Yield: 1 Servings
|2 ounces||(one quarter cup) castor (superfine) sugar (heck; use regular, works just as well)|
|2 tablespoons||(two and a half; American) honey|
|½ teaspoon||(five eighths teaspoon; American) bicarbonate of soda|
|1 \N||Dessert spoon (one tablespoon; American) hot water|
|4 ounces||(one cup) plain flour|
|1 teaspoon||(one and a quarter teaspoon; American) cinnamon|
|\N \N||Whipped cream|
|\N \N||Extra sugar|
|1971. It||was originally an English cook book, because the amounts are based|
This is from Marion Howells's _Cooking for every occasion_, published in on Imperial weights and measures, with conversion charts provided inside the front cover for Americans. That's why there are two measurements for some ingredients here ... The cake looks like more work than it actually ends up being, and I find it is extremely good.
Grease a ten by fourteen inch swiss (jelly) roll baking tin and line it with paper; if your oven takes long to warm up, turn it on -- moderately hot, Mark 5,
375 degrees fahrenheit.
Beat the eggs three minutes, or until light in colour; gradually add the sugar and beat until it is dissolved. Keep beating while you add the honey and until the mixture has the consistency of thick cream. Then dissolve the bicarb of soda in the hot water and add it to the eggs. Fold in the sifted flour and the cinnamon. Pour the batter into the paper-lined tin and bake for twelve to fifteen minutes.
Meanwhile, get ready a damp tea towel (or dish cloth). Lay it flat on your working surface and cover it with a grease-proof piece of paper (waxed paper does nicely), then sprinkle sugar on the paper.
When the top of the cake is springy to the touch, remove the cake tin and turn the cake onto the sugar-sprinkled grease-proof paper. Peel off the lining paper and throw it away; trim off the long edges of the cake, which are dry and rather crisp -- trim the short edges, too, if they don't look nice. (You can eat the edges as a special treat for yourself.) Then gently roll the cake up, tea towel and all, with the grease-proof paper on the inside. Cover with another tea towel (CLEAN!) and let it sit for about a minute. Unroll, remove the paper and the towel, and roll the cake up again, then let it stand until it is cold.
Meanwhile, whip up a suitable amount of cream (you can use something like frozen fake whipped cream, but be SURE the cake is cold first, since that stuff melts).
When the cake is cold, unroll it carefully, spread the inside of it with the whipped cream, then roll it up again. You can dust the top with extra sugar if you wish.
Posted to FOODWINE Digest by The Stray Grey Mouse <markin@...> on Dec 27, 1997