Honey Sponge Roll

These recipes are in my mother's handwriting and are housed in a battered, blue plastic folder. They are transcribed here as part of the A-Z Challenge 2019. Each day in April a new letter of the alphabet and accompanying recipes are posted.
Honey - from the hive, no additives

We often had beekeepers visit the farm to ask if they could house a beehive or two in the uncleared scrub paddock.  The cost to the beekeeper was the supply of fresh honey for farm consumption. After a short time the honey solidified, thick and creamy.

Mum made many of these sponge rolls, sometimes honey, sometimes ginger or chocolate. The trick to achieving a good result is in rolling the cake while still hot in a clean tea towel and gently unrolling to fill when cool. These lightly spiced sponge rolls are delicious!

Honey Sponge Roll

Beat 3 eggs for 5 minutes then add ½ cup sugar and beat until thick and frothy.

Then add dry ingredients sifted together:-
½ cup cornflour
2 heaped teaspoons plain flour
1 level teaspoon of cream of tartar
½ level teaspoon carb soda
1 level teaspoon mixed spice
½ level teaspoon cinnamon

Lastly stir in 1 level tablespoon of melted honey.
Bake in a flat Swiss Roll tin
10 - 15 mins in moderate oven
Roll quickly in slightly damp sugared cloth.
When cold fill with cream filling.
I like mock cream.

We usually had plenty of fresh cream, but mock cream was the substitute she preferred and luckily her recipe is also included.

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Mock Cream

4 ozs butter (softened)

¾ cup sugar

⅓ cup water

Place sugar & water in saucepan over low heat & stir till sugar is dissolved.

Bring to boil & boil for 5 mins.

Cool.

Beat butter until white and creamy, gradually add cold syrup, beating well after each addition.

Good luck with making your sponge rolls, I could never achieve the perfection of this recipe but did enjoy many thick slices when I was young.