Beat eggs until thick. Gradually add sugar and continue beating until mixture is thick and will hold its shape-about 10 mins. Sift together 3 times the arrowroot, flour, cinnamon, mixed spice, cream of tartar and soda. Lightly fold into egg mixture, then add honey, mixing gently until evenly distributed.

Turn into greased and lined 30 x 25cm (12 x 10 in) swiss roll tin and gently shake to spread the mixture evenly. Bake in a pre-heated mod-hot oven 190 C (375 F) 15-20 mins. Turn out on to a tea-towel which has been dusted with castor sugar. Quickly peel off lining paper and trim edges. Roll up immediately in tea-towel from a short side. Allow to cool.

Honey Cream Filling- Beat butter until light, then add honey a Tbs at a time. Add water and continue beating until mixture is smooth and creamy. Unroll cake and spread over filling. Roll up again.