INGREDIENTS:

Cake

• 3/4 cup self-raising four
• 2 teaspoons mixed spice
• 3 eggs
• 2/3 cup soft brown sugar
• 1/4 cup desiccated coconut

Honey Cream

• 125 g unsalted butter
• 1/3 cup caster sugar
• 2 tbsp honey

INSTRUCTIONS:

1. Preheat oven to moderately hot 210°C. Brush a 30 x 25 x 2 cm swiss roll tin with melted hotter or oil; line the base with baking paper, extending up two sides. Sift flour and spices three times onto a sheet of greaseproof paper. Using electric beaters, beat the eggs in a large mixing bowl for 5 minutes until thick, frothy and pale. Add sugar gradually, beating constantly until sugar is dissolved and mixture is pale and glossy. Fold in flour quickly and lightly, using a metal spoon.

2. Spread mixture evenly in the prepared tin; smooth the surface. Bake for 12 minutes, until the cake is lightly golden and springy to touch. Lay out a clean, dry tea-towel, cover with greaseproof paper and sprinkle paper with coconut. Turn cooked cake onto coconut and leave for 1 minute.

3. Using the tea-towel as a guide, carefully roll cake, along with paper, up from the short side; leave for 5 minutes or until cool. Unroll cake, discard paper. Spread with Honey Cream, reroll; trim ends with a knife. Serve sliced.

4. To make Honey Cream: Using electric beaters, beat butter, sugar and honey in a small mixing bowl until light and creamy. Remove bowl from electric mixer. Cover mixture with cold water, swirl water around and pour off. Beat mixture again with electric beaters for another 2 minutes. Repeat this process six limes until the cream is white and fluffy and the sugar has completely dissolved.

Download Printable Classic Homey Сream Roll Recipe (PDF)

https://drive.google.com/open?id=17jRUFHbo4hKfE37A3Iv8NLOrixJigEsi