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Honey Cake Roll
A delicate roll made from soft honey sponge cake with syrup soaking and a creamy mascarpone and condensed milk filling. Perfect served with tea at home or as a showstopper for any celebration.
Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
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Method
Whip eggs with sugar until light and fluffy, about 7–10 minutes.
Warm honey with butter to 40–50°C, add baking soda and stir until the mixture rises.
Continue heating until golden in color.
Reduce mixer speed and slowly pour the honey mixture into the eggs in a thin stream.
Gradually fold in the flour with a gentle hand.
Spread the batter onto a parchment-lined baking sheet and bake for 12–13 minutes at 350°F. Let cool.
For the soaking syrup, dissolve honey in boiling water, stir in milk, and brush the sponge generously.
Whip mascarpone with sweetened condensed milk until fluffy and light, about 3–4 minutes.
Spread the cream evenly over the sponge and roll it up.
Wrap tightly in plastic wrap and refrigerate for at least 3 hours. Before serving, slice and garnish with nuts, chocolate, or cake crumbs if you like.
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