Honey sponge roll

Morning tea, afternoon tea, dessert or a sweet treat for a picnic, this creamy sponge is as versatile as it is easy to make.

  • 20 mins preparation
  • 20 mins cooking
  • Serves 8
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  • 1 cup thickened cream
  • 1 tablespoon honey
  • 1 teaspoon brandy
Honey sponge roll
  • 4 eggs, separated
  • 1/2 cup caster sugar, plus extra
  • 1/2 cup cornflour
  • 2 tablespoon plain flour
  • 2 teaspoon baking powder
  • 1 teaspoon mixed spice
  • 1/2 teaspoon nutmeg
  • 1 tablespoon honey, warmed


Honey sponge roll
  • 1
    Preheat oven to moderate, 180°C. Lightly grease and line a 25 x 30cm swiss roll pan.
  • 2
    In a bowl, using an electric mixer, beat egg whites until stiff peaks form. Gradually add sugar until thick and glossy (this takes about 6-8 minutes). Beat in egg yolks until combined.
  • 3
    Meanwhile, sift flours and spices together. Lightly fold flour mixture and honey into egg mixture until combined.
  • 4
    Spread evenly into pan. Bake 15-20 minutes, until firm when touched. Spread a clean tea towel on a work surface, cover with baking paper and sprinkle with extra sugar. Turn cake out onto this. trim edges and roll up immediately, starting from short side. Allow to cool completely on a wire rack
  • 5
    FILLING: In a bowl, using an electric mixer, beat all ingredients together until thick.
  • 6
    Unroll cooled sponge (removing tea towel and paper). spread with filling then roll back up into shape. Chill until ready to serve.

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