Decadent Honey Sponge Cake Recipes

RECIPES

Steps:

• Step 1:Preheat the oven to 170ºC conv /150ºC fan. Grease and line 2 18cm spring-form round cake tins with baking parchment.Step 2:Using an electric whisk or food mixer beat the butter and honey together until well combined and light. Sift together the flour and bicarbonate of soda before setting aside.Step 3:Crack the eggs into the mixture one at a time, mixing well after each addition and ensuring the sides of the bowl are scrapped down. If the mixture looks like it's going to split add in a spoon of the weighed out flour and mix again.Step 4:Finally sift in the remaining flour and fold gently with a metal spoon until well combined.Step 5:Divide the mixture between the 2 tins and smooth the tops. Place into the center of the preheated oven and bake for approx. 25- 30 minutes or until the sponge springs back when pressed gently in the center. Leave to cool on a rack.Step 6:Once cool pour the crème fraiche into a clean bowl and whisk until you have soft peaks. Gently fold in the honey to taste and set aside. Step 7:Place one half of the sponge onto the desired serving plate and gently spread over the honey crème fraiche, (reserving a spoonful for the top) don't spread right to the edges or it will spill out once you put the top on. Arrange the fresh fruit on top of the cream and gently place the other sponge on top. Decorate the top as desired before serving.

HONEY CAKE WITH HONEY CREAM CHEESE FROSTING

Steps:

• Heat oven to 325 degrees with rack in center. Butter an 8-by-8-by-2-inch baking pan. Lightly dust with flour, tapping out excess. Set aside. In a medium bowl, whisk together the flour, salt, and nutmeg, and set aside. In a small bowl, whisk together the eggs and vanilla, and set aside.
• In bowl of electric mixer fitted with paddle attachment, beat butter on medium-high until light and fluffy, scraping down sides of bowl as necessary, about 3 minutes. Add sugar and honey; beat mixture until light and fluffy, about 3 minutes.
• Add egg mixture a few tablespoons at a time, beating well for 2 to 3 minutes after each addition. Raise speed to high, and beat, scraping down sides of bowl as necessary, until very thick and light in color, 4 to 5 minutes.
• Add flour mixture in 3 batches, beating just to combine after each addition. Pour batter into prepared pan.
• Bake until a wooden skewer inserted in the center comes out clean, 40 to 50 minutes. Transfer to a wire rack for 5 minutes. Turn cake out of pan and place on the wire rack, right side up, to cool completely.
• Transfer cake to serving platter. Using an offset spatula, spread the frosting evenly over the top of the cake.

DECADENT HONEY SPONGE CAKE

Steps:

• Preheat oven to 350 F.
• Combine coffee and baking soda well and set aside.
• Using a mixed on high speed, beat egg whites until soft peaks form.
• Gradually add just 1/2 cup of the sugar,2 Tbsp at a time, beating well after each addition, until well combined and whites are in stiff peaks; set aside.
• Using a clean bowl, beat egg yolks with the remaining 1/2 cup sugar until thick and lemony in color.
• Switch to low speed and mix in honey until well combined.
• Add flour, Amaretto (or liqueur of choice) baking powder, and the coffee mixture on very low speed, mixing just until blended, scraping down sides as needed.
• Raise the speed to medium, then beat well for 2 minutes (set a timer), scraping down bowl as needed.
• Using a spatula, fold in the egg whites gently, just to blend- do not overmix.
• Fold in raisins and nuts gently.
• Pour into a 10 inch tube pan with removable bottom (or an angel food cake pan).
• Bake 1 hour and 10 minutes, or until top is springy and golden, and the cracks appear dry, not wet (cracks are normal).
• Have ready a bottle or funnel set upside down on the counter.
• Invert the cake onto the bottle and let cool completely in the pan.
• Once cooled, use a knife or spatula to loosen edges, then remvoe cake from pan.
• Dust with powdered sugar before serving.