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 SPONGE CAKE

Steps:

• In bowl, sift flour, baking powder and salt; set aside.
• In another bowl, beat egg whites until stiff.
• With electric mixer, beat egg yolks; gradually blend in sugar and almond powder.
• Cream mixture until smooth, about 5 minutes.
• Add honey (and almond extract).
• Mix together milk, baking soda and cooled melted butter; add to egg yolk mixture.
• Gradually add sifted flour mixture.
• When batter is thoroughly blended, quickly but gently fold in egg whites.
• Steaming: Before mixing, bring water in steamer to boil.
• Grease bottom only of 9" round flat-bottom, high-sided bowl (or tube pan, bundt pan or cupcake tins).
• Pour batter into bowl.
• Steam for 1 hour.
• Best served steaming hot, cake can always be resteamed without suffering.

DEVONSHIRE HONEY CAKE

Steps:

• Preheat the oven to fan 140C/ conventional 160C/gas 3. Butter and line a 20cm round loosebottomed cake tin. Cut the butter into pieces and drop into a medium pan with the honey and sugar. Melt slowly over a low heat. When the mixture looks quite liquid, increase the heat under the pan and boil for about one minute. Leave to cool for 15-20 minutes, to prevent the eggs cooking when they are mixed in.
• Beat the eggs into the melted honey mixture using a wooden spoon. Sift the flour into a large bowl and pour in the egg and honey mixture, beating until you have a smooth, quite runny batter.
• Pour the mixture into the tin and bake for 50 minutes-1 hour until the cake is well-risen, golden brown and springs back when pressed. A skewer pushed into the centre of the cake should come out clean.
• Turn the cake out on a wire rack. Warm 2 tbsp honey in a small pan and brush over the top of the cake to give a sticky glaze, then leave to cool. Keeps for 4-5 days wrapped, in an airtight tin.

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.