6 People

30 minutes


Jeffery Koo
Patisserie Jeffery Koo

Honey vanilla roll


175g sugar
160g self-raising flour
120g honey
3 eggs
1 egg yolk
200ml whipping cream
1 teaspoon vanilla essence


Large bowl
Baking tray
Baking paper
Sharp knife


  1. Preheat the oven to 190°C.
  2. Using the whisk, beat the eggs, egg yolk and 160g of sugar in the large bowl for 7 minutes.
  3. Fold the flour into the egg mixture. Add ½ teaspoon of vanilla essence and 90g honey. Mix well.
  4. Line the baking tray with baking paper. Pour the mixture into the tray. Bake for 10 minutes until the middle of the cake springs back when gently pressed.
  5. Lay a sheet of baking paper slightly larger than the cake on the worktop and sprinkle with the remaining sugar.
  6. Remove the sponge from the oven. Tip it onto the sugared baking paper. Peel off the top piece of baking paper. Leave to cool.
  7. Clean the large bowl and whisk the whipping cream. When thick, beat in the remaining vanilla essence and honey.
  8. Spread the cream evenly onto the sponge, leaving a 1cm gap from the edge.
  9. Starting at one of the short ends of the sponge, roll the sponge up.
  10. Cut into slices and serve immediately.

   Cooking Tips

  • A 28cm x 30cm baking tray will give you the perfect shape and size for this cake.
  • Make sure the cake is cool to touch before spreading the cream. If it is too warm, the cream will melt!

Nutrition Advice

  • Serve small portions of the dessert with fresh fruits. Fresh fruits will add not only colour and flavour to the dish, but also essential nutrients that the body needs.
  • When it comes to baking, unsweetened apple sauce can be used as a substitute for butter! Try replacing half or more of the required amount of butter with apple sauce. This can help reduce saturated fat and calories from the recipe.