2/3 cup all-purpose flour, sifted
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 pinch of ginger
3 tablespoons honey, warmed
2 tablespoons heavy cream
1/2 teaspoon lemon juice
1 beaten egg
1 cup heavy cream, whipped
coffee cream (recipe below)
2/3 cup all-purpose flour, sifted
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 pinch of ginger
3 tablespoons honey, warmed
2 tablespoons heavy cream
1/2 teaspoon lemon juice
1 beaten egg
1 cup heavy cream, whipped
coffee cream (recipe below)
Butter a rectangular baking dish, 37 x 25 x 2.5 cm
Line with parchment paper
Melt the butter on the paper
Whisk together flour, baking powder, salt, cinnamon, and ginger
Warm honey to room temperature in a medium saucepan
Remove from heat
Add heavy cream, lemon juice, and whisk well
Beat in the egg
Combine dry ingredients and whisk well
Place the dough in the prepared baking dish (cover with a thin layer)
Bake at moderate temperature for 8 to 10 minutes or until, gently pressing with your finger, no indentation remains
Invert the baking dish over a large sheet of parchment paper lightly dusted with sugar
Remove the parchment paper that lined the baking dish
Cut the cake and paper in half lengthwise (to make a cleaner cut use a sharp scissors)
Starting from the narrower side (25 cm), roll each half of the cake in parchment paper
Allow to cool completely
When serving, whip heavy cream in chantilly style
Unroll the cakes one at a time
Top with whipped cream and re-roll
Cut off any irregular edges
Cover top and sides with coffee cream described below
Decorate as desired and refrigerate until serving
Coffee Cream:
Beat 1/2 cup butter or margarine with 3/4 cup confectioner's sugar, sifted
Dissolve 1 tablespoon instant coffee in 1 tablespoon hot water
Add to the mixture of butter and sugar and beat well
More or less 1 cup.
