Sponge Biscuit

  • 3 large eggs (3 large eggs)
  • 50 grams (1/4 cup) granulated sugar
  • 120 grams (1/4 cup) honey
  • 1 teaspoon baking soda (1 teaspoon baking soda)
  • 30 grams (2 tablespoons) vegetable oil
  • 170 grams (1 1/3 cups) all-purpose flour
  • A pinch of salt (a pinch)

The Cream

  • 300 grams (1 1/4 cups) sour cream
  • 150 grams (3/4 cup) cream cheese
  • 10 grams (1 tablespoon) vanilla sugar
  • 70 grams (1/2 cup) powdered sugar
  • 75 grams (3/4 cup) walnuts


  • Electric Mixer

    A mixer will save you time and make your mixture smoother and more voluminous. Trust us, it’s worth it!

  • Spatula

    Use a silicone spatula for easy folding and mixing. It’s gentle on your batter and helps maintain volume.

  • Baking Sheet

    A good quality, non-stick baking sheet is essential. Line it with parchment paper greased with vegetable oil for easy release.

  • Blender

    Perfect for grinding the crumbs finely. If you don’t have a blender, a food processor works too!


Step 1

Mix the sugar, salt, and eggs together in a large bowl, beating until the mixture is light and fluffy. Using room temperature eggs can help achieve better volume.

Step 2

In a separate bowl, sift together the flour and baking soda.

Step 3

Pour the honey and vegetable oil into the egg mixture and mix until well combined. Warming the honey slightly will make it easier to mix.

Step 4

Carefully fold in the flour mixture using a spatula to maintain the volume of the batter.

Step 5

Preheat your oven to 356°F (180°C). Grease a sheet of parchment paper with vegetable oil and spread the dough evenly on it.

Step 6

Bake for 15 minutes or until a toothpick inserted in the center comes out clean. Do not overbake to keep the sponge soft.

Step 7

While the sponge is baking, roast the walnuts in a dry pan until they are fragrant and then chop them into small pieces.

Step 8

Once the sponge biscuit is done, cover it with a sheet of parchment paper, turn it over onto a clean surface, and carefully peel off the parchment paper it was baked on. Let it cool.

Step 9

Trim any uneven edges from the sponge biscuit and grind them into crumbs using a blender. These crumbs will be used as a topping.

Step 10

For the cream, mix the cream cheese, sour cream, powdered sugar, and vanilla sugar in a bowl. Beat with a mixer until smooth and homogeneous. Chilling the mixing bowl can help the cream whip more easily.

Step 11

Spread 2/3 of the cream evenly over the cooled sponge biscuit, sprinkle with the chopped walnuts, and roll it up gently.

Step 12

Cover the roll with the remaining cream and sprinkle with the biscuit crumbs.

Step 13

Place the roll in the refrigerator for at least 4 hours to set. Overnight refrigeration will enhance the flavors.


🎉 **Celebrate in Style:** This Pastry Roll is perfect for a festive celebration. 🥳 Set it out on a beautiful cake stand and sprinkle some powdered sugar on top for an elegant touch. You can also add a few fresh berries around the base to create a visual treat that’s totally Insta-worthy! 📸

☕ **Tea Time Delight:** Serve a slice with your favorite cup of tea or coffee. The creamy and nutty flavors complement hot drinks superbly, making it the ultimate cozy afternoon indulgence. 🍵

🍽️ **Dinner Party Hit:** Need a crowd-pleaser dessert for your next dinner party? Look no further! This roll can be prepped ahead and chilled until you’re ready to serve. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream to leave your guests begging for the recipe! 😍


🌾 **Gluten-Free Delight:** Substitute the regular flour with a gluten-free all-purpose flour blend. Ensure it contains xanthan gum to mimic the texture of gluten, resulting in a sponge that’s just as fluffy and light. 🥳

🌱 **Vegan Magic:** Replace the eggs with a flaxseed egg (1 tbsp ground flaxseed + 2.5 tbsp water per egg), and use a dairy-free cream cheese and sour cream alternative. Opt for maple syrup instead of honey to make this roll completely vegan. 🌿


  • Why did my sponge biscuit deflate after baking?

    Beating the eggs until they are light and fluffy and gently folding in the flour are key steps. Avoid overmixing to keep the sponge airy.

  • Can I make this recipe without a mixer?

    Yes, but it will require more elbow grease! Use a whisk to beat the eggs and sugar until very light and fluffy to incorporate enough air into the batter.

  • How can I prevent the roll from cracking?

    Roll the sponge while it’s still warm from the oven using parchment paper. Allowing it to cool in the rolled shape helps prevent cracking.

  • What’s the best way to store this pastry roll?

    Place it in an airtight container and keep it in the refrigerator. It will stay fresh for up to 3 days.

  • Can I make the cream ahead of time?

    Absolutely! You can make the cream up to a day in advance and store it in the fridge. Just give it a quick stir before spreading it on the biscuit.

  • How can I enhance the flavor of the cream?

    Try adding a dash of lemon zest or a hint of almond extract to give your cream a unique twist.

Nutrition facts

Honey swiss roll
Recipe Yield:1 roll
Calories:2700-3000 kcal
Calories (Min - Max):2700 - 3000
Total Fat:150g
Saturated Fat:45g
Total Carbohydrate:330g
Total Sugars:170g