Honey Roll

New Zealand Listener, Volume 6, Issue 131, 26 December 1941, Page 45

Honey Roll

Dear Aunt Daisy, I would be so pleased if you could give me the recipe for a Honey Roll.

A.M.

C.

(Matamata).

Yes, here are two recipes:"Different" Honey Roll-Four ounces of flour; 2 oz. of sugar; 1 large tablespoon of honey; 3 eggs; 2 tablespoons hot water; 1 teaspoon cirinamon; 2 teaspoon cream of tartar; and 1% teaspoon of carbonate of soda. (You could use 1 small teaspoon baking powder instead, if no cream of tartar available.) Beat the eggs and sugar well, add the honey. Add the sifted flour, rising and cinnamon, then the water. Bake in a quick oven, in a flat tin, for about ten minutes. Turn out quickly on a damp cloth, and trim off the edges. Roll up in cloth and allow to stand for two minutes. Unroll, and roll up again without the cloth. When cold fill with the fol-lowing-or with whipped cream. Four ounces of icing sugar; 1 dessertspoon of butter; 1 dessertspoon honey; 1 teaspoon lemom juice; and beat all together. A few chopped nuts may be added. Honey Roll Sponge.-This is difterent again. Cream % cup brown sugar, with 2 oz. of butter. Add 3 well beaten eggs, 1 small cup of honey; 12 teaspoon mixed spice; and %% teaspoon ground ginger. Add 1 large cup of flour; 112 teaspoons baking powder, adding lastly 1 tablespoon of hot water in which 1% teaspoon of baking soda has been dissolved. Bake 15 minutes. While baking,

have a large sheet of greaseproof paper teady with plenty of castor sugar sprinkled over. When the roll is baked, drop on the sugared paper, roll quickly, let stand a minute, then unrol]l, When cool, spread with whipped cream,