Easy Honey Sponge Cake

A great substitute for honey cake! And you don’t need to roll it out! Lush and simple honey sponge cake does not require much time to prepare. It turns out porous and dry, just like classic sponge cakes should be.
cook time: 2h
Hazel Farrow
Easy Honey Sponge Cake

Nutrition Facts (per serving)

316
Calories
4g
Fat
57g
Carbs
7g
Protein

Ingredients (10 portions)

Basic:

Sugar 1 cup
Wheat flour 1.5 cup
Eggs 4 pc
Honey 3 tbsp
Vegetable oil 1 tsp
Baking powder 1 tsp

Recipe instructions

Step 1

Step 1
How to make honey sponge cake? Prepare all the necessary ingredients to make honey sponge cake. Remove the eggs in advance so that they come to room temperature, then the biscuit will be more tender. Also, be sure to wash the eggs to remove dirt and bacteria.

Step 2

Step 2
Separate the whites from the yolks. Place the whites in a bowl, and the yolks will be needed a little later. Turn the mixer on to medium speed and beat the egg whites until foamy. Then increase speed and beat until soft peaks form.

Step 3

Step 3
Continuing, add sugar and beat until it is completely dissolved. This will take approximately 10 minutes.

Step 4

Step 4
While whisking, add honey. You can use absolutely any honey, but its color will make the biscuit lighter or darker. Since honey is a bee product, it can cause an allergic reaction. Therefore, when treating someone with a piece of biscuit, warn about its presence.

Step 5

Step 5
While whisking, add the reserved yolks and beat until smooth and fluffy. Turn off the mixer and remove the whisks; we wonʼt need them anymore.

Step 6

Step 6
Mix flour with baking powder and sift through a fine sieve into a bowl with beaten eggs. This will make the sponge cake fluffy.

Step 7

Step 7
Mix the flour very carefully with a spatula from bottom to top, turning the bowl in a circle, until smooth.

Step 8

Step 8
Cover the bottom of a baking dish with a diameter of 20-22 centimeters with baking paper and grease the sides with vegetable oil. Transfer the dough into the mold and tap 2-3 times on the counter to help distribute the dough. Place the pan with the dough in a hot oven and bake for about 40-45 minutes at 180 degrees.

Step 9

Step 9
Do not open the oven door for the first time for 20 minutes, as the biscuit may settle. Remove the finished biscuit from the oven and place it on a wire rack, turning it upside down. This will prevent the biscuit from compacting under its own weight. The biscuit has quite a lot of sugar, so be careful not to burn the top. If this happens, after cooling, gently rub with a fine grater over the burnt surface until it reaches the desired biscuit state.

Step 10

Step 10
You can eat this biscuit just like that or make a delicious cake. Bon appetit.

Additional rubrics

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