MAKE IT YOURSELF / SWISS ROLL

PŌHUTUKAWA HONEY, GINGER & CLOTTED CREAM SWISS ROLL

SERVES: 4 / PREPARATION 25 MINUTES PLUS 10 MINUTES COOLING / COOKING 25 MINUTES

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)

Separate the eggs and put the yolks into one clean bowl and the whites into another. 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. Clean the beater attachments thoroughly and beat the egg whites until foamy. Slowly add the remaining sugar while beating to form a medium-stiff meringue. Fold the meringue through the egg yolk. Sieve in the flour, baking powder and ginger and fold together until no dry ingredients are visible. In a separate bowl, combine the milk and oil. Take a quarter of the batter and fold it into the milk and oil, then fold this back into the remaining batter.

Heat an oven to 170℃. Line a 24cm x 32cm baking tray with baking paper, ensuring the baking paper comes up the sides of the tray. Pour the sponge mix into the tray and smooth over. Gently lift the tray to a height of about 10cm and drop it onto a bench to remove any air bubbles. Bake for 25 minutes, then cool for 10 minutes.

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.

Starting from the bottom edge, measure up 2cm and make a 3mm deep horizontal cut from edge to edge. Repeat this again at 4cm and 6cm from the bottom edge.

Pour over the warmed honey and spread carefully across the sponge.

Using the baking paper, roll up the sponge carefully and as tight as you can. Place in the fridge seam-side down for at least 1 hour. Remove from fridge, unwrap carefully, pipe clotted cream down the centre and garnish with edible flowers.

GIVE THESE A GO…

Rose & raspberry swiss roll Use the above recipe, omitting the ground ginger and replacing it with 1 tablespoon rosewater. Omit the honey and replace it with 150g raspberry jam. Carefully roll up as per the method and allow to rest for one hour before unwrapping. Dust with icing sugar. Serve with any summer berry ice cream.

Pianono Use the above recipe to make the sponge. When ready to roll, replace the honey with 150g coconut kaya jam and sprinkle over 50g toasted shredded coconut. Carefully roll up as per the method and allow to rest for one hour before unwrapping. Ideal with freshly brewed green tea.

Apricot & caramel swiss roll Use the above recipe, omitting the ground ginger. When ready to roll, replace the honey with 100g apricot jam and drizzle over 3 tablespoons Highlander Caramel. Carefully roll up as per the method and allow to rest for one hour before unwrapping.

Fig & coffee swiss roll Use the above recipe, omitting the ground ginger. Brush the sponge with 3-4 tablespoons freshly brewed black coffee and replace honey with 150g fig marmalade. Carefully roll up as per the method and allow to rest for one hour before unwrapping. Brush the exterior with 3-4 tablespoons black coffee. Ideal with fresh figs.

Spiced ginger kiss swiss roll Use the above recipe, omitting the ground ginger and replacing it with 2 teaspoons mixed spice. Omit the honey and replace it with 160g mascarpone. Carefully roll up as per the method and allow to set seam side down for one hour before unwrapping. Ideal with Kapiti gingernut ice cream.