cream of tartar and
soda. Lightly fold into egg mixture, then add honey, mixing gently until
evenly distributed.
Turn into greased and lined 30 x 25cm (12 x 10 in) swiss roll tin and
gently shake to spread the mixture evenly. Bake in a pre-heated mod-hot
oven 190 C (375 F) 15-20 mins. Turn out on to a tea-towel which has been
dusted with castor sugar. Quickly peel off lining paper and trim edges.
Roll up immediately in tea-towel from a short side. Allow to cool.
Honey Cream Filling-- Beat butter until light, then add honey a Tbs at a
time. Add water and continue beating until mixture is smooth and creamy.
Unroll cake and spread over filling. Roll up again.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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