Best 2 Honey Sponge Cake Recipes

Indulge in the delectable world of honey sponge cake, a culinary masterpiece that tantalizes taste buds with its ethereal texture, golden-brown crust, and irresistible honey flavor. Discover the secrets behind creating this timeless classic, from selecting the finest ingredients to mastering the art of baking a perfect sponge cake. Explore variations that add a unique twist to this beloved recipe, incorporating different types of honey and experimenting with delightful fillings and toppings. Let your imagination soar as you embark on a journey to create a honey sponge cake that will leave your loved ones craving more.

Let's cook with our recipes!

DECADENT HONEY SPONGE CAKE

Decadent Honey Sponge Cake image

Another honey cake - this time with a little liqueur and fruit & nuts. Adapted from an old holiday issue of Good Housekeeping. You will need a 10 inch tube pan or angel food cake pan for this recipe. You can try using a flavored coffee, such as Amaretto coffee in this.

Provided by HeatherFeather

Categories Dessert

Time 1h30m

Yield 16 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup strong black brewed coffee
1 teaspoon baking soda
7 large eggs, separated
1 cup granulated sugar (divided)
1 cup honey
3 cups cake flour
2 tablespoons Amaretto (or any nut flavored liqueur) or 2 tablespoons any orange flavored liqueur
1 teaspoon baking powder
1/2 cup golden raisin
1/2 cup chopped walnuts
1/4 cup powdered sugar, garnish

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.

HONEY SPONGE CAKE

Honey Sponge Cake image

This is one of the recipes I adopted. I'll submit any necessary modifications to the recipe when I prepare it.

Provided by Dreamgoddess

Categories Dessert

Time 40m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

6 eggs, separated, room temp
1 cup granulated sugar
1 teaspoon almond extract
1 tablespoon honey
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon baking soda
4 tablespoons skim milk
2 tablespoons melted butter, cooled

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.

Tips:

Use room temperature ingredients: This will help the batter emulsify properly and create a smooth, even cake.
Don't overbeat the batter: Overbeating can make the cake tough and dense. Mix just until the ingredients are combined.
Bake the cake in a preheated oven: This will help the cake rise evenly and prevent it from sinking in the middle.
Don't open the oven door during baking: This can cause the cake to fall.
Let the cake cool completely before frosting: This will help the frosting set properly and prevent it from melting.

Conclusion:

Honey sponge cake is a delicious and versatile cake that can be enjoyed on its own or dressed up with frosting, fruit, or other toppings. With its light and fluffy texture and delicate honey flavor, it's a perfect choice for any occasion.