Honey Cake Roll with Condensed Milk Frosting

This cake roll recipe is an oldie! It had been in our family for over a decade. It’s fluffy, moist and literally melts in your mouth. The cake roll has the most common ingredients and the condensed milk frosting is so simple to make. Whenever I feel like eating cake, I quickly whip up this version, frost and enjoy couple hours later.

My family are huge honey fans. We love honey desserts and would choose them anytime over other flavors. For a little fun twist, thinly slice fresh kiwi and/or strawberries and single-layer over the frosting.

Ingredients
Cake Roll Ingredients:

• 4 eggs - room temp
• 1/2 cup granulated sugar
• 3 tablespoons honey
• 1/4 teaspoon baking soda
• 3/4 cup all-purpose flour

Sweetened Condensed Milk Frosting and Decorating:

• 8 oz cream cheese - softened
• 1/4 cup sweetened condensed milk - refrigerated
• 4 oz cool whip - frozen, do not thaw
• 1/4 teaspoon vanilla extract
• 40 hazelnuts, toasted* - optional
• 2 teaspoons powdered sugar, for dusting - optional

Sour Cream Frosting (another option for frosting):

• 1 cup sour cream
• 4 oz cool whip - frozen
• 1/4 cup granulated sugar
• 1/4 teaspoon vanilla extract

Instructions
How to Make Honey Cake Roll:

1. Preheat the oven to a 350°F. Line a large baking sheet (11×17) with parchment paper and set aside. 
2. In a small bowl, microwave 3 tbsp honey for 40-60 seconds until it starts bubbling and rising. As soon as you take the honey out of microwave, stir in 1/4 tsp baking soda until mixture is fluffy (it will rise). Set aside to cool and stir occasionally while you prepare the next step. 
3. In a large bowl, using a mixer, beat 4 large eggs and 1/2 cup granulated sugar on high for 8-10 minutes until eggs are light in color and fluffy. Add the honey mixture and beat on low for 30 seconds. 
4. For full instructions : www.olgainthekitchen.com

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