Honey sponge cake

Name: Honey sponge cake
Total time: 1 h
Yield: 12
Ingredients: 4 Chicken eggs; 1.5 cup Wheat flour; 1 cup Sugar; 3 tablespoon Honey; 1 teaspoon Sunflower oil; 1 teaspoon Baking powder

A recipe for real honey sponge cake - dry and crumbly. Dry sponge cake is a classic of the genre. Honey is its variety. The biscuit turns out dry, porous, with a sweetish taste. Adding honey gives the baked goods a golden color. This sponge cake is good for molding pastries and cakes, adding various creams and impregnations to it. Children and elderly people are recommended to serve dry biscuit with tea or milk. Additionally, you can serve jam, jam, condensed milk.

37

15502

Sarah Ross

Recipe author

Calories

194kcal

Protein

4g

Fat

2g

Carbs

36g

*Nutrition per serving

Ingredients

Servings: 12

4

1.5cup

1cup

3tablespoon

1teaspoon

1teaspoon

Step-by-step preparation

Cooking time: 1 hr

STEP 1
Prepare the ingredients according to the list.
STEP 2
To prepare a fluffy, crumbly honey sponge cake, separate the whites from the yolks. Beat the whites with a mixer until foamy. Add sugar while continuing to beat. Then, continuing to beat, gradually add the yolks and honey.
STEP 3
In the same way, add flour and baking powder in parts while beating at low speed. You should get a fluffy thick mass.
STEP 4
Pour the dough onto oiled paper placed in a baking dish.
STEP 5
Bake the honey sponge cake in an oven preheated to 180 degrees for 40-45 minutes. When the biscuit is ready, leave it to cool for a while in the oven turned off.