SPONGE HONEY CAKE

Ingredients

Cake Layers

3 large eggs

90 grams (3.15 ounces) granulated sugar

100 grams (3.55 ounces) honey

1 teaspoon baking soda

A pinch of salt

150 grams (5.30 ounces) all-purpose flour

Custard

500 grams (17.65 ounces) sour cream (of high fat content)

50 grams (1.75 ounces) powdered sugar

Soaking

8 tablespoons (½ cup) water

1 teaspoon honey

Instructions

Step 1

1. Let's start with our cake layers. TIP: Always use fresh ingredients for better results.

Step 2

2. Preheat your oven to 170°C (338°F).

Step 3

3. In a large bowl, whip the eggs with a pinch of salt and the granulated sugar until the mixture is white and fluffy. TIP: Use a hand mixer for quicker results.

Step 4

4. In a small saucepan, heat the honey with the baking soda over high heat. The mixture will foam, increase in volume, and turn white. Continue boiling it until it reaches a caramel color.

Step 5

5. Gradually add the hot honey mixture to the egg mixture, stirring gently with a spatula. Then, fold in the sifted flour.

Step 6

6. Pour the batter evenly into a baking tray lined with parchment paper and bake for 40 to 50 minutes. Check for doneness by pressing the cake; it should spring back lightly. TIP: Do not open the oven door frequently to avoid deflating the cake.

Step 7

7. While the cake cools, prepare the custard. In a medium bowl, whisk the sour cream with the powdered sugar until smooth. TIP: Make sure both ingredients are at room temperature for easier mixing.

Step 8

8. Once the cake is cool, cut it into layers. Mix the water and honey for soaking, and brush each layer with the mixture to keep them moist.

Step 9

9. Spread the custard evenly between each layer and over the top and sides of the cake.

Step 10

10. Assemble the cake and refrigerate for a few hours to allow the flavors to meld together. For an extra touch, press the top with a mold or a device for sculpting dumplings and sprinkle with crumbs. Fill the grooves with a drizzle of honey.

Servings

🎉 Impress Your Guests: Serve this honey cake with a dash of powdered sugar and a drizzle of honey on top. The **crispy edges paired with the moist center** create a delightful contrast.

☀️ Perfect for Picnics: Pack slices of this cake for your next outdoor adventure. It pairs beautifully with a light, fruity tea or even a lemonade. **No need to refrigerate** - it keeps well for a picnic outing!

🍨 With a Twist: How about serving it à la mode? Add a scoop of vanilla ice cream on the side. The warm honey cake combined with the cold ice cream will create an explosion of flavors in your mouth.

🍏 Healthy Sweet Treat: If you're feeling a bit wild, add some fruit like berries or apple slices. It’s not just tasty but adds a layer of texture that makes every bite exciting.

Equipment

Mixing Bowls

You'll need a couple of medium and large mixing bowls. Use one large bowl for eggs and another for honey mixture. **Tip**: Stainless steel bowls are great for quickly changing temperature when needed.

Electric Whisk

An electric whisk will make your life easier when whipping eggs. **Tip**: Start on a low speed to prevent any splatters and then increase the speed for proper aeration.

Spatula

A silicone spatula is perfect for gently folding ingredients without deflating your batter. **Tip**: Make sure your spatula is heat-resistant as you'll be working with hot honey mixture.

Oven

Preheat your oven to 170°C (338°F) for consistent baking. **Tip**: Use an oven thermometer to ensure your oven is at the right temperature.

Baking Tin

A springform baking tin will be easier for removing the cake after baking. **Tip**: Line the tin with parchment paper for easy cleanup and to prevent sticking.

Variations

🌱 Vegan Version: Swap out the eggs for 3 tablespoons of flaxseed meal mixed with 9 tablespoons of water, and replace the sour cream with a vegan yogurt or cashew cream. The **honey can be subbed out with agave syrup** for an equally delightful flavor. 🥄

🌾 Gluten-Free Version: Use gluten-free flour in place of regular flour. I’ve found a mix of almond and rice flour works surprisingly well. Ensure your **baking soda and powder are gluten-free** too! 🍰

Faq

How do I know when the cake is done baking?
Press the center of the cake lightly. If it springs back, it's done. Alternatively, you can insert a toothpick; if it comes out clean, the cake is ready.
Can I use regular sugar instead of powdered sugar for the custard?
It's best to use powdered sugar as it dissolves quickly and gives a smooth texture to the custard. Regular sugar might make the custard grainy.
Can I add spices to the cake batter?
Absolutely! Ingredients like cinnamon, nutmeg, or even cardamom can add a delightful twist to your honey cake.
What's the best way to store leftover cake?
Store it in an airtight container in your fridge. It’s best consumed within 3-4 days. Let it come to room temperature before serving to enjoy its full flavor.
Can I use this recipe for cupcakes?
Yes, you can! Just distribute the batter evenly into cupcake liners and reduce the baking time to 20-25 minutes. Check for doneness as you would for a standard cake.
What's the best way to get even cake layers?
After baking, use a serrated knife or a cake leveling tool to slice your cooled cake into even layers. Practice makes perfect!