Honey sponge cake

Honey sponge cake

There is no tastier and simpler baked goods in the world than honey sponge cake. A recipe of the lowest difficulty - but a delicacy of the highest level. Try making honey sponge cake - you won’t regret it.

Manufacturing Description:

Ingredients:

• Eggs – 6 pieces
• Sugar – 160 G
• Honey - 2 tbsp. spoons
• Flour - 190 G
• Condensed milk - - To taste
• Nuts - - To taste

Number of servings: 4

How to make “Honey biscuit”

Rate the Honey Sponge Cake recipe:

Review of the recipe from our group in OK:

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condensed milk constantly imparts a taste to any baked goods, even if the dough is not so hot

SUPER. It’s very tasty, but I would put less sugar, it’s too sweet. And the biscuit cake is excellent!!

I prepared everything exactly according to the recipe, you just need to let it brew for a little bit - and you get a nice tasty cake

delicious thanks for the recipe

Thanks for the recipe! It turned out divine. Additionally, I soaked the shortcakes with sweet syrup and added 2 bananas. In my opinion, this requires 2 cans of condensed milk.

Is it possible to beat eggs in a blender?

You can use the whisk attachment.

thank you for the excellent recipe, I did everything as in the recipe, no baking soda or baking powder, eggs from the refrigerator, just beat until the mass doubled in size

Thanks for the amazing recipe! I'm one of those people who never let anything rise out of their baked goods! And this cake turned out right away! Up! And it was the same beautiful color as in the photo! Girls, if something doesn’t work out for you, it’s not the recipe! This recipe is 100% amazing.

After reading the previous comment, I decided to bake the dough in two steps. I mean, divide the dough in half and bake two shortcakes;) One is ready:) Unfortunately, we haven’t figured out how to insert a photo yet (and is it possible?) I would have taken a photo. It came out very well. For the cream, I’ll mix boiled condensed milk with butter, and soak the shortcakes in lemon-sugar syrup.

I made a cake using this recipe many times, the only time I failed was when I was too lazy to mix in the flour by hand, but did it with a mixer. The recipe is not bad, just because of its ease of execution, in other words, no dancing with a tambourine or beating separate parts of the eggs.

I made half portions. It came out good! Thank you! For those who can’t do it, beat for 7-10 minutes. Place in a preheated oven, bake at 170 degrees. Do not open the oven for 25 minutes.

I also decided to do it with baking powder - probably in vain. It came out rubbery, but fortunately tasty)

Hmmm. The creator obviously didn’t describe enough how to create a dough batch)) Maybe someone will need it: 1. Beat the eggs separately with a gram of salt (with a mixer) until foam appears. 2. Later, add sugar evenly (and don’t let all the sugar plump up at once!), continuing to beat until a stable foam forms. 3. Then add flour evenly, continuing to beat. The dough should turn out like thick sour cream. 4. Then add honey, prepared and cooled in advance: it needs to be boiled and simmered in 1 tsp. soda (the mass will rise and hiss!). Mix again with a blender until smooth. Only then will you get the color of the cake as in the picture! Bake at 180-200 degrees C until done.

Yes, I forgot to write, the sponge cake comes out sooooo tall - 10cm, my mold is 18cm across.

The sponge cake came out rubbery, maybe because I beat the eggs by hand and not with a mixer. And according to the recipe, how to beat them, WHY IS IT NOT SPECIFIED?

Everything worked out, I followed the recipe, just added 1 tsp of baking powder to the flour. Not a bad recipe.

Excellent, tender biscuit. Very tasty. Thanks for the recipe.

at the moment I tried to create it((((for me because in the picture the dough did not rise(((sad for the products(

Add a teaspoon of baking powder. I make the sponge cake differently, although without honey. Using a mixer, beat the yolks with sugar and the whites with sugar separately. Then I evenly add sifted flour and baking powder in portions. I stir with a spoon. I bake at 180 degrees. It comes out all the time!

The recipe is luxurious! THANK YOU! It turned out to be an excellent cake! Although I baked a honey cake for the first time in my life.

Hmm yeah. ) I had hopes for the best, but apparently I’m not a good cook)) what came out was not a biscuit, but a sweet rubber).

I really liked it

Nothing could be more terrible. spoiled the food. rubber cake.

Maybe it wasn't whipped well.

A very tasty cake! Got it out the first time. I soaked the shortcakes with whipped sour cream and sugar. It soaked through very quickly. An unusually delicious cake. Thank you so much for the recipe.

Very tasty! To make it soak faster, I mix condensed milk with sour cream 1:1

I did everything according to the recipe, I just added a little baking powder. It turned out very tasty and tender. Thank you very much.

Thank you very much for the sponge cake recipe, very tasty, not rubbery, but juicy and tender!

the usual recipe, a very tasty sponge cake, I prepared it especially for the “coquette” cake with cream of mascarpone cheese and cream, yummy

I don’t really like pies with condensed milk, because... very sweet, not so long ago I discovered the newest cream and really like it - 250 ml of cream with a fat content of more than 30% + sweet powder 2-3 tablespoons, beat with a mixer and add MASCORPONE cream cheese (half a jar) and continue to beat with the mixer for a little while, very tasty —grandmother and daughter argue about licking the whisks and cream bowls))))) it happens that I put canned peaches under the cream.

This is the color that comes out if you boil honey with soda (or baking powder) on the stove until it has a coffee (reddish) color.

Hi all . I tried the recipe. I added a little more baking powder. A very tender biscuit came out. True, inside it is white like an ordinary biscuit. and the crust is a little dark.

Thanks for the excellent recipe! I did everything according to the description - the result was an airy, tender biscuit! Only the color is not the same, maybe it depends on the honey? What kind of flour do you use?

I made it from ordinary flour and honey, my color came out approximately the same as in the photo, well, maybe a little lighter, not as rich. Although it might just be a photo. Naturally, almost everything depends on honey; it comes in different types and colors.

the sponge cake came out rubbery, unfortunately not tasty

How to quickly and easily prepare sponge cake

For a holiday or just to have fun and pamper your family, housewives cook a lot. They boil, steam, bake cookies, various pastries and cakes. It’s the extreme ones that we’ll be talking about.

There are a huge number of cake recipes. We offer you step-by-step recipes for sponge honey cake and a number of types of cream for the layer.

Individualities of making biscuit dough

In order for the biscuit to come out airy, it is enough to follow a few usual rules.

1. Use sifted flour, so it is saturated with oxygen, becomes loose, and the dough will be airy.
2. Knead the dough with very light movements and quickly.
3. Preheat the oven in advance so that you can bake the sponge cake right away. If the dough sits in the mold without baking for even a short period of time, the air bubbles created by beating will come out of the dough and the airiness will disappear.
4. During baking, do not slam the oven door so that the biscuit does not crumble.

What cream to prepare

There are a huge number of cream options; we offer you the most common recipes for making them.

Naturally, a cake cannot be classified as a dietary dessert, but from time to time you can treat yourself. Thanks to the eggs and honey in the dough, the biscuit honey cake contains vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) A, D, E, K, PP and group B.

Recipes for sponge honey cake with photos

Traditional version with butter cream

• eggs – 7 pcs.;
• sugar – 1 tbsp. (250 ml);
• honey – 4 tbsp. l.;
• flour – 2 tbsp. (250 ml);

• butter - 200 g;
• sugar - 1 tbsp;
• milk - 0.5 tbsp;
• testicle - 2 pcs.;

For chocolate filling:

• dark chocolate - 1.5 bars.

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Very tasty, soft, tender and frisky honey biscuit!

Thursday, May 19, 2016 22:33 + to quote book

Many thanks to the creator for the recipe: Anyuta

There are several recipes for honey cake. Usually, a honey cake consists of a huge number of thin honey cakes layered with cream. I suggest you bake a savory, frisky honey cake, a honey pie or a cake made from watery dough, which must be baked immediately with one cake, and according to its recipe and structure it is similar to a sponge cake with honey flavor or saffron milk cap.

The traditional base of honey cakes is constantly prepared using the custard method in a water bath; here we only have to heat up the honey and then simply add it to the biscuit dough.

Baking a honey sponge cake according to this recipe is simple, it will save the time that usually goes into rolling out the cakes and baking them, step-by-step photos of making them will help you, and in the end you will get a delicious, soft and tender homemade honey cake!

Read another favorite honey cake recipe HERE and my incarnation HERE

5 chicken eggs,
1 glass of sugar,
6 tablespoons of honey,
1 teaspoon (without top) of soda,
2-2.5 glasses of flour

Honey and soda must be heated over very low heat.

Heat until the mass increases in volume and darkens. You will have to stir this mass a couple of times.

While the honey and soda are heating, we will continue to prepare the dough for the honey sponge cake. 5 eggs and 1 cup sugar

beat to a good stable foam.

If you lift such an egg mass with a spoon, small slides with peaks will remain.

The honey evenly begins to rise like a cap.

When the honey mass darkens,

we add it to beaten eggs and sugar.

Stir and begin adding sifted flour evenly in small portions. We only work with a spoon so that all the wonderful bubbles remain in the biscuit-honey dough.

The honey biscuit dough is ready.

Baking in a slow cooker:

Pour the liquid honey dough into the greased multicooker mold and bake for 65 minutes on the “baking” mode.

After the multicooker signal, let the honey biscuit sit in it for approximately 10-15 minutes with the lid closed and 10 minutes with the lid open.

Turn the mold with the honey cake over to the bottom of the multi-cooking container, which is used for steaming. Cool the honey sponge cake according to this recipe on a wooden surface (so that it does not gain moisture) for several hours.

Cut into 3-4 shortcakes and soak in cream.

This time, instead of the usual sour cream, I used chocolate custard

Baking in the oven:

You can bake honey sponge cake for a cake in either a round or rectangular shape; it is more convenient to line it with oiled baking paper.

Baking temperature for honey sponge cake is 180 degrees, baking time depends on the size of your pan. I bake a rectangular honey sponge cake for a huge cake in a wide baking tray with high sides; its surface area is large, so it takes no more than 20 minutes to bake such a honey cake. A shortbread with a small diameter will have a greater height, so the baking time may be slightly longer (30-40 minutes). Readiness is checked in the same way as with an ordinary sponge cake, using a wooden stick or a match. Remove the honey cake from the oven

let it cool and release it from the paper. As necessary (if the thickness of the huge rectangular cake allows), cut the honey sponge cake into 2 cakes.

The sponge cake according to this recipe can be used for honey cakes (for this it is soaked in syrup, cream and cut into rectangles), as well as for assembling various cakes.

Honey biscuit in a slow cooker

Ingredients

Sugar – 1 glass

Wheat flour – 2 cups

Vanillin – 1 pinch (optional)

Vegetable oil – 1 tsp.

• 290 kcal
• 1 hour 30 minutes
• 1 hour 30 minutes

Photo of the finished dish

Step-by-step recipe with photos

“Honey cake” is a delicacy that has been loved by almost everyone since youth. Our grandmothers and mothers prepared it, and now we often cook it too. A fragrant piece of cake soaked in cream is unlikely to leave anyone indifferent.

Making honey cakes is simple, and you don’t need too few ingredients. It is important to use natural honey when making dough. Homemade honey cake, unlike store-bought honey, does not contain dyes or flavors. The disadvantages of this cake are its high calorie content and rapid disappearance from the dish.

I prefer honey cakes with sour cream or curd cream. The shortbreads are perfectly soaked, and the cake comes out tender and delicious. I suggest preparing a fluffy honey sponge cake in a slow cooker. Thanks to Elena Sokur for the sponge cake recipe.

I prepare the products according to the list.

In a bowl, combine honey and soda.

I heat the honey and soda in a water bath, stirring occasionally. The mass comes out fluffy and increases in volume.

In another bowl, combine eggs and sugar.

Beat eggs with sugar using a mixer for about 10 minutes.

In a third bowl, sift the flour with a pinch of vanillin.

Pour the honey mixture into a bowl with beaten eggs and mix gently with a spoon, moving from top to bottom.

I add a few tablespoons of sifted flour to the honey-egg mixture and again mix with a spoon using gentle movements from top to bottom.

Again I add some flour and mix. I do this until all the flour is used.

I grease the multicooker bowl with vegetable oil and put the dough into it (the size of my multicooker is 4 liters).

I place the bowl with the dough in the multicooker, close the lid and turn on the “Baking” mode for 1 hour 10 minutes. What comes out is a fluffy, fragrant honey sponge cake.

Using a steaming tray, I remove the honey sponge cake prepared in the multicooker from the bowl and transfer it to a wire rack, letting it cool. I cut this biscuit into 4 parts.

To make a cake with cream, I definitely soak the shortcakes in syrup (otherwise the cake will be a little dry), layered with cream made from sour cream, cottage cheese, sweet powder and vanillin.