Honey and ginger roll

Honey and ginger roll

Serving size: Serves 8
Cooking time: Less than 60 minutes
Course: Snacks
Favourite flavours: Cakes/baking
Season: All year round


1/2 cup (75g) self raising flour
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
4 eggs
1/2 cup (110g) brown sugar
2 tablespoons hot water
1/2 cup (40g) desiccated coconut
3/4 cup (180ml) thickened cream
2 tablespoons honey
1 tablespoon finely chopped glace or crystallised ginger


1 Preheat oven to 180°C (160°C fan-forced). Grease 26cm x 32cm Swiss roll pan; line base with baking paper, extending paper 3cm over long sides.

2 Triple-sift the dry ingredients onto a sheet of baking paper.

3 Beat eggs and sugar small bowl with electric mixer until thick and creamy. Transfer the egg mixture to large bowl.

4 Using a balloon whisk or large metal spoon fold in the hot water and sifted dry ingredients in two batches. Spread mixture into the prepared pan; bake for about 10-12 minutes. It’s important not to overcook the sponge as this may cause cracking when rolling.

5 Meanwhile, place a piece of baking paper cut the same size as pan on the bench; sprinkle evenly with the coconut. Turn hot sponge onto paper; peel away lining paper. Using paper as a guide, loosely roll sponge from long side. Stand 2 minutes then unroll. Cool.


6 Beat cream and honey in small bowl with electric mixer until firm peaks form. Fold in crystallised ginger.

7Spread the sponge with Honey Cream. Using paper as a guide, roll sponge from long side. Slide the sponge roll onto a serving platter. Refrigerate until ready to serve.

Unfilled sponge suitable to freeze. Not suitable to microwave.

As seen in the Australian Women's Weekly issue July 2011

Photography: John Paul Urizar

Styling: Jules Beresford

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