My first ever sponge roll attempt...not sure yet if it was a triumph or tragedy...I'd say somewhere in between....it all got eaten thought so I guess that's the main thing.
Anyway, the recipe is from one of my magazines and can be found here;
If you were thinking of making it yourself, I would change the honey butter filling slightly. There was nowhere near enough to do the whole sponge roll (although I did use a slightly larger tin than recommended) and it probably needed a 1/4 cup of icing sugar to get a lighter fluffier texter.
If you've never done a sponge roll before, then follow the recipe as it says (roll up in a tea towel straight from the over) and I'm sure you'll be fine.
Also, I probably took the egg whites too far before adding the sugar, so make sure you whip them till they're fluffy and have changed colour, but don't beat as long as you would for a meringue.
Happy Baking!
Toni
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