Spiced Jelly Roll Cake With Honey Buttercream Filling – a delicious recipe with eggs, granulated sugar, cornstarch, flour, pumpkin pie spice, ground cinnamon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F. Lightly grease and line base and sides of a 10x13 inch jelly roll pan with parchment paper.
2
Whip egg whites to firm peaks. Add sugar, 1 tbsp at a time, beating constantly, until mixture is thick and glossy. Beat in egg yolks until just combined. Sift together cornstarch, flour, spices and baking powder then fold into egg mixture along with 1 tbsp honey. Transfer to prepared pan and bake for 20 mins, until firm when lightly pressed with a fingertip.
3
Turn out onto a tea towel lightly dusted with sugar. Discard parchment paper and trim edges. Roll up immediately in the tea towel, starting from short edge. Set aside to cool.
4
Meanwhile, beat butter until pale and creamy. Add remaining honey and beat until combined. Add 2 tbsp water and continue beating until mixture is smooth and creamy. Unroll cake and spread filling over top. Roll up again and cut into slices to serve.
561
kcal
Calories
29
g
Fat
65
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 None eggs, separated, 1/2 cup granulated sugar, plus extra to dust, 2/3 cup cornstarch, 2 tbsp all-purpose flour, and more.
Yes, Spiced Jelly Roll Cake With Honey Buttercream Filling falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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