Banana and Honey Sponge Roll

Serves 6, Prep 30 mins, Cook 10 mins NEW FOOD IDEAS

Cooking oil spray 1 tblsp caster sugar ½ cup thickened cream 1 tblsp honey 1 medium ripe banana, peeled, sliced

SPONGE ROLL 3 eggs, at room temperature ½ cup brown sugar, firmly packed ¹∕³ cup mashed over-ripe banana 2 tblsps honey ¼ cup plain flour ½ cup self-raising flour 1 tsp ground cinnamon 1 tblsp boiling water

1 Spray a 26cm x 32cm Swiss roll pan with cooking oil. Line the base and sides with baking paper, extending paper 5cm above pan edges. Spray paper with cooking oil. 2 To make roll, beat eggs in a small bowl of an electric mixer for about 5 minutes, or until thick and pale. Beat in the sugar, 1 tblsp at a time, until combined. Beat in the banana and honey. Transfer to a large bowl. 3 Sift combined flours and cinnamon twice onto a sheet of baking paper. Sift again over egg mixture. Add water. Gently fold with a whisk until combined. Pour into pan. Spread into corners. 4 Cook in a hot oven (200C) for about 8 to 10 minutes, or until golden brown and the cake springs back when lightly touched. 5 Place a clean tea towel on a bench. Top with a 40cm piece of baking paper. Spray with oil. Sprinkle with sugar. Turn out sponge onto paper. Remove lining paper. Stand for 5 minutes. 6 Working from one short side, firmly roll up sponge with paper and tea towel inside. Stand for 20 minutes. Gently unroll. Cool completely. 7 Beat cream and honey in a small bowl of an electric mixer until soft peaks form. Spread over roll, leaving a 1cm border around edge. Top with banana. Roll up. 8 Cut into slices to serve.