Bakery products

Honey sponge cake

Ingredients for making honey biscuit

  1. 4 eggs
  2. Sugar 1 cup (capacity 250 milliliters)
  3. Honey 2-3 tablespoons
  4. Wheat flour 1.5 cups (capacity 250 milliliters)
  5. Butter (for the form) 30 grams
  6. Baking soda 1 teaspoon (without slide)
  7. Table vinegar 6% or 9% 1 tablespoon
  • Main ingredients Eggs, Flour
  • Serving 1 serving
  • World Cuisine


Knife, Deep bowl - 3 pieces, Fine mesh strainer, Glass, Tablespoon, Teaspoon, Stewpan, Stove, Oven, Parchment paper, Non-stick round baking dish, Scissors, Mixer, Paper kitchen towels, Wooden kitchen spoon, Wooden skewer , Knife, Kitchen spatula, Metal grill (from the oven)

Cooking honey biscuit:

Step 1: prepare the eggs.

First of all, 1 hour before starting to prepare the biscuit, remove all necessary from the refrigerator Ingredientsput them on the kitchen table and let it warm to room temperature this is especially true for eggs and honey! Then, using a knife, carefully break the shell of the desired number of eggs and distribute the whites and yolks into separate deep bowls.

Step 2: prepare the flour.

Sift wheat flour into a deep bowl with a fine sieve. Do not avoid this step, from it, as well as from all subsequent ones, the splendor of a biscuit will hang. As you know, flour during sifting becomes more loose and dried, which greatly improves the quality of baking.

Step 3: prepare the honey.

Take a stewpan with a thick bottom and high walls. Put the necessary amount of honey in it and place the container on a stove included in the middle level. After a couple of minutes, the ingredient warms up and begins to boil, take 1 a teaspoon of soda and extinguish it 1 tablespoon of vinegar directly into the stewpan with honey. Cook the honey mixture until light brown stains appear, which is approximately 3 to 4 minutes, although mainly time depends on the heating of the stewpan. After the honey mass reaches the desired color, immediately remove the container from the stove and set aside allowing the aromatic mixture to cool to room temperature.

Step 4: prepare the mold and oven.

Preheat the oven up to 180 degrees Celsius. From parchment paper, cut a circle under your non-stick round baking dish, preferably its diameter from 23 to 25 centimeters and she had a removable side, although a solid one would also do. Carefully lubricate the sides of the mold with a piece of butter. 30 grams.

Step 5: prepare the yolks.

In a bowl with yolks, add a glass of sugar, place it under the mixer blades and begin the whipping process by turning on the kitchen unit at the slowest speed. As the egg yolks thicken, increase the speed of the mixer, thus reaching its maximum. Take this step 15 - 20 minutes. The mass in the bowl should increase in size by approximately 4 times, change the color from yellow to light sunny, its texture should become velvet, uniform, without sugar grains. Then turn off the mixer, remove the blades, rinse them under running water and pat dry with paper towels.

Step 6: prepare the proteins.

Place the clean mixer blades back onto the kitchen unit, place a bowl of proteins under them and start the whipping process. Increase the speed of the mixer as the egg whites thicken, it will take you to beat them from 20 to 30 minutes, depending on the speed of your mixer. High-quality whipped protein should be thick and not spill out of the bowl if you turn it upside down.

Step 7: prepare the dough.

In a bowl with whipped yolks, enter half of the whipped proteins. Add the cooled honey and slowly mix the ingredients with a wooden kitchen spoon until smooth. Then, in the resulting mixture, begin to introduce the sifted wheat flour in parts. Act slowly, the biscuit dough is very tender and does not like chaotic movements. When you mix all the flour, add the remaining whipped protein to the resulting flour mass. Gently mix all the components of the dough with a wooden spoon until smooth so that the protein does not settle.

Step 8: bake a honey biscuit.

Pour the biscuit dough into the prepared baking dish and twist the container a couple of times in different directions so that air bubbles that may form during the filling of the dough are released. For greater reliability, you can shake the form a couple of times or lightly tap it on the table, but do it very carefully. After that, make sure that your oven has warmed up to the desired temperature and only after that put in it a container with the dough. Bake a honey sponge cake about 30 minutes, without opening the oven otherwise your culinary masterpiece may “settle”! In 30 minutes You can check the readiness of the biscuit with a wooden skewer. Just insert a wooden stick in the middle of the cake and remove it if there are wet pieces of dough on the end of the skewer, let the cake go to the oven until ready another 7 to 10 minutes. If the stick is dry, then the cake is ready. Remove the mold from the oven, helping yourself with a kitchen towel, put it on the kitchen table and let the biscuit cool down a bit, that's enough 15 to 20 minutes. Then draw the edge of the knife between the biscuit and the side of the mold, thus disconnecting the adhering dough from the walls of the mold. Now remove the cake from the container, use a kitchen spatula to turn it upside down and place the biscuit on a metal wire rack. After your product has completely cooled, remove parchment paper slightly adhering to the honey cake. Well, now decide how you will use the finished baking. After the biscuit has cooled, you can cut it into thinner cakes, or into 2 cakes, and you can also not cut it at all.

Step 9: serve the honey sponge cake.

Honey biscuit is a universal sweet dessert, which after cooking is cooled to room temperature, and then supplemented with any kind of creams, condensed milk, sugar syrups, jam, chocolate icing, jam and even whipped cream. An airy, moderately sweet and very fragrant biscuit will give you indescribable pleasure! Cook with love! Enjoy your meal!

Recipe Tips:

- - It is not necessary to lubricate the form with butter, you can use vegetable, but it is desirable that it be refined and odorless sunflowers.

- - If you wish, you can add liquid vanilla extract or vanilla sugar to the dough, as well as any other fruit or berry essences. If you decide to introduce one of these ingredients, you should add it while whipping the yolks.

- - Do not mix the dough for a long time, otherwise it will settle!

- - If you don’t have a mixer, you can use a blender or whisk to whip the ingredients, of course, in this case, the cooking process will take much more time.