Truly Treats Honey Cream Roll

honey roll, cream roll recipe, swiss roll

The perfect addition to your afternoon tea.

It's light, delightful and truly delicious!

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What You Need: 

For the Sponge:

  • 90g self raising flour
  • 2 tsp mixed spice
  • 3 medium free-range eggs
  • 125g soft brown sugar
  • 25g desiccated coconut

For the Honey Cream:

  • 25g unsalted butter, softened
  • 40g icing sugar
  • 2 tbsp honey
What You Do: 
  1. Preheat oven to 210°C / 190°C (fan) / 375°F / Gas 5
  2. Lightly grease a 30 x 38 x 2cm baking tray and line with baking paper, making sure it extends over the two long sides.
  3. Sift the flour and mixed spice three times.
  4. With an electric mixer whisk the eggs for 5 minutes or until thick and pale.
  5. Add the sugar gradually, whisking until it has dissolved and the mixture is pale and glossy.
  6. Using a metal spoon, fold in the flour quickly and lightly.
  7. Spread evenly into the tin and bake for 8 minutes, or until the cake is lightly golden and springy to touch.
  8. Place a clean tea towel on a work surface, cover with baking paper and sprinkle with coconut.
  9. Turn the cake out onto the coconut and remove top layer of baking paper.
  10. Using the tea towel as a guide, carefully roll up the cake from the short side. Leave until cool.
  11. Beat all the honey cream ingredients with an electric whisk until light and creamy.
  12. Unroll the cake and spread with honey cream and re-roll. Trim off the ends with a serrated knife.
  13. Slice and enjoy!

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