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Ingredientes
- 3 x Large eggs
- 1/2 c. Arrowroot
- 1/2 tsp Cinnamon
- 1 tsp Cream of tartar
- 1 Tbsp. Honey (room temp)
- 1/2 c. Castor sugar (granulated)
- 1 Tbsp. Flour
- 1/2 tsp Mixed spice
- 1/2 tsp Baking soda
- 90 gm Butter
- 1 Tbsp. Sugar
- 2 Tbsp. Honey
Direcciones
- Beat Large eggs till thick. Gradually add in sugar and continue beating till mix 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 mix, then add in honey, mixing gently till proportionately distributed.
- Turn into greased and lined 30 x 25cm (12 x 10 in) swiss roll tin and gently shake to spread the mix proportionately. Bake in a pre-heated mod-warm oven 190 C (375 F) 15-20 mins. Turn out on to a tea-towel that 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 cold.
- Honey Cream Filling- Beat butter till light, then add in honey a Tbs at a time. Add in water and continue beating till mix is smooth and creamy.
- Unroll cake and spread over filling. Roll up again.
- /CAKES
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 36g | |
| Recipe makes 12 servings | |
| Calories 117 | |
| Calories from Fat 65 | 56% |
| Total Fat 7.33g | 9% |
| Saturated Fat 4.24g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 68mg | 23% |
| Sodium 114mg | 5% |
| Potassium 84mg | 2% |
| Total Carbs 11.85g | 3% |
| Dietary Fiber 0.2g | 1% |
| Sugars 10.39g | 7% |
| Protein 1.9g | 3% |
