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Honey roll

Author
Cookinero 19 Mar 2025
5580
Honey roll

The traditional honey cake appeared in Russian cuisine quite unexpectedly. As the legend goes, Elizabeth Alexeyevna could not stand honey and everything connected with it. Naturally, the court cooks were aware of this. But then a new chef arrived. He was not warned about the dislike for this product. And he, deciding to distinguish himself, prepared a honey cake. Elizabeth Alexeyevna was delighted with the dessert and even awarded the chef.

How to cook Honey roll

Step 1

Honey roll

Make a sponge cake. Combine eggs and sugar in a mixer bowl. Beat until white. Add honey, flour, and soda. Continue beating at minimum speed until smooth. Spread the sponge cake dough on a parchment-lined baking sheet. Bake in the oven at 190 ˚C for 25 minutes. Roll the finished cake into a tube and cover with a towel.

Step 2

Honey roll

Prepare the cream. Separately, whip the cream with 50 g of sugar until soft peaks form. Also mix the sour cream with 100 g of regular sugar and vanilla sugar until thick. Combine the creamy part with the sour cream.

Step 3

Honey roll

Cook the caramel. Place a thick-bottomed saucepan on the stove. Once it is hot, add sugar. Stir until completely dissolved. Cook over medium heat. Bring the cream to a boil in another container. Combine the caramel with the cream, continuing to stir. Once the sauce boils, leave it for 1 minute and remove from the stove. Let it cool.

Step 4

Honey roll

Form a roll. Unroll the sponge cake, put the cream on it and spread it over the surface. Roll the roll tightly. Pour caramel over it. Put it in the refrigerator for 30 minutes.

Honey roll - FAQ About Ingredients, Baking Time and Storage

Yes, you can use maple syrup or agave nectar as a 1:1 replacement for honey, but note that the flavor will slightly change.
The honey roll stays fresh for up to 3 days when stored in an airtight container in the fridge.
Absolutely! Replace the regular flour with a gluten-free flour blend for a gluten-free version of the sponge cake.
Greek yogurt or crème fraîche can be used as substitutes for sour cream for a similar texture and tang.
Roll the cake while it's still warm and flexible, using a clean kitchen towel to help shape it without breaking.
Yes, wrap it tightly in plastic wrap and freeze for up to 1 month. Thaw in the fridge before serving.
Slice it into 1-inch portions and serve chilled, optionally garnished with fresh berries or a dusting of powdered sugar.
Reduce the sugar in the cream and caramel by half, or use a sugar substitute like erythritol for a lower-carb version.
Yes, prepare the caramel sauce up to 3 days in advance and store it in the fridge. Reheat gently before using.

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