1teaspoonof equal parts toasted and ground: cinnamonnutmeg, allspice, and cloves (optional)
½teaspoonpowdered ginger
Pinchof salt
Instructions
Preheat an oven to 350. Melt the butter. In a stand mixer or bowl, beat the eggs with the sugar until light, fluffy, and doubled in volume, fold in the spices, salt, and wild rice flour, along with the melted butter. Line a cookie sheet with parchment and oil it to prevent sticking. Pour in the batter and spread until smooth. Bake the sponge for 12 minutes, then allow to cool for a minute or two. lay a towel on a flat surface, then, very carefully lay the sponge cake on top, removing the parchment. Roll the sponge cake up in the towel to help it form the jelly roll shape it will become. If it tears a bit, don't worry, you can cover it up with butter cream later, or just slice as-is, it won't be too noticeable.
Notes
Instead of knotweed, you could easily make this with a puree of cooked berries or jam. A buttercream flavored with orange, mint, vanilla, or a combination would be great too. You can definitely substitute all purpose flour or a combination of nut flours for the wild rice flour too, which yields a more resilient cake.