Easter Sponge Roll with Lemon Honey Syllabub

Easter Sponge Roll with Lemon Honey Syllabub

 

 

Like the posset featured last month, a syllabub is a heritage dessert from 17th century England. One can almost picture lords and ladies gorging on a large, heavy, multiple course dinner followed by this light, flavourful dessert. And best of all it’s easy to make. Wonderful with a glass of mead!

Ingredients
4 egg whites
1 C (225 g) sugar
1 to 11/4 oz (25-35g) ground almonds
31/2 oz (100 g) raspberries
31/2 oz (100 g) blueberries
icing sugar, to dust
grated zest and juice of 1 lemon
4 tbsp (43 g) clear honey
11/4 C (300 ml) chilled heavy cream
Method
Preheat the oven to 220°C.
Line a 12 x 10 in. (32 x 23cm) baking sheet with parchment paper.
In a bowl whisk the egg whites until stiff. Add the sugar a little at a time, beating continuously. Continue to beat until thick and glossy.
Spread the mixture over the baking sheet, then generously cover with the ground almonds. Bake in the oven for about 10 minutes or until golden brown and the top feels springy when gently pressed.
Remove from the oven and immediately turn out on to a sheet of clean parchment paper. Leave to cool for a few moments then carefully peel off the original baking paper.
Make the syllabub. In a large bowl, mix the lemon zest and juice and honey, stirring until the honey has dissolved. Add the cold cream then whisk until incorporated but still slightly loose.
Spread the cream over the cooled meringue sponge, leaving about 1 in. (2.5 cm) free around the edge. Cover with the raspberries and blueberries, then carefully roll up the meringue using the baking paper to help you. Chill until ready to serve. Just before serving, dust with icing sugar.
To Print Recipe

(Recipe from The Clandestine Cake Club Cookbook by Lynn Hill)

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