Honey Vanilla Cake Roll with Candied Almonds
This Honey Vanilla Cake Roll with Candied Almonds features a light and fluffy honey and vanilla sponge cake and a creamy ricotta & cream cheese filling. Topped with homemade candied almonds for some crunch!Fluffy & delicate, this Honey Vanilla Cake Roll is literally bakery-worthy!
Ingredients
For The Honey Vanilla Cake Roll
- 1/2 cup (60 g) all-purpose flour
- 1/3 cup (60 g) potato starch
- 1/4 teaspoon salt
- 4 eggs
- 1/2 cup (110 g) white granulated sugar
- 1 teaspoon vanilla extract
- 2 and 1/2 tbsp (50 g) honey (liquid, mild-flavored honey such as acacia honey)
For The Candied Almonds
- 2 cups (300 g) whole almonds (washed)
- 1 cup (220 g) white granulated sugar
- 1/4 teaspoon high-quality pure vanilla extract
- 1/2 cup (115 g) water
For The Ricotta Filling/Frosting
- 16 oz (453 g) ricotta cheese (drained)
- 6 oz (170 g) cream cheese (room temperature)
- 1 teaspoon vanilla extract (or more up to 1 and 1/2 tsp)
- 1/2 cup (60 g) powdered sugar
- 1/8 teaspoon salt
Instructions
- Preheat the oven to 350F (180C) and line a 10 x 15 inches (25 x 38 cm) baking pan with parchment paper. Prepare a clean kitchen towel on your working surface and sprinkle it with about 3-4 tablespoon of white granulated sugar, you will need this in step 5 when the cake roll is done baking!
- Prepare the dry ingredients. Sift together the flour, potato starch and salt into a medium bowl. Set aside. You will add these to the cake roll batter in a few minutes.
- Make the cake roll. In a large bowl, beat the eggs, sugar, and vanilla extract until fluffy and lighter in color (2-3 minutes). Pour in the honey and gently fold it into the batter using a wooden spoon or a silicone spatula. Fold in the dry ingredients until just combined.
- Bake. Pour the batter into your prepared baking pan, gently smoothing out the top, if needed. Bake for 5-10 minutes or until golden and dry to the touch. I bake my honey vanilla cake roll for 6 minutes.
- When the cake is done, remove it from the oven and immediately invert it onto your kitchen towel with sugar, peel off the parchment paper layer that was on the bottom of the cake when it baked and gently roll up the cake starting with the narrow end. Cool down to room temperature rolled up! Meanwhile, make the almonds and the filling.
- Make the candied almonds. Line your baking pan with parchment paper again and set aside. Place a medium pot over medium heat, add sugar, salt, and water and cook for 5 minutes, stirring occasionally. The mixture will start to bubble and foam (this might take 5-10 more minutes). Continue stirring until the mixture starts to turn thicker and darker in color. If you have a candy thermometer, the mixture should reach 238F (114C). Once ready, quickly add the almonds and stir to combine and coat all the almonds. Remove from the heat and dump the almonds onto your prepared baking pan. Cool down completely and break up any larger chunks.
- Make the filling. In a large bowl, beat together the ricotta cheese, cream cheese, powdered sugar, and vanilla extract until smooth. Set aside.
- Fill the cake roll. Gently unroll the room temperature cake, remove the towel and spread about 1 and 1/2 cup (about 350 g) onto the cake roll leaving a 1/2 inch (about 1 cm) border around the cake. Roll the cake back up and place it on a serving plate. Frost the rolled up cake with the remaining filling.
- Chill in the refrigerator for at least 1-2 hours or overnight (best). Top with chopped candied almonds right before serving to keep them from softening up with the frosting. Keep any leftovers covered in the refrigerator for 3-4 days.
Nutrition
Calories: 528kcalCarbohydrates: 58gProtein: 15gFat: 28gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 0.01gCholesterol: 106mgSodium: 208mgPotassium: 369mgFiber: 4gSugar: 43gVitamin A: 526IUVitamin C: 0.2mgCalcium: 203mgIron: 2mg
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