Moist & Sweet Honey Roll Cake
Homemade Soft and Moist Honey Roll Cake Recipe
This Honey Roll Cake is an absolute delight with its incredibly soft and moist cake sheet! This specific sheet recipe is so good that it’s perfect for any roll cake creation, offering a wonderful texture. Experience the gentle sweetness of honey and the wonderfully moist, tender crumb of this delightful Honey Roll Cake. Let’s bake it together! It’s a perfect treat for special occasions or your afternoon tea.
Roll Cake Sheet- 5 large eggs (room temperature)
- 60g granulated sugar
- 35g honey
- 35g milk (slightly warmed)
- 50g cake flour
- 50g cornstarch
- 1 tsp vanilla extract
Honey Cream Filling- 250g heavy cream (cold)
- 25g honey
Other Ingredients- 120g canned grapes (drained)
- 250g heavy cream (cold)
- 25g honey
Other Ingredients- 120g canned grapes (drained)
Cooking Instructions
Step 1
First, let’s prepare the wonderfully moist Honey Cream Filling. In a chilled bowl, whip the cold heavy cream with the honey until stiff peaks form. Gently fold in the drained canned grapes, being careful not to overmix and break down the fruit too much.
Step 2
Now, for the star of our cake: the moist sheet! We’ll use the ‘Gongrip-beop’ (whole egg method). Crack the eggs into a bowl and add the sugar. Gently heat the bowl over a bain-marie (double boiler) while whisking until the sugar is completely dissolved. Once the egg mixture is lukewarm (warm to the touch), begin whipping with an electric mixer. Whip until the batter forms a ribbon that holds its shape for about 3 seconds when lifted. Then, switch to low speed to refine the batter and remove any large air bubbles.
Step 3
Sift the cake flour and cornstarch over the batter. Using a spatula, gently fold in the dry ingredients until just combined, being careful not to deflate the batter. Scrape the sides and bottom of the bowl to ensure everything is evenly incorporated. In a separate small bowl, mix the warmed milk with the vanilla extract. Gradually drizzle this mixture into the batter while continuing to fold gently until just combined. Avoid overmixing.
Step 4
Pour the finished batter into a baking pan lined with parchment paper. Use a scraper to create an even surface. Gently tap the pan on the counter a couple of times to release any large air bubbles. Place about 1/4 cup of water in a second, larger baking pan (a drip pan), and set the batter-filled pan on top of it. Bake in a preheated oven at 170-180°C (340-355°F) for 15-20 minutes. Oven temperatures can vary, so adjust as needed.
Step 5
Your roll cake sheet is perfectly baked when the top is golden brown and the center feels firm to the touch. You can also insert a skewer into the center; if it comes out clean, it’s ready!
Step 6
Carefully remove the baked sheet from the pan and peel off the parchment paper. Let it cool slightly until it’s still warm to the touch. Lay a damp kitchen towel on your work surface and place the cake sheet, top-side up, onto the towel. To make rolling easier, trim the edges of the cake sheet at an angle. Spread the prepared Honey Cream Filling evenly over the sheet. Starting from one edge, gently roll the cake up, using the towel to help guide it, similar to rolling a sushi roll (kimbap). Once rolled, let it rest in the refrigerator for 1-2 hours to set its shape. Finally, slice it into desired portions, and your delicious Honey Roll Cake is complete!
