Decadent Honey Sponge Cake
Experience pure indulgence with this Decadent Honey Sponge Cake, a light and airy dessert bursting with the golden richness of honey. This recipe combines simple ingredients like fluffy egg whites, fragrant vanilla, and a touch of cornstarch for a delicate texture that melts in your mouth. The cake's unique upside-down cooling technique ensures the perfect rise and feather-light crumb. Ideal for any occasion, this honey cake can be enjoyed plain, dusted with powdered sugar, or drizzled with extra honey for added sweetness. With just 20 minutes of prep time, this easy-to-make treat is destined to become a favorite in your baking repertoire. Perfect for honey lovers, sponge cake enthusiasts, or anyone in search of a show-stopping dessert!
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Recipe Information
Ingredients
- 120 grams All-purpose flour
- 20 grams Cornstarch
- 5 large Eggs
- 90 grams Honey
- 50 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 30 ml Vegetable oil
- 15 ml Water
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 170°C (340°F). Line the bottom of an 8-inch round cake pan with parchment paper. Do not grease the sides of the pan.
In a medium bowl, sift together the all-purpose flour and cornstarch to combine. Set aside.
Separate the eggs, placing the yolks in one large bowl and the whites in another. Ensure the bowls are clean and dry for the whites.
Add honey, 30 grams of the sugar, vegetable oil, water, vanilla extract, and salt to the egg yolks. Whisk until smooth and pale in color.
Gently fold the sifted flour and cornstarch mixture into the yolk mixture in two additions, mixing just until combined. Do not overmix.
Using a hand mixer or stand mixer with a whisk attachment, beat the egg whites on medium speed until soft peaks form. Gradually add the remaining 20 grams of sugar, beating until stiff peaks form.
Fold one-third of the whipped egg whites into the yolk batter to lighten it. Then gently fold in the remaining egg whites in two additions, being careful not to deflate the batter.
Pour the batter into the prepared cake pan. Smooth the top with a spatula and gently tap the pan on the counter to release any large air bubbles.
Bake in the preheated oven for 28–30 minutes, or until the cake is golden brown and springs back when gently pressed in the center.
Remove the cake from the oven and immediately invert the pan onto a wire rack. Allow it to cool completely upside down to prevent the cake from collapsing.
Once cooled, run a thin knife along the edges of the pan to release the cake. Carefully remove the cake from the pan and peel off the parchment paper.
Serve the honey sponge cake as is, or dust with powdered sugar or drizzle with additional honey for an extra touch of sweetness. Enjoy!
Nutrition Facts
Calories |
1577 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.5 g | 66% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 930 mg | 310% | |
| Sodium | 954 mg | 41% | |
| Total Carbohydrate | 236.3 g | 86% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 125.4 g | ||
| Protein | 44.3 g | 89% | |
| Vitamin D | 5.1 mcg | 26% | |
| Calcium | 162 mg | 12% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 530 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
