Honey Cake Roll

Ingredients

• 6 eggs
• 1 cup sugar
• 1 cup honey
• 1 Tbsp baking soda
• 3 cups all-purpose flour
• 2 cups sour cream ((500ml))
• 3/4 cup powdered sugar ((100 grams))
• 2 cups heavy cream ((500ml))
• 1 sleeve graham crackers* ((crushed))

Instructions

1. 1

   --- Directions: ---

2. 2

   prepare jelly roll pan and make sponge cake: In the bowl of a stand mixer, beat the eggs and sugar over high speed for 20 minutes. Meanwhile preheat the oven to 350°F and line two jelly roll pans with foil, lightly grease, and set aside.

3. 3

   add the honey and flour: To the sponge cake batter, mix in the honey and baking soda. Turn off the mixer and using the wire whisk attachment gently stir in the flour going in one direction.

4. 4

   spread batter in jelly roll pans and bake: Evenly divide the batter into the prepared pans using an angled spatula and bake for 20-25 minutes or until done.

5. 5

   roll up honey sponge cake: Remove the honey sponge cakes from the oven and gently roll up. Cool completely.

6. 6

   make sour cream frosting: Make the Sour cream Frosting: whisk together the sour cream and powdered sugar then set aside. In another bowl, beat the heavy cream to soft peaks and mix it into the sour cream mixture.

7. 7

   unroll honey cake roll and frost: Gently unroll each cake roll and peel off the foil. Frost with 1/4 of the cream, roll up, and place onto a rectangular cake plate.

8. 8

   assemble and garnish honey cake roll: Finish frosting the sides and top with 1/4 of the cream, and garnish with graham cracker crumbs if desired. Repeat process with the other cake roll. Serve immediately or keep in the refrigerator until needed.