The sponge cake recipe can be a daunting task. Keeping the cake light and fluffy is not as easy as some may think;
however, I am going to share with you a simple version of this recipe that even a novice baker can accomplish. Today, this honey sponge cake has a unique flavor and is very tasty.
Its ingredients are very, very simple, and there are only four!
Sponge cake is just like making anything else: it takes practice.
So if you don’t get it right on your first try, don’t give up! The ingredients are cheap and easily found in any kitchen pantry. So let’s get started
Honey Sponge Cake
- 1) 2 eggs
- 2) 40 grams of low-gluten flour
- 3) 30 grams of fine sugar
- 4) 10 grams of honey
The step by step guide:
Step 1. First, separate the egg yolk egg whites. Mix the egg yolks with honey using an electric egg beater.
Step 2. After the egg yolk is mixed, it will become fluffy and delicate, and the color will become lighter. The process doesn’t take very long using an electric egg beater, and the mixture should be slow to drizzle off of the whisk as shown below.
Step 3. In another bowl- add egg whites and use the electric egg beater to mix again (cleaning them first, of course), add granulated sugar 2-3 times. The texture should be more firm than yolks.
Step 4. Add the egg yolk to the whites.
Step 5. Mix well with a spatula to mix the egg yolk and egg white thoroughly.
Step 6. Sift the low-gluten flour into the egg mixture.
Step 7. Continue to mix well with a spatula to become the final cake batter. Mix quickly to avoid de-foaming caused by prolonged mixing. The batter should be presented in a thick, smooth texture as shown.
Mixing the batter is the most important step. If the batter is obviously reduced in size, thinned, rough in surface, and bubbles appear constantly, the final product will not be correct.
Step 8. Pour the batter into the mold. Baking paper is used on the sides to prevent sticking.
Put in the oven that is preheated to 175 °C, so that the cake is placed in the center of the oven as much as possible, bake for 25-30 minutes (please adjust according to the actual situation) until the cake had risen and the surface is golden yellow.
To test if it is cooked thoroughly, a toothpick is inserted into the center of the cake, and if there is no residue on the toothpick that is pulled out is clean, it is cooked.
1. The batter should be stirred to the correct extent. If the batter is de-foamed, the baked cake will be rough, not delicate, and collapsed. Once this occurs, there is, unfortunately, no way to fix the batter at this point.
2. This cake is made by separating the eggs and mixing them individually. It is easier to succeed this way than a sponge cake that doesn’t separate the eggs first; also, the texture is slightly softer.