Enjoy this delicious sponge roll that combines the richness of buttercream with soft sponge cake, all infused with the golden sweetness of honey. Just perfect for any afternoon tea delight!
| Ingredients | Weight (kg or L) |
|---|---|
| SPONGE CAKE | |
| Classic Arana Silky Sponge Mix 15kg | 1.000kg |
| Egg | 0.400kg |
| Water | 0.400kg |
| Honey | 0.130kg |
| Cinnamon | 0.008kg |
| Ginger | 0.008kg |
| Caster sugar for dusting | |
| BUTTERCREAM | |
| Butter (room temperature) | 0.320kg |
| Icing Sugar | 0.540kg |
| Thickened Cream | 0.055kg |
102058 Classic Arana Silky Sponge Mix 15kg
Combine all ingredients in a bowl.
Using a whisk, mix on slow speed for 1 minute. Scrape bowl.
Whisk on high speed for 8 minutes.
Whisk on low speed for 2 minutes.
Deposit into a paper lined sponge roll tray.
Bake at 210°C until baked through.
Turn out immediately onto a sheet of paper dusted with caster sugar.
Allow to cool for 5 minutes. The sponge roll tray should be at room temperature.
Place butter into a bowl.
Using a paddle, mix on high speed until butter is light and pale in colour.
Add the icing sugar and blend on low speed for 2 minutes.
Add cream and blend on high speed until the mixture is light.
Spread the buttercream evenly over the sponge sheet using a pallet knife.
Roll up as a swiss roll and allow to chill until firm.
