Recipe - Honey Spice Sponge Roll

3 Eggs
One half cup Arrowroot
One half teaspoon Cinnamon
1 teaspoon Cream of tartar
1 tablespoon Honey (room temp)
One half cup Castor sugar (granulated)
1 tablespoon Flour
One half teaspoon Mixed spice
One half teaspoon Baking soda

HONEY CREAM FILLING
90 g Butter
1 tablespoon Sugar
2 tablespoon Honey

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 shapeabout 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 preheated modhot
oven 190 C (375 F) 1520 mins. Turn out on to a teatowel which has been
dusted with castor sugar. Quickly peel off lining paper and trim edges.
Roll up immediately in teatowel 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.

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