This delicious light gluten-free honey roll cake (also known as roulade or Swiss roll). My honey cake recipe only takes 15 minutes to bake this is what I call a 'quick bake' recipe. Filled with delicious and not too sweet honey cream cheese. I make this with cornflour (cornstarch) but if gluten-free is not important then use regular flour. This recipe has no butter. The rolling technique for the honey roll cake can be daunting but I have a few tips in my video. Give it a try even if it's not bakery perfect the texture and taste is still amazing. Honey roll cake is a perfect cake to whip up for afternoon tea or dessert and it tastes even better the following day.
Take = 30 mins prep + plus cooling time
Bakes = 15 mins
Makes = 8 to 10 slices
Tip = make in advance and keep in the fridge for 2-3 days
- Large eggs separated – 4
- Caster Sugar – 150g (3/4 cup) + a little extra, for dusting
- Cornflour (or regular flour) – 75g (1/2 cup) + 2 tablespoons
- Ground Cinnamon – 2 tsp
- Ground Ginger (optional) – 1 tsp
- Baking powder – 1 tsp
- Honey – 2 tbsp
Honey Cream Cheese
- Cream cheese – 250g
- Honey – 2 to 4 tablespoons depending on taste
PREHEAT oven 160˚C fan, 180˚C. Grease with oil or butter a sided rectangular baking tray 29 cm x 35cm (10"x15") and line with baking paper with square cut outs in the corners. .
SEPARATE THE EGGS – add the egg yolks to a medium bowl or your stand mixer bowl. Then add the whites to a separate bowl and whisk until stiff, then set aside.
WHISK the egg yolks and sugar together for about 5 minutes until pale in colour. Drizzle in the honey and combine for 20-30 seconds.
WHISK or sift cornflour, flour, baking powder and spices in another small bowl. Combining them before adding in ensures they are mixed through and there's no clumps. Add the flour in about 4 stages a little at a time, don't mix too much. For the last half, remove the bowl and fold in by hand alternating with the egg white mixture. Fold gently to not disturb the fluffiness of the egg whites, but ensuring the flour is blended through. You will need to be patient with this step, if you rush it you will have a lump batter and the egg whites will loose their fluffiness.
POUR mixture into prepare cake tin and shake to ensure that it is even. Bake for 15 minutes until firm and springy to touch. Remove the cake and allow to cool for about 10 minutes.
PREPARE the filling. With a free standing electric mixer, or hand-held electric whisk, beat the room temperature cream cheese until smooth. With the mixer on medium add in the honey and mix well. This can be chilled in the fridge while waiting.
DUST clean tea towel or baking paper with extra caster sugar, flip out the cake onto the sugared cloth. (check out my video for tips) Before rolling trim edges if desired and add three cuts at the end of the cake 1cm apart but only on the top edge to help roll the cake. At the short end of the cake where the cuts have been made start rolling the cake. Allow to completely cool in the towel seam side down for about 15 to 20 minutes.
ONCE cooled, gently unroll the cake and spread the filling on the inside of the cake. Re-roll the sponge cake without the paper or towel and finish with the seam on the underside. Dust with a little extra caster sugar. Chill for an hour in the fridge before slicing. Lasts well for a few days covered in the fridge it actually taste better a few days later. I haven't tested freezing.
Sue Maree P Baking Tips
- Prepare and ensure all ingredients are at room temperature before you start
- Trim edges if uneven
- Don't worry if the first time you make this it's not perfect it will still taste great