Honey Swiss roll

    9 hours 10 min

    This Russian log cake with a soured cream filling is light, flavorful, and moist.

    1 person made this

    Serves: 6 

    • 3 eggs
    • 60g caster sugar
    • 2 tablespoons warmed honey
    • 375g plain flour
    • 1 teaspoon bicarbonate of soda
    • For the icing
    • 500 to 800g soured cream
    • 200g caster sugar
    • 500g vanilla flavoured quark or vanilla flavoured Greek yoghurt

    Prep:10min  ›  Cook:1hr  ›  Extra time:8hr chilling  ›  Ready in:9hr10min 

    1. Preheat the oven to 220 C / Gas 7.
    2. Beat eggs with 60g sugar and warm honey. Add flour and bicarbonate of soda. Stir till smooth. If the mixture is runny add more flour. It should be firm enough to roll it out.
    3. Divide into three equal portions. Evenly sprinkle flour on top of greaseproof paper or baking try. Roll out each portion about 5mm thick right on the paper or baking tray. Cut into 1 to 1.5cm wide strips and place strips on the baking tray, leaving space between the strips so they won't stick together when baking.
    4. Bake until dark golden, about 5 to 7 minutes. While still warm, trim the strips to the required length.
    5. For the icing, beat soured cream with sugar and add quark. The icing should be thick and spreadable.
    6. Cover your working surface with cling film or foil. Spread with a little icing, arrange the honey strips on top leaving space between them. Cover with icing. Place a second layer of pastry strips on top, spread with icing etc. until you’ve used all the strips.
    7. End with a layer of icing. Also cover the sides with icing. Using the cling film, roll up the cake like a log. Refrigerate for at least 8 hours.
    8. Transfer the cake to a serving plate. If there is not enough icing on top, add some more. Decorate to resemble a log.


    If the pastry strips are too thick, it will be difficult to shape the cake into a log. In that case you can still make a triangular or square cake, or a loaf tin to make a rectangular cake. Line the tin with cling film or foil, and then fill it with layers of pastry strips and icing.


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