Recipe adapted from cookbook The Baker Leanne Kitchen.
Below my slightly modified version as I've left with some "soon to be expired" cream cheese in the fridge, added to the honey cream, and my notes in blue.
Ingredients for cake :
90g self-raising flour
2 teaspoons mixed (pumpkin pie) spice (I used allspice powder)
125 soft brown sugar (I reduced to 85g)
25g desiccated coconut (it's too much and I'll cut down to 20g when I bake this again)
Honey Cream :
125g unsalted butter, softened (I used 80g)
2 tablespoons honey
80g caster sugar (I used 50g)
80g Low-fat Cream Cheese, room temperature, my addition
Preheat the oven to 210°C.
(I adjusted the oven temperature 190°C. Position the rack in the middle.The temperature of the oven may vary, do adjust accordingly).
Grease a 30cm × 25cm (12 × 10 inch) swiss roll pan (jelly roll pan). Line the base with parchment paper, leaving the paper hanging over two opposite sides.
Sift the flour together with allspice powder 3 times.
In a clean mixing bowl, whisk the eggs with an electric mixer till thick and pale for about 5 minutes in medium - high speed. Gradually add in the soft brown sugar in 3 separate additions. Beating constantly until the sugar has dissolved and the mixture is pale and glossy.
Gently fold in the sifted flour with a spatula until just combined and smooth texture.
Pour the batter into the prepared pan, level the top with spatula. Gently tap the pan a few times on table top to release the trapped bubbles in the batter. Bake in the oven for about 12 minutes or the top is evenly lightly golden and springy to touch.
While the cake is baking, prepare the honey cream :
Using an electric mixer, beat the butter and sugar till fluffy and creamy (about 4 minutes). Next, add the cream cheese and honey, continue beating for another 2 minutes or until light and fluffy. Set aside.
Remove the cake from the oven and leave to cool in the pan for 1 minute.
Turn the cake (skin side) onto a clean sheet of parchment paper sprinkled with dessicated coconut and leave for 1 minute. Peel off the lining paper.
With the shorter end, roll the cake up gently together with the parchment paper. Leave for about 5 minutes, or until cool, then unroll the cake. (According to some info - This will give the cake a "shape memory" so it will be easier to roll again with filling.)
Spread the honey cream over cake leaving about 1/2-inch border all around. This is to prevent the excess cream oozes out when rolling the cake.
Gently but firmly roll the cake up into a Swiss roll. Trim the ends using a sharp knife.
Refrigerate the roll in an airtight container. Cut into slices just before serving.
I trimmed both the ends and asked my big boy to try. He could tell the difference that this honey swiss roll is so different from the previous swiss rolls I've baked. He loved it and commented the fragrant and honey cream tasted so good.
Spongy cake texture spreaded with honey cream beneath the crisp springy roll skin covered with crisp dessicated coconut. Love the wonderful aroma ... Enjoy our brekkie on a cool rainy Sunday morning.
Happy baking & have a great week ahead !
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