Honey Cake Roll
A delightful dessert combining honey and cream in a light, airy cake, perfect for celebrations or as a sweet treat any time.
Ingredients
For the Cake
- 6 pieces eggs Make sure they are at room temperature.
- 1 cup sugar
- 1 cup honey
- 1 Tbsp baking soda
- 3 cups all-purpose flour
For the Filling
- 2 cups sour cream (500ml)
- 3/4 cup powdered sugar (100 grams)
- 2 cups heavy cream (500ml)
- 1 sleeve graham crackers Crushed
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a baking sheet or line it with parchment paper.
- In a large bowl, beat the eggs and sugar together until they are light and fluffy.
- Mix in the honey and baking soda until well combined.
- Gradually add the flour, mixing until the batter is smooth.
- Pour the batter onto the prepared baking sheet, spreading it evenly.
- Bake for about 15-20 minutes or until the cake is golden brown and a toothpick comes out clean.
- Once baked, remove from the oven and let it cool for a few minutes.
- Carefully roll the cake while it’s still warm, using the parchment paper to help you. Let it cool completely in this rolled position.
Filling and Serving
- In another bowl, whip the heavy cream until it forms soft peaks.
- Unroll the cooled cake and spread the sour cream over it. Then, spread the whipped cream on top of the sour cream layer.
- Roll the cake back up tightly and wrap it in plastic wrap. Chill it in the refrigerator for at least an hour.
- Before serving, dust the top with powdered sugar and sprinkle the crushed graham crackers.
- Slice the Honey Cake Roll into individual pieces and serve it chilled.
Notes
Make sure your eggs are at room temperature for better mixing. Do not skip cooling the cake while it’s rolled; this helps it keep its shape. Use fresh ingredients for the best flavor.