Honey sponge biscuit (18cm | 7.08 inch)

  • 4 large eggs
  • 80 grams (2.8 ounces) granulated sugar
  • 70 grams (2.5 ounces) liquid honey
  • 100 grams (3.5 ounces) vegetable oil
  • pinch of salt
  • 150 grams (5.3 ounces) all-purpose flour
  • 1 teaspoon baking powder


  • 75 milliliters (1/3 cup) heavy cream (35%)
  • 1 tablespoon glucose syrup
  • 30 grams (2 tablespoons) unsalted butter

Cherry layer

  • 150 grams (5.3 ounces) frozen cherries
  • 2 tablespoons granulated sugar
  • 1 tablespoon cornstarch


  • 750 grams (26.5 ounces) cream cheese
  • 280 grams (9.9 ounces) unsalted butter, at room temperature
  • 150 grams (5.3 ounces) powdered sugar

Chocolate drips

  • 100 grams (3.5 ounces) bittersweet chocolate
  • 80 milliliters (1/3 cup) heavy cream


  • 150 grams (5.3 ounces) blueberries for the inner layer and decoration


  • Mixing Bowls

    Essential for mixing ingredients. Stainless steel or glass bowls are preferred for even mixing.

  • Whisk

    Useful for whipping egg whites and mixing other ingredients without clumping.

  • Spatula

    Great for folding ingredients together without deflating them. Opt for a silicone spatula for easy cleaning.

  • Baking Pan (18cm | 7.08 inch)

    The right size ensures even baking. Line with parchment paper for easy removal.

  • Cooling Rack

    Allows your sponge to cool evenly, helping to maintain its shape and texture.

  • Cling Film

    Perfect for wrapping and storing your sponge layers to keep them moist.

  • Pastry Knife

    Makes cutting cake layers easy and precise. A serrated knife works best.


Step 1

1. Whip the egg whites with half of the sugar and a pinch of salt until they form stiff peaks. Make sure your bowl is clean and free of any grease to get the best results.

Step 2

2. In a separate bowl, whip the egg yolks with the remaining sugar until white and fluffy. Pour in the oil and honey, and whip until combined. Ensure your honey is in liquid form to mix well.

Step 3

3. Sift the flour and baking powder together. Gradually add these dry ingredients to the yolk mixture alternately with the egg whites, mixing gently with a spatula from top to bottom. Be gentle to maintain the airiness of the batter.

Step 4

4. Preheat the oven to 338°F (170°C). Pour the batter into a prepared 18cm (7.08 inch) baking pan. Bake for 40-50 minutes or until a dry skewer comes out clean. Avoid opening the oven door too often to prevent temperature fluctuations.

Step 5

5. Cool the sponge cake, remove it from the ring, wrap in cling film, and refrigerate for several hours. Then, cut it into 3 cake layers. Soak each layer with cold milk. Chilling the cake makes it easier to cut into even layers.

Step 6

6. For the caramel, pour the cream, brown sugar, glucose syrup, and unsalted butter into a saucepan. Cook over medium heat until slightly thickened. Cool the caramel but do not refrigerate it before assembly. Stir frequently to avoid burning.

Step 7

7. For the cherry layer, boil the frozen cherries with sugar. Add the cornstarch and cook until the mixture thickens slightly. Let it cool. Stir constantly while adding cornstarch to prevent lumps.

Step 8

8. For the frosting, whip the butter with powdered sugar until creamy. Gradually add the cream cheese in batches, whipping until smooth. Make sure the butter is at room temperature to blend well.

Step 9

9. Heat the cream and pour it over the chopped chocolate. Stir until smooth to create the chocolate drips. Allow the mixture to cool slightly before using it as drips.


When serving this delightful pastry, consider pairing it with a cup of freshly brewed coffee or a glass of sparkling wine 🍷. The rich flavors of the honey sponge biscuit and the creamy frosting complement drinks that have a bold taste. This cake makes a stellar centerpiece for birthday celebrations, bridal showers, and fancy brunches.

Get creative with your presentation: Adorn the top with a sprig of mint, fresh berries, and a dusting of powdered sugar for a professional touch. 🍇 If you're hosting a gathering, you could pre-slice the cake into elegant pieces so each guest is greeted with a slice of this indulgence as soon as they arrive.

Don't forget to store any leftovers (if there are any!) in the fridge to maintain the cake’s freshness. Trust us, this cake tastes even better the next day! 😋


Gluten-Free Version: Swap out the all-purpose flour for a high-quality gluten-free flour blend. Ensure the baking powder you use is also gluten-free. All other ingredients remain the same, bringing you a *gluten-free* delight that tastes just as scrumptious! 🌾❌

Vegan Version: Replace the eggs with a flaxseed or chia seed mixture (1 tablespoon of either seed mixed with 3 tablespoons of water per egg). Use coconut oil instead of butter, and opt for a dairy-free cream cheese and butter substitute for the frosting. For the caramel, use a plant-based butter and coconut milk. 🌱🍰


  • How do I prevent my sponge from sinking in the middle?

    Ensure you're not opening the oven door frequently while baking. Also, make sure to whip the eggs properly to achieve the right volume.

  • Can I use a hand mixer if I don't have a stand mixer?

    Yes, a hand mixer works just fine for this recipe. Just ensure you achieve the right consistency and volume as described in the steps.

  • How do I create the perfect drip with chocolate?

    Let the chocolate mixture cool to a slightly thick consistency before applying so it drips slowly and evenly over the sides of the cake.

  • What's the best way to assemble the layers without them sliding?

    Chill each layer in the fridge before assembly and use a thin layer of frosting between layers to act as glue.

  • Can I make the layers ahead of time?

    Yes, you can make the sponge layers a day ahead. Wrap them tightly in cling film and refrigerate until you’re ready to use them.

  • How can I make the frosting super smooth?

    Ensure your butter and cream cheese are at room temperature and beat them until completely smooth before adding powdered sugar.

Nutrition facts

Honey sponge cake with cherry & caramel
Recipe Yield:1 cake
Calories:450-500 calories per slice
Calories (Min - Max):450 - 500
Total Fat:30g
Saturated Fat:18g
Total Carbohydrate:40g
Total Sugars:25g