Almond Honey Sponge Roll (Print Version)
# Ingredients:
→ For the sponge layer
01 -
140g plain flour, sifted
02 -
4 whole eggs
03 -
1 small packet of vanilla sugar
04 -
140g granulated sugar
→ For the creamy filling
05 -
1 1/2 packets of instant Paradiescreme mix
06 -
600ml chilled whipping cream
→ For the almond topping
07 -
2 tbsp honey
08 -
70g slivered almonds
09 -
80g caster sugar
10 -
40g unsalted butter
# Instructions:
01 -
Set your oven to 200°C (both top and bottom heat) and let it preheat while you prepare the batter. Attach the whisk to your mixer, toss in the eggs, sugar, and vanilla sugar, then beat it all at 40°C on speed 4 for about 15 minutes until it looks airy. Gently sift in the flour and mix briefly for 5 seconds on speed 3. Detach the whisk, scrape down any batter stuck to the sides, and fold together until smooth. Spread the mixture across a parchment-lined tray, smoothing it out evenly. Place it in the lower oven rack and bake for 8-10 minutes until golden.
02 -
Check if the sponge is done by poking it with a toothpick or gently pressing the surface. Flip the sponge onto a fresh sheet of parchment paper while it's still warm. To make peeling off easier, lightly dampen the paper with a wet cloth. Carefully peel off the initial sheet while rolling the sponge up with the new paper. Cover with a dry cloth to keep it soft while it cools completely.
03 -
In a saucepan over low heat, melt together the honey, butter, and sugar. Once it's bubbling, toss in the sliced almonds and keep stirring until they turn a lovely golden color. Spread everything evenly on a tray and let it cool until it's set.
04 -
In a clean bowl, pour in the chilled cream along with the Paradiescreme powder. Whip it together on speed 4 for about 1.5 minutes, or stop when it holds stiff peaks. If needed, adjust the whipping time for cream that's warmer or colder.
05 -
Carefully unroll the sponge layer once it's cool. Spread most of the whipped Paradiescreme evenly across the sponge's surface, keeping a bit aside for decoration. Roll it back up tightly, then trim the messy edges. Smooth the leftover cream over the outside of the roll. Break up the almond topping and press the pieces gently onto the roll's surface. Chill until you're ready to serve.
# Notes:
01 -
Dampening baking paper helps you peel it off the sponge without tearing.
02 -
For the best cream texture, ensure it stays cold before whipping.