Honey Roll

SPONGE CAKE

STEP 1

Combine all ingredients in a bowl.

STEP 2

Using a whisk, mix on slow speed for 1 minute. Scrape bowl.

STEP 3

Whisk on high speed for 8 minutes.

STEP 4

Whisk on low speed for 2 minutes.

STEP 5

Deposit into a paper lined sponge roll tray.

STEP 6

Bake at 210°C until baked through.

STEP 7

Turn out immediately onto a sheet of paper dusted with caster sugar.

STEP 8

Allow to cool for 5 minutes. The sponge roll tray should be at room temperature.

BUTTERCREAM

STEP 1

Place butter into a bowl.

STEP 2

Using a paddle, mix on high speed until butter is light and pale in colour.

STEP 3

Add the icing sugar and blend on low speed for 2 minutes.

STEP 4

Add cream and blend on high speed until the mixture is light.

ASSEMBLY

STEP 1

Spread the buttercream evenly over the sponge sheet using a pallet knife.

STEP 2

Roll up as a swiss roll and allow to chill until firm.