Honey sponge cake
I made a cake this weekend! Actual proper cake with layers and everything! I even had to go to the shop to buy white sugar and regular flour because they are not things you will find in my kitchen these days. Funny how good it feels to remember some of the old hobbies 🙂
The problem with cakes is that you can’t really try them before everyone else does. What if it’s too dry or too sweet or just does not taste nice? At least I always have such fear, even if the recipe has been tested before. Changing countries doesn’t help either, you can never stick to your favorite ingredients. What you get in the shop is often a surprise, hehe! In this case, the recipe called for whipping cream (35% fat content), so I got that, but in Poland it has a very different texture than in the UK. It was just so thick, almost like custard.
Fortunately the cake was lovely, I think people at work enjoyed it as well.
The recipe is from Sauleta Virtuve, but I slightly adjusted the frosting according to the ingredients available in my local supermarket.
Honey sponge cake
- 200 g unsalted butter
- 200 g sugar
- 200 g honey
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 4 eggs
- 425 g flour
- 1.5 teaspoon baking powder
- 400 ml whipping cream (35% fat content)
- 330 ml soured cream
- 100 g sugar
- Juice of 1/2 lemon
- 1 teaspoon vanilla extract
- 1/2 cup water
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- Preheat the oven to 180 °C.
- On medium low heat, melt the butter with the sugar, honey, salt, cinnamon and nutmeg. Stir constantly until the mixture starts to boil. Remove from the heat and let it cool to room temperature.
- Add the eggs, one at a time, mixing well after each addition.
- Combine the flour with the baking powder and stir into the batter. Mix well.
- Bake in a 22 cm diameter cake tin for 40-50 minutes or until a wooden toothpick inserted into the middle comes out clean.
- Let it cool completely and then divide the cake into 4 layers.
- For the frosting, combine all the ingredients and whisk using a mixer until it reaches spreadable consistency.
- For the syrup, mix the water with the sugar and the lemon juice until the sugar melts.
- To assemble the cake use the borders of the cake tin to make sure the cake holds its shape. Place the first layer of the cake at the bottom of the plate and moisten it with some of the syrup. Spread 1/4 of the frosting on top. Add the second layer, moisten with the syrup and spread 1/4 of the frosting. Repeat two more times.
- Refrigerate at least overnight and enjoy! 🙂