This Honey Vanilla Cake Roll with Candied Almonds features a light and fluffy honey and vanilla sponge cake, a creamy ricotta filling & is topped with homemade candied almonds! Fluffy & delicate, this Honey Vanilla swiss roll is simple to make but bakery-quality!
Preheat the oven to 350F and line a 10x15 inch baking pan with parchment paper, then spray the parchment paper with non-stick spray or grease with butter.
In a large bowl, add the eggs, sugar, and vanilla extract and beat until fluffy and lighter in color (about 2-3 minutes). Pour in the honey and use a spatula to gently fold it into the batter. Set aside.
Sift in the flour, potato starch, and salt, and use a spatula to gently fold them into the batter.
Pour the batter into your prepared baking pan and gently smooth out the top. Bake for 5-10 minutes or until golden and dry to the touch. I like mine at exactly 6 minutes. When the cake is done, remove it from the oven.
Prepare a piece of parchment paper larger than your cake on the counter and sprinkle it with white granulated sugar. Immediately invert the warm cake onto the parchment paper and peel off the parchment paper that was on the bottom of the cake when it baked. Gently roll up the cake starting with the narrow end and allow it to cool down to room temperature.
Meanwhile prepare the candied almonds and the filling.
Make the candied almonds: line a baking pan with parchment paper and set aside. Place a medium pot over medium heat, then add the sugar, salt, and water. Cook for 5 minutes, stirring occasionally. The mixture should start to bubble up and foam (this might take 5-10 more minutes). Continue stirring until the mixture starts to thicken and turn darker in color. If you have a candy thermometer, the mixture should reach exactly 238F. Once the mixture has reached 238F, immediately add in the almonds and use a spatula to combine everything together. The mixture will go from shiny to dull and textured. Remove from the heat and dump the almonds onto your prepared baking pan. Allow the candied almonds to cool down completely and break up any large chunks.
Make the filling: in a large bowl, add the ricotta cheese, cream cheese, powdered sugar, and vanilla extract. Beat until smooth and fully combined. Set aside.
Gently unroll the room temperature cake, spread about 1 and 1/2 cup of the filling on top leaving a 1/2 inch border around the cake. Roll the cake back up and place it on a serving plate. Frost the cake with the remaining ricotta filling. Chop the candied almonds and top the frosted cake roll with your chopped candied almonds.
Chill for 3-4 hours or overnight, slice and serve. Keep leftovers covered in the refrigerator for up to 3-4 days.
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