HONEY SPONGE ROULADE

By BobD

Ingredients

• 6-8 SERVINGS
• Margarine or butter for greasing pan
• 1/2 cup cake flour
• 3/4 teaspoon baking powder
• Pinch of salt
• 4 tablespoons finely ground hazelnuts
• 4 large eggs, at room temperature
• 1/2 cup granulated sugar
• Confectioners' sugar
• 3/4 cup richly flavored honey, warmed.

Details

Servings 6

Preparation

Step 1

Preheat oven to 350 degrees.

Grease a 10-by-15-inch jelly roll pan. Line the bottom with wax or parchment paper, allow it to extend a few inches beyond the ends of the pan. Grease the paper.

Sift together the flour, baking powder and salt. Stir in the nuts and set aside.

Beat eggs at high speed until they are very thick and light, almost like lightly whipped cream.

Gradually beat in the granulated sugar, then fold in the flour-nut mixture.

Spread the batter evenly in the pan and bake for about 20 minutes, until the cake is puffed and golden. Run a knife around the edges of the pan.

Heavily dust the cake with sifted confectioners' sugar.

Cover the cake, pan and all, with a large sheet of foil or a clean linen towel. Invert the pan covered with the foil or towel onto a countertop. Lift off the pan and peel off the paper. Spread the cake with the honey.

Using one end of the towel or the foil for leverage, roll up the cake from the narrow side and transfer it to a serving platter, seam side down. If necessary, dust it with additional confectioners' sugar before serving.