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Honey Ginger Swiss Roll

Honey Ginger Swiss roll sitting on a wooden board

We call them Swiss rolls, but I know there are some that might call them a jelly rolls or roulade. Roulade sounds posh, doesn’t it? Call yours whatever you want, when you serve it to your guests. I like the name Honey Ginger Swiss Roll. hehee

I haven’t made gingerbread this year yet, and I thought we’d have a change.  I have a craving for that yummy ginger honey flavour, and was thinking back to a honey swiss roll my Nan used to make.   Not having any of her recipes “sigh” I decided to make my own, and thinking about how to evoke those delicious flavours.

Classes if you are local (Melbourne) or Zooms from anywhere 🙂

Given my training, I know how I’d need to put this recipe together—warming the honey on the stove, then making a sponge base, then adding the warm honey to it.  I was going to do it how I usually would, but after thinking about the method for a bit, I decided to test this NEW method I’ve dreamed up. Ta-da, it works. 

Honey Ginger Swiss roll sitting on a wooden board

Honey Ginger Swiss Roll

5 from 5 votes

5 stars tells us you love the recipe

This honey ginger swiss roll is so delicious. Soft and moist, and ticks all the boxes for flavour.
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Difficulty Medium
Course Cake
Cuisine Swiss
Servings 10
Method Thermomix


  • Thermomix


For the Swiss roll sponge:

  • 120 g plain flour (all purpose)
  • ½ teaspoon Baking powder
  • ¼ teaspoon mixed spice
  • ½ teaspoon ginger powder
  • 100 g honey
  • ¼ teaspoon bicarbonate of soda
  • 100 g caster sugar
  • 4 large eggs

For the filling:

  • 40 g unsalted butter cut into cubes
  • 40 g Phillidephia cream cheese cut into cubes
  • 40 g icing sugar
  • 5 g vanilla The good stuff
  • 150 g Thickened cream whipping cream


For the Swiss roll sponge:

  • Read the whole recipe and tips first. This recipe is not difficult, but I've written it in a way that takes into account cooling of the syrup etc. So don't cut corners just follow the steps. 😉
  • Preheat the oven to 170ºC fan. Line the base of the 22 x 32cm (8 x 12in) Swiss roll tin with greaseproof paper. I used a USA pan called a quarter sheet pan. If you’re not using a USA pan, also brush the base and sides of the tin with melted butter and dust with flour before lining. You don’t want this to stick.
  • Spread out a piece of Baking paper (slightly larger than the tin in size) on a work surface and sprinkle evenly with caster sugar (this stops the roll from sticking to the paper).
  • Weigh the flour, baking powder, mixed spice and ginger into the TM bowl and with the MC in place mix for 3 seconds/ speed 5 remove from the bowl setting aside for later.
  • Weigh the honey into the TM bowl and set for 5 minutes/Varoma/speed 2 once the time is up, add the Butterfly into the TM bowl then add the bicarb. Set for 2 mins/speed 2.5. Allow the mix to cool to at least 80°c or below.
  • Weigh in the caster sugar first then the eggs and set for 8 minutes/ 70°C/speed 3.5. Check to see if the eggs are at ribbon stage. If not, add another 2 minutes/speed 3.5 no heat necessary this time, we're looking for being able to hold a figure 8 on the surface of our mix with the batter.
    How to check for Ribbon Stage
  • Now turn your TM to reverse speed plus 1.5 and rain in the flour mix through the hole in the lid. Once the flour mix is all in remove the lid. Check to see if you need to scrape and repeat for 5 seconds/reverse speed 1.5. (check that butterfly hasn’t caught some flour on top)
    Image of how to rain in flour
  • Pour the mixture gently into the prepared Swiss roll tin and level out with an off-set spatula. Bake in the oven for 12–15 minutes, or until the centre of the cake is slightly springy.
  • Once the sponge is removed from the oven, lift it out of the tin and lay the top of the sponge on the sugar-coated baking paper. Then cover the top with a clean slightly damp cloth and allow it to cool until cool enough to handle.
  • After leaving it for 5 minutes to cool, roll in the paper and leave to cool completely.
  • When the cake is cool, leaving around a 1 1/2 cm gap at the long edges, spread a thin layer of whipped cream. Not too thick or the cream will ooze out the end. If you use my recipe below for the filling it's just the right amount.
  • With the longest side facing you, roll up the Swiss roll away from you, then transfer to a plate to serve. Sprinkle with caster sugar or dust with icing sugar to finish.

For the filling:

  • Add all the ingredients to the TM bowl except for the cream. Set for 1 minute/speed 2.5
  • Scrape and lift and repeat for 10 seconds/speed 2.5
  • Weigh in the cream and set for 30 seconds/speed 3.5
  • Scrape and lift and repeat for 10 seconds/speed 3.5
  • Gently unroll your honey roll and place the cream in the centre. Spread with a step pallet knife and roll back up. Serve chilled.


This recipe really isn’t difficult. I’ve written the steps so they include times for the syrup to cool before adding eggs etc.  Keep to the times and speeds and you’ll be fine. 

Let me know what you think. I’m loving this new recipe, another memory of my Nan. She was such a brilliant cook.


  1. Your cake looked so nice but I am from aust and after reading the recipe I found it hard to understand. Do not know what butterfly is either. Maybe your kitchen aids are different but wld have loved the recipe being mad on a regular mix master.

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