Banana & Honey Sponge Roll

Prep Time
Cook Time
Ready In

"From our weekday newspaper The West Australian. Times are estimated and do not include waiting and cooling times."

Original recipe yields 6 servings


  • Serving Size: 1 (238.7 g)
  • Calories 415.6
  • Total Fat - 15.9 g
  • Saturated Fat - 6.3 g
  • Cholesterol - 465.2 mg
  • Sodium - 182.1 mg
  • Total Carbohydrate - 51.9 g
  • Dietary Fiber - 2.8 g
  • Sugars - 34 g
  • Protein - 18.3 g
  • Calcium - 99.1 mg
  • Iron - 2.8 mg
  • Vitamin C - 4.6 mg
  • Thiamin - 0.1 mg

Step 1

Spray a 26cm (10 inch) x 32cm (12 inch) Swill roll pan with cooking oil and line the base and sides with baking paper, extending paper 5cm above pan edges and then spray paper with cooking oil.

Step 2

To make roll, beat eggs in a small bowl of an electric mixer for about 5 minutes, or until thick and pale and then beat in the banana and honey and then transfer to a large bowl.

Step 3

Sift combined flours and cinnamon twice on to a sheet of baking paper and then sift again over the egg mixture and then add water and gently fold with a whisk until combined and then pour into prepared pan and spread into corners and cook in a hot oven (200C) for 8 to 10 minutes or until golden brown and the cake springs back when lightly touched.

Step 4

Place a clean tea towel on a bench and top with a 40cm piece of baking paper and spray with oil and sprinkle with castor sugar and turn the sponge on to the paper and removing lining paper and let stand for 5 minutes.

Step 5

Working from one short side firmly roll up sponge with paper and tea towel inside and then let stand for 20 minutes.

Step 6

Gently unroll and cool completely.

Step 7

Beat cream and honey in a small bowl of an electric mixer until soft peaks are formed and spread over the roll, leaving a 1cm border around the edge and top with banana and roll up.

Step 8

Cut slices to serve.

Tips & Variations

No special items needed.