Ingredients

• 3 eggs, at room temperature
• 1/4 cup caster cugar
• 2 tablespoons honey
• 1 cup flour
• 1/2 teaspoon baking soda
• 2 teaspoons hot water

Honey-Scented Whipped Cream

• 300ml bottle cream, chilled
• 1-2 tablespoons honey

Method

1. Preheat the oven to 190°C. Grease and line a 22cm x 32cm Swiss-roll tin with baking paper.
2. Beat the eggs and sugar with electric beaters until the sugar has dissolved and when the beaters are lifted from the foamy, thick mixture you can draw a figure 8 with the mixture(See tip).
3. Dissolve baking soda in the boiling water and beat in with the honey. Fold in the sifted flour and pour quickly into the prepared tin and Level off.
4. Bake in the preheated oven for 12-15 minutes or until cooked.
5. Turn immediately from the tin onto a baking paper or a caster sugar dusted light-weight, clean tea-towel Peel off the lining paper and roll the sponge up in the paper or towel and stand for 1-2 minutes. Unroll and allow to cool.
6. Fill with the honey-scented whipped cream re-roll and serve in slices.

Honey-scented whipped cream

1. Beat the cream and honey until thick.

Cooks Tips

The easiest way to tell when the eggs and sugar have been beaten sufficiently when making a sponge is to draw a figure 8. To do this, lift the beaters from the mixture and holding the beaters over the bowl, draw a figure 8. If you can easily see the figure 8 on the mixture remaining the bowl then you have beaten sufficiently. If the figure 8 disappears into the bowl before you have finished, then continue beating a further 1- 2 minutes until thicker and try again.