Ingredients
| 4 eggs, size 7 | |
| 110g caster sugar | |
| 80g plain flour | |
| ½ teaspoon baking powder | |
| 1 teaspoon ground ginger | |
| 40ml full-fat milk | |
| 40ml neutral oil | |
| 100g pōhutukawa honey, warmed | |
| 120g clotted cream | |
| 12-14 edible flowers (optional) |
View the recipe collection here
Instructions
| 1. | Separate the eggs and put the yolks into one clean bowl and the whites into another. |
| 2. | Add 40g sugar to the yolks and beat with an electric beater for 4-5 minutes until tripled in size, pale and thick. Set to one side. |
| 3. | Clean the beater attachments thoroughly and beat the egg whites until foamy. |
| 4. | Slowly add the remaining sugar while beating to form a medium-stiff meringue. |
| 5. | Fold the meringue through the egg yolk. |
| 6. | Sieve in the flour, baking powder and ginger and fold together until no dry ingredients are visible. |
| 7. | In a separate bowl, combine the milk and oil. |
| 8. | Take a quarter of the batter and fold it into the milk and oil, then fold this back into the remaining batter. |
| 9. | Heat an oven to 170°C. |
| 10. | Line a 24cm x 32cm baking tray with baking paper, ensuring the baking paper comes up the sides of the tray. |
| 11. | Pour the sponge mix into the tray and smooth over. |
| 12. | Gently lift the tray to a height of about 10cm and drop it onto a bench to remove any air bubbles. |
| 13. | Bake for 25 minutes, then cool for 10 minutes. |
| 14. | Lift the sponge out by the paper and invert onto another sheet of baking paper with the short edge facing you. Remove the top sheet of baking paper. |
| 15. | Starting from the bottom edge, measure up 2cm and make a 3mm deep horizontal cut from edge to edge. |
| 16. | Repeat this again at 4cm and 6cm from the bottom edge. |
| 17. | Pour over the warmed honey and spread carefully across the sponge. |
| 18. | Using the baking paper, roll up the sponge carefully and as tight as you can. |
| 19. | Place in the fridge seam-side down for at least 1 hour. |
| 20. | Remove from fridge, unwrap carefully, pipe clotted cream down the centre and garnish with edible flowers. |
Food styling, recipes & photography David Neville