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)

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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