Decadent Honey Sponge Cake Recipes

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HONEY SPONGE CAKE

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



Honey Sponge Cake image

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.

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

DECADENT HONEY SPONGE CAKE

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



Decadent Honey Sponge Cake image

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.

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

HONEY CAKE WITH HONEY CREAM CHEESE FROSTING

Because honey keeps baked goods moist, it gives both staying power and flavor to this decadent cake, while the cream cheese frosting adds a welcome tang.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 9



Honey Cake with Honey Cream Cheese Frosting image

Steps:

  • Heat oven to 325 degrees with rack in center. Butter an 8-by-8-by-2-inch baking pan. Lightly dust with flour, tapping out excess. Set aside. In a medium bowl, whisk together the flour, salt, and nutmeg, and set aside. In a small bowl, whisk together the eggs and vanilla, and set aside.
  • In bowl of electric mixer fitted with paddle attachment, beat butter on medium-high until light and fluffy, scraping down sides of bowl as necessary, about 3 minutes. Add sugar and honey; beat mixture until light and fluffy, about 3 minutes.
  • Add egg mixture a few tablespoons at a time, beating well for 2 to 3 minutes after each addition. Raise speed to high, and beat, scraping down sides of bowl as necessary, until very thick and light in color, 4 to 5 minutes.
  • Add flour mixture in 3 batches, beating just to combine after each addition. Pour batter into prepared pan.
  • Bake until a wooden skewer inserted in the center comes out clean, 40 to 50 minutes. Transfer to a wire rack for 5 minutes. Turn cake out of pan and place on the wire rack, right side up, to cool completely.
  • Transfer cake to serving platter. Using an offset spatula, spread the frosting evenly over the top of the cake.

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
2 cups sifted all-purpose flour, plus more for pan
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
5 large eggs, room temperature
1 1/2 teaspoons pure vanilla extract
3/4 cup sugar
1/2 cup honey
Honey-Cream-Cheese Frosting

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