Name: Honey and Ginger Roulade
Cook time: 1 h 50 min
Yield: 10
Ingredients: FOR THE SPONGE; 100g runny honey, plus optional ½tbsp extra to drizzle; 50g unsalted butter, chopped, plus extra to grease; 4 medium eggs; 50g caster sugar; 125g self-raising flour (see Cook’s tip); ½tsp bicarbonate of soda; Icing sugar, to dust; FOR THE FILLING; 250g mascarpone cheese; 125ml double cream; 2 stem ginger balls, finely chopped, plus 2tbsp ginger syrup

VMG Recipes