This Honey Roll Cake is a light, tender dessert that comes together quickly yet delivers rich flavor. With a soft honey-infused sponge cake and a smooth cream filling made from whipped cream and cream cheese, this roll is a crowd-pleaser. The honey gives it a subtle sweetness, while the cream adds a luscious, velvety texture. It’s the perfect combination of light and indulgent, making it a great dessert for any occasion.
Why You’ll Love This:
This recipe is simple but yields incredible results. You’ll get a delicious, moist cake with minimal ingredients and time, making it perfect for those moments when you need a fast yet impressive dessert. The balance of sweet honey and creamy filling creates a luxurious treat that tastes much more complex than it is to prepare. Plus, the cake’s versatility means you can easily adapt it for different flavors or toppings.
Perfect Occasion:
This honey roll cake is ideal for family gatherings, holiday celebrations, or when you need a quick dessert for guests. Its simplicity and elegance make it suitable for both casual afternoons and more formal events. It’s also a fantastic make-ahead option since it can be stored and served chilled.
Decoration Tips:
For a professional finish, dust the roll with powdered sugar or drizzle extra honey over the top. You can also sprinkle finely chopped nuts like almonds or hazelnuts to add texture and an appealing visual. For a pop of color, top with fresh berries or edible flowers.
Recipe:
Ingredients:
For the Cake:
- 90g honey
- 25g neutral oil (like sunflower or vegetable oil)
- 2 eggs
- 30g sugar
- 110g all-purpose flour
- 0.5 tsp baking soda
- Pinch of salt
For the Cream Filling:
- 150g heavy cream (at least 33% fat)
- 80g cream cheese
- 30-40g sugar (adjust to taste)
Instructions:
1. Prepare the Honey Mixture:
Start by heating the honey, oil, and a pinch of salt in a small saucepan over medium heat. Stir the mixture until smooth and the honey has completely dissolved. Add the baking soda, and continue heating until the mixture turns golden brown and thickens slightly. Remove from heat and let it cool for a few minutes.
2. Whisk Eggs and Sugar:
In a separate bowl, beat the eggs and sugar with an electric mixer for 3-5 minutes, or until the mixture becomes light and fluffy. This step is key to achieving a light and airy cake texture.
3. Combine the Mixtures:
Slowly pour the cooled honey mixture into the beaten eggs, stirring gently to combine. Next, sift the flour over the mixture and fold it in carefully, ensuring that you don’t overmix the batter.
4. Bake the Cake:
Preheat your oven to 170-180°C (340-355°F). Line a baking sheet with parchment paper. Spread the batter evenly across the sheet. Note that this recipe makes a smaller roll, covering half of a standard-sized baking sheet, but feel free to double the ingredients if you’d like a larger cake. Bake for 8-10 minutes or until the cake turns a light golden color and springs back when touched.
5. Make the Cream Filling:
While the cake is baking, prepare the cream filling. Ensure that your cream and cream cheese are cold for the best results. In a mixing bowl, combine the cream, cream cheese, and sugar. Use a hand mixer or stand mixer to beat the mixture until it becomes thick, smooth, and forms soft peaks.
6. Assemble the Roll:
Once the cake is baked, remove it from the oven and allow it to cool slightly. While it’s still warm, carefully flip the cake onto a clean kitchen towel or another sheet of parchment paper. Spread the cream filling evenly over the entire surface of the cake.
7. Roll the Cake:
Starting at one end, gently roll the cake up, using the towel or parchment paper to guide the rolling process. Make sure the roll is tight but not too tight, to avoid squeezing out the cream filling. Let the rolled cake cool completely before serving.
Tips for Success:
- Keep the Cake Warm for Rolling: The key to a smooth, crack-free roll is to roll the cake while it’s still warm. If it cools too much, it may crack when you roll it.
- Firm Up the Filling: If the cream filling feels too soft or runny, refrigerate it for a few minutes to thicken before spreading it onto the cake.
- Enhance Flavor: For an extra burst of flavor, you can add a bit of orange zest to the cream filling or drizzle honey over the top of the cake before serving.
Storage:
Store the honey roll cake in the refrigerator in an airtight container. It will keep for up to 3 days, and actually tastes even better once chilled for a few hours, as the flavors have more time to develop.
This Honey Roll Cake is an effortless yet elegant dessert that will impress with its tender texture and sweet, comforting flavor. Whether you enjoy it plain or dressed up with toppings, it’s sure to be a hit!
