Ingredients
- 4 whole eggs
- 100g caster sugar
- 4 tbsp runny honey
- ¼ tsp bicarbonate of soda (bread soda)
- 100g self-raising flour
- ¼ tsp mixed spice
- For honey mascarpone:
- 250g mascarpone cheese
- 40ml runny honey
- 1 tbsp stem ginger and the syrup
- 100ml cream
- Optional garnish: icing sugar, honey drizzle.
1. Preheat the oven to 170 degrees Celsius, fan or equivalent. Grease and line a 22cm x 32cm rectangular baking tin with baking parchment.
2. Using an electric whisk on a high-speed setting, whisk the eggs and caster sugar together in a large bowl for five minutes, until the mixture has increased in volume, and is thick and pale.
3. Put four tablespoons of honey in a small pot and cook over a high heat for approximately five minutes until the honey turns a darker amber shade.
4. Remove from the heat and allow to cool for a moment, then stir in the bicarbonate of soda. At this stage the mixture will start to fizz as it forms bubbles. Once the mixture has ballooned up, continue to stir until slightly cooled, then whisk it into the egg mixture. Keep whisking until fully combined.
5. Sieve together the self-raising flour and mixed spice. In two batches, gently fold the dry ingredients evenly through the batter with a metal spoon or spatula until no flour pockets remain (take care not to knock too much air out of the mixture).
6. Pour the batter into the lined tin, guiding the mixture into the corners.
7. Bake in the preheated oven for 12 minutes or until the surface of the sponge is firm to the touch and a skewer comes out clean.
8. Once the sponge is removed from the oven, cover the top with a clean damp cloth and allow it to cool fully.
9. For the mascarpone cream, place the mascarpone straight from the fridge into a mixer with the honey, stem ginger (finely chopped) and a teaspoon of ginger syrup and mix until combined. Gradually add the cream until the mixture thickens to the consistency of whipped cream.
10. When ready to roll, remove the cloth and upturn the sponge on to a sheet of clingfilm on a work surface, dusted with icing sugar. Peel away the base layer of paper. Spread the mascarpone filling evenly over the centre of the sponge before firmly rolling up from the shortest end.
11. To serve, dust with icing sugar. If you like the taste, heat some more honey and drizzle it over the top of the rolled sponge.
Variation: For a decorative finish, top with mascarpone cream, toasted hazelnuts and fresh figs.
