Lavender Honey Swiss Roll

Lavender Honey Swiss Roll | BluebirdsunshineGreat British Bake Off was back this week with new faces and new challenges. That can only mean that the Great Bloggers Bake Off 2014 is GO as well. Swiss Rolls, miniature British cakes and Cherry Cake were all put to the test this week. I have to say I didn’t think the cherry cake looked very scrummy (sorry Mary), and last year I made mini Victoria Sponges so a Swiss Roll it was.

I remember my granny making a honey roll that I loved when I was a kid. It was an Aussie cake that crossed pain d’epice with a swiss roll, warm with mixed spice and sweet with honey. I haven’t seen a honey roll since the 1980’s so I thought it was time to bring it back and add a little twist.

We’ve got loads of lavender hanging in the kitchen thanks to the lavender farm nearby and so I thought I’d have a go at infusing some honey and making my own lavender honey. It was really easy to do, the tough bit I think is getting the balance right. My honey is a bit on the strong side so I didn’t use it in the swiss roll sponge, I just used it to flavour the cream filling. If you buy some or make some that’s mellow in flavour then try using it in the sponge instead of clear honey.

Lavender | Bluebirdsunshine

Lavender | Bluebirdsunshine

Lavender Honey

300g Light clear honey
1 Tbsp Dried lavender

Heat the honey in a bowl over a saucepan steamer until hot, add the lavender and stir well. Stir frequently over a gentle heat for 15 minutes. Take off the heat and allow to cool and infuse. Taste it when it’s cooled down a little and if it’s already to your taste strain it, or leave it to infuse for a couple of hours if you’d like it stronger. Strain through a muslin cloth, when you’re happy with the flavour, into a sterilised jar.

Use the honey to flavour herbal tea, drizzled over greek yoghurt for a healthy dessert or in this bad boy below, my Lavender Honey Swiss Roll.

Lavender Honey Swiss Roll | Bluebirdsunshine

Lavender Honey Swiss Roll

4 Eggs
100g Caster sugar
2 Tbsp Plain flour
75g Cornflour
1 Tsp Mixed spice
2 Tsp Baking powder
1 Tbsp Honey

Filling:
300ml Double cream
Lavender honey to taste (approx 1-2 Tsp depending on how strong your honey is)
1 Tsp Vanilla extract

Preheat oven to 160C Fan Force, or 180C. Line a 26cm x 32cm swiss roll tin or baking tray with baking paper and lightly grease.

Whisk the egg whites until you have stiff peaks, add the sugar 1 tbsp at a time until glossy. Mix in the egg yolks until just combined. Sift the dry ingredients together and fold into the egg mix with the honey very gently so as not to knock out all the air. Carefully pour into the tray and roll slightly until it’s evenly distributed.

Lavender Honey Swiss Roll Mixture | Bluebirdsunshine

Bake for 20 minutes or just until it springs back lightly when pressed. It will get darker than a normal sponge but that’s due to the mixed spice so don’t worry too much if it’s looking brown.

Remove from the oven and tip onto a large sheet of baking paper lightly dusted with caster sugar. Trim away any bits to make a nice rectangle. Score the cake about 1 inch from one of the short sides and use the paper to help you roll it tightly in on itself into a roll with the paper inside. Set aside, rolled up, to cool completely.

Lavender Honey Swiss Roll in the making | Bluebirdsunshine

When it’s cool, beat the double cream until thickened and fold through the vanilla and honey to taste. You want to taste the lavender but don’t want it to overpower the light sponge. Carefully unroll the sponge and spread the filling evenly over the cake. Again, using the paper to help you begin, roll the cake onto itself again, gently pulling it towards you to get a nice tight roll. Transfer to a serving plate and decorate with a drizzle of honey and some toasted flaked almonds if you like.

Lavender Honey Swiss Roll | Bluebirdsunshine

 

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Do you want to bake along with the Great Bloggers Bake Off? Check out the rules over with Mummy Mishap, the artist otherwise known as Jenny Berry.

Great Bloggers Bake Off 2014

 

Also joining in with #CookBlogShare party over at supergoldenbakes.

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14 responses to “Lavender Honey Swiss Roll

  1. oh my, just as i see a swiss roll that i think could be star baker worthy, i see yours! this is going to be a hard decison come monday night! I adore the fact that you have done a different flavour here with honey and lavendar, i have never tried lavendar in food. and your swiss roll is lovely and big too – mine was a little flat! great swirl too – mary would be pleased. and it looks very pretty
    thank you for linking up x

    • Not scared of Swiss rolls anymore thanks to the GBBO. Although I think I need to perfect the lavender honey to get the balance just right. Mine was a bit too strong :)

  2. What a good looking roll – look at the swirl it’s perfection! I like the flavour combinations too – sounds really delicious. Thanks for linking to the #GBBO Bake Along on Supergolden Bakes, hope you come back with more bakes!

  3. Pingback: Lemon Myrtle Swiss Roll | thegingerbreadmum·

  4. Am glad I’m not the only one uninspired by Mary’s cherry cake! Your Swiss roll looks delicious and I love the lavender twist (which fits really well with you being inspired by your grandma’s recipe) x

  5. Wow, that looks amazing and what a fantastic choice of flavours! Thank you for the instructions on how to make the actual roll, I think that perhaps I should have studied the technique a little better before I attempted mine instead of just rushing straight in, it wasn’t as easy as I had expected!

  6. Pingback: Great Bloggers Bake Off 2014 #week 1 – Cakes Round Up | Mummy Mishaps·

  7. Wow this looks amazing! Love the unique flavours and it looks exactly like Mary said it should!
    I agree, the Cherry cake didn’t look very appealing…
    Really lovely blog too by the way :)

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