Savory rolls are the unsung heroes of party tables and family dinners. While sweet cake rolls and dessert logs often steal the spotlight, there’s something incredibly satisfying about a soft, tender roll wrapped around a creamy, flavorful filling. This Ham, Cream Cheese, and Herb Log is exactly that kind of dish: light yet rich, simple yet impressive, and endlessly versatile.
Imagine a warm, airy sponge baked in a thin sheet, then spread with a tangy cream cheese filling speckled with herbs and finely diced ham. The whole thing is rolled up into a neat log, chilled until firm, and sliced into beautiful spiraled rounds. Each slice offers a bite of soft sponge, creamy filling, and savory ham with fresh herbal notes.
This is the kind of recipe that feels special but uses humble ingredients you probably already have—eggs, flour, cream cheese, a bit of ham, and a handful of herbs. You can serve it as an appetizer, a brunch centerpiece, a light lunch with salad, or a snack plate for guests. It’s easy to transport, easy to slice, and easy to love.
Core Ingredients for Making the Recipe
To prepare this Ham, Cream Cheese, and Herb Log, you’ll build two basic components: a light savory sponge and a creamy filling. The ingredient list is short, but each plays an important role in texture and flavor.
For the Sponge Roll
- 4 eggs
The eggs create structure and lift. They are the backbone of the sponge, giving it a soft, flexible texture that can be rolled without cracking. - 100 g all-purpose flour
Just enough flour to bind the eggs into a tender sheet. Too much flour would make the roll dense; too little and it would fall apart. - 1 teaspoon baking powder
Provides a gentle boost of leavening, helping the sponge rise evenly and stay soft. - 1 pinch of salt
Enhances flavor and prevents the sponge from tasting flat. Even in a simple batter, salt makes a big difference. - 1–2 tablespoons milk (optional but helpful)
A touch of milk keeps the sponge moist and easier to roll, especially if you’re new to making roulades. - 1 tablespoon melted butter or neutral oil (optional)
A small amount of fat adds tenderness and flavor without making the roll greasy.
For the Ham and Cream Cheese Filling
- 100 g plain cream cheese, softened
This is the creamy base. It needs to be at room temperature so it spreads easily and blends well with the other ingredients. - 80–100 g cooked ham, finely diced
Use good-quality cooked or smoked ham. Cutting it into small cubes or fine shreds ensures you get a little bit of ham in every bite. - 2–3 tablespoons chopped fresh herbs
- Parsley, chives, dill, or a combination
These brighten the filling and balance the richness of the cream cheese and ham.
- Parsley, chives, dill, or a combination
- 1–2 tablespoons sour cream, yogurt, or milk (optional)
Used to loosen the cream cheese slightly so it spreads in a thin, even layer. - Salt and freshly ground black pepper, to taste
The ham may already be salty, so add salt slowly and taste as you go. Pepper adds a gentle warmth. - 1 small clove garlic, very finely minced or ¼ teaspoon garlic powder (optional)
For a subtle garlicky note that melts into the creaminess of the filling. - ½ teaspoon lemon juice or a pinch of lemon zest (optional)
A tiny touch of acid brightens the filling and keeps it from feeling too heavy.
For Finishing and Garnish
- Extra chopped herbs
- A sprinkle of finely chopped nuts (like walnuts or pistachios) or seeds (like sesame)
- Thin strips of ham or a few extra cubes on top of the slices
- Freshly cracked pepper
None of these are mandatory, but they make the finished slices look as beautiful as they taste.
Step-by-Step
This recipe is easier than it might look at first glance. If you’ve never made a rolled sponge before, don’t worry—the steps are straightforward, and the batter is quite forgiving.
Step 1: Prepare the Pan and Preheat the Oven
- Preheat the oven to 350°F (175°C).
- Line a rectangular baking tray (around 10×15 inches / 25×38 cm) with parchment paper.
- Lightly grease the parchment with a thin layer of butter or oil.
- Greasing prevents sticking and makes rolling much easier later.
Having everything ready before you start mixing the batter is key; once the sponge batter is whipped, you’ll want to get it into the oven quickly to preserve its volume.
Step 2: Make the Savory Sponge Batter
- Separate the eggs
- Carefully separate the 4 eggs, placing the yolks in one bowl and the whites in another, perfectly clean bowl.
- Any bit of yolk in the whites can prevent them from whipping properly, so take your time here.
- Beat the egg whites
- Using an electric mixer, whip the egg whites with a pinch of salt until they become foamy.
- Continue beating until soft peaks form—when you lift the beaters, the peaks should hold their shape but curl at the tips.
- Set the beaten whites aside for a moment.
- Beat the yolks with seasoning
- In the bowl with the egg yolks, add a small pinch of salt and, if desired, 1 tablespoon of melted butter or oil.
- Beat the yolks until they become pale and slightly thickened. This helps incorporate air and improves the sponge texture.
- Combine dry ingredients
- In a separate bowl, whisk together the 100 g flour and 1 teaspoon baking powder.
- Sifting or whisking helps prevent lumps and ensures even distribution of the baking powder.
- Add flour to yolks
- Gently add the flour mixture to the yolk mixture in two additions, mixing on low speed or with a spatula until just combined.
- If the batter looks very stiff, add 1–2 tablespoons of milk to loosen it slightly.
- Fold in the egg whites
- Add one-third of the beaten egg whites to the yolk-flour batter and mix gently to lighten it.
- Then add the remaining egg whites in 2–3 additions, folding carefully with a spatula.
- Use broad, sweeping motions from bottom to top, rotating the bowl, to keep as much air as possible.
The finished batter should be light, airy, and smooth, without streaks of egg white.
Step 3: Bake the Sponge
- Pour and spread
- Pour the batter onto the prepared baking tray.
- Use an offset spatula or back of a spoon to spread it evenly into the corners, making sure the thickness is uniform.
- Bake
- Place the tray in the preheated oven. Bake for 10–14 minutes, or until:
- The sponge is light golden at the edges.
- The top springs back when gently pressed with a fingertip.
- A toothpick inserted in the center comes out clean.
- Place the tray in the preheated oven. Bake for 10–14 minutes, or until:
- Prepare a rolling surface
- While the sponge bakes, lay a clean kitchen towel on your work surface and place a sheet of parchment paper on top.
- Lightly dust the parchment with a bit of flour or very finely grated cheese if you want extra flavor.
- Turn out the sponge
- As soon as the sponge is done, remove the tray from the oven.
- Run a knife along the edges to loosen any stuck areas.
- Carefully invert the hot sponge onto the prepared parchment-covered towel.
- Peel off the original baking parchment from the bottom of the sponge.
- Roll the sponge while warm
- Starting from one of the short sides, gently roll the warm sponge up with the parchment and towel inside, forming a log shape.
- Don’t roll it too tightly; just enough to create the shape and teach the cake where to bend.
- Let it cool completely in this rolled-up position.
Rolling the sponge while still warm is the secret to avoiding cracks later. As it cools in the rolled shape, it “learns” the curve and can be filled and re-rolled without breaking.
Step 4: Prepare the Ham and Herb Cream Cheese Filling
While the sponge cools, you can mix the filling.
- Soften the cream cheese
- Place 100 g plain cream cheese in a bowl and let it sit at room temperature if it’s very cold.
- Beat it briefly with a spoon or hand mixer until smooth and creamy.
- Add seasoning and herbs
- Stir in a small pinch of salt, freshly ground black pepper, and the finely minced garlic or garlic powder if using.
- Add the chopped fresh herbs (parsley, chives, dill, or a mix).
- Loosen the texture (if needed)
- If the cream cheese is too thick to spread easily, add 1–2 tablespoons sour cream, yogurt, or milk, mixing until the texture is soft but not runny.
- You want a spread that will glide easily over the sponge without tearing it.
- Fold in the ham
- Add the finely diced ham and fold it gently through the cream cheese mixture.
- Taste and adjust seasoning: you might want a touch more pepper or a drop of lemon juice to brighten the flavor.
The filling should be savory, creamy, and speckled with green herbs and tiny cubes of ham.
Step 5: Fill and Roll the Log
- Unroll the cooled sponge
- Once the sponge is completely cool, carefully unroll it.
- It may not lie perfectly flat and may have a slight curve, but that’s fine.
- Spread the filling
- Using a spatula, spread the ham and herb cream cheese evenly over the entire surface of the sponge, leaving a small border (about 1 cm) along the edge where the roll will end.
- This border prevents filling from squishing out when you roll it up.
- Roll the cake again
- Starting at the same edge you rolled from before, gently roll the sponge back into a log, this time without the towel but with the filling inside.
- Use the parchment to guide the roll, tightening gently as you go, but not so tight that the filling squeezes out.
- Wrap and chill
- Once rolled, wrap the log snugly in parchment or plastic wrap.
- Refrigerate for at least 1–2 hours, or until the filling is firm and the log holds its shape.
- Chilling also makes it easier to slice cleanly.
Step 6: Slice and Serve
- Unwrap the log
- Place it on a cutting board. Trim a thin slice from each end to reveal a clean, neat spiral.
- Slice
- Using a sharp knife, cut the log into slices about 1.5–2 cm thick.
- Wipe the blade between cuts for the cleanest slices.
- Arrange
- Lay the slices flat on a serving plate or stand them slightly upright in a circle.
- Garnish
- Sprinkle the tops with extra chopped herbs or a few tiny ham cubes.
- Add a crack of black pepper or a few crushed nuts if you like.
Serve slightly chilled or at cool room temperature. Each slice is a complete little snack—soft, creamy, and full of flavor.
Flavor Variations and Creative Twists
One of the joys of this recipe is how adaptable it is. Once you understand the basic structure—savory sponge plus creamy filling—you can create countless variations.
1. Cheese-Lovers’ Ham Log
For a richer, cheesier version:
- Add 30–40 g grated hard cheese (like Parmesan or Gruyère) to the sponge batter before baking.
- Stir an extra 50 g shredded cheese into the cream cheese filling.
- Sprinkle a little cheese on top of the log before slicing for a golden edge.
This version is perfect for cheese boards or when you want something extra indulgent.
2. Mediterranean Herb Log
Give the log a sunny Mediterranean personality:
- Use fresh basil, oregano, and parsley in the filling.
- Add a few chopped sun-dried tomatoes and black olives along with the ham.
- Swap the lemon juice for a dash of balsamic vinegar.
The flavors become brighter and more aromatic—wonderful with a crisp salad.
3. Smoked Ham and Mustard Twist
For those who love a bit of tang and smokiness:
- Use smoked ham for deeper flavor.
- Stir 1 teaspoon Dijon or whole-grain mustard into the cream cheese filling.
- Optionally, add a tiny pinch of smoked paprika.
This version pairs beautifully with pickles or a tangy coleslaw.
4. Herb-Only Vegetarian Roll
If you’d like a meat-free version, simply omit the ham and let the herbs shine:
- Double the quantity of herbs.
- Add finely chopped roasted red peppers or sautéed mushrooms for texture.
- Season generously with pepper and a little extra lemon zest.
You’ll get a fragrant, light roll that’s perfect for vegetarians.
5. Spicy Ham Log
For a bit of heat:
- Add a pinch of chili flakes or finely chopped fresh chili to the filling.
- Use a spicy cured ham or add a little chopped chorizo.
- Finish with a light dusting of smoked paprika on the slices.
This is a great choice if you’re serving the log as part of a party snack spread.
How to Serve
Ham, Cream Cheese, and Herb Log is incredibly versatile. Here are some serving ideas to match different occasions:
- As an appetizer:
Arrange the slices on a platter with toothpicks for easy picking. Add a few olives, cherry tomatoes, and cornichons around the edges for color and variety. - For brunch:
Serve alongside scrambled eggs, a green salad, and fresh bread. The creamy slices are a lovely contrast to crisp vegetables and simple egg dishes. - As a light lunch:
Pair with a bowl of soup or a fresh mixed salad. Two or three slices are enough to make a satisfying meal without feeling heavy. - For picnics or lunchboxes:
Wrap slices in parchment and pack them with crunchy veggies and fruit. Because the roll is compact, it travels very well. - On a festive buffet table:
Place the log on a board, slice two-thirds of it, and leave the rest intact so people can see the spiral. Surround with nuts, grapes, and crackers for a beautiful presentation.
Tips & Helpful Notes
Choose Good Ham
Because the ingredient list is short, the quality of the ham matters. Choose a cooked or smoked ham you enjoy eating on its own—mildly flavored, not overly salty, and without strong artificial smoke.
Don’t Overbake the Sponge
Keep a close eye during the last minutes of baking. A dry sponge is more likely to crack when rolled and won’t feel as pleasant to eat. As soon as the surface springs back to a light touch, it’s done.
Roll While Warm
This step is crucial. Rolling the cake while still warm (with the towel and parchment) trains it to bend. If you wait until it’s cold, it will resist rolling and may crack.
Spread the Filling Evenly
A thin, even layer ensures that every slice has the right balance of sponge and filling. If you pile too much cream cheese in one area, it will squeeze out when you roll the log.
Chill Before Slicing
Time in the refrigerator firms up the cream cheese and sets the shape, giving you neat spiraled rounds. If you try to slice immediately, the filling may smear and the slices may deform.
Final Thoughts
This Ham, Cream Cheese, and Herb Log is a wonderful example of how a few simple ingredients can become something special with just a bit of care and creativity. A handful of eggs, some flour, a little cream cheese, and a few slices of ham—none of it sounds extravagant on its own, yet together they create a dish that looks impressive, slices beautifully, and fits into so many moments of everyday life.
It’s a recipe you can rely on when you need something make-ahead friendly: you can prepare the log the day before, chill it overnight, and slice it just before serving. It’s flexible enough to adapt to different tastes and ingredients you have on hand, and simple enough that once you’ve made it once, you’ll probably be able to assemble it almost from memory.
Whether you serve it at a family brunch, bring it along to a potluck, or keep it in the fridge for quick snacks and lunches, this savory log brings together creaminess, subtle richness, and fresh herbal brightness in every bite. It’s proof—just like those Apple Pie Bars—that comforting, crowd-pleasing food doesn’t have to be complicated.
FAQ
Can I make the log a day ahead?
Yes. In fact, this recipe is ideal for making ahead. Prepare the sponge, fill it, roll it up, and wrap tightly in plastic. Refrigerate overnight. The next day, simply slice and serve. The flavors often meld even more nicely after resting.
Can I freeze the Ham, Cream Cheese, and Herb Log?
You can, although the texture of the cream cheese may change slightly once thawed. To freeze:
- Wrap the entire log tightly in plastic wrap and then in foil.
- Freeze for up to 1 month.
- Thaw overnight in the refrigerator before slicing.
If you know you’ll be freezing, keep the filling slightly thicker (use less milk or sour cream) so it holds its texture better after thawing.
Can I use low-fat cream cheese?
Yes, but the filling may be a bit less rich and slightly looser. If using low-fat cream cheese, start with less added liquid (milk, yogurt, or sour cream) so the filling is still thick enough to spread without running.
What herbs work best?
Parsley, chives, and dill are classic choices. Tarragon or basil can also be lovely, but use them sparingly, as they have stronger flavors. You can also mix dried herbs into the filling if fresh are not available—use about half the amount of dried herbs compared to fresh.
Can I make the sponge with whole-wheat flour?
You can replace up to one-third of the flour with whole-wheat flour, but the sponge may be slightly denser. For the lightest texture, staying with all-purpose flour or a finely milled white flour gives the best result.
What if my sponge cracks when I roll it?
Small cracks are not a disaster; once filled, rolled, and sliced, they’re often hardly visible. To minimize cracking:
- Don’t overbake.
- Roll while warm.
- Use a gentle but firm motion when rolling, without forcing it.
If a big crack appears, you can still wrap the log tightly in plastic and chill it; the filling helps bind it together, and slices will usually hold.
Enjoy creating—and sharing—your Ham, Cream Cheese, and Herb Log!Réflexion en cours
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