Honey Sponge Cake

A recipe for a light and airy sponge cake with a honey flavor. This sponge cake tastes very similar to a "medovik," but slightly airier. The recipe is not difficult, with a few tips and tricks (which I will tell you about). The sponge cake rises well (by 2-3 inches) and is very delicious. You can slice it horizontally into 2-3 layers, fill them with cream, and you have a cake ready. This sponge cake pairs well with sour cream or cottage cheese and buttercream, and optionally, you can add dried fruits.

Eggs

4 eggs

Sugar

1 cup

Honey

2-3 tbsp

Flour

1.5 cups

Baking Soda

1 tsp (activated with lemon juice or vinegar)

To prepare the honey sponge cake, separate the egg whites from the yolks. Beat the egg whites with a mixer until foamy. Then, gradually add sugar in small portions and beat until stiff peaks form. The mixture should be white and thick, not dripping from the bowl.

The egg whites should be cold as they will beat faster and better. Do not add all the sugar to the egg whites at once, or it will be difficult to lift it from the bottom of the bowl.

Beat the egg yolks with the remaining sugar until light and fluffy.

In a saucepan, place the honey and heat over low heat. Once the honey is warm, add the baking soda. The mixture will start to foam and increase in size, so use a pot with high sides. Cook the mixture briefly until light brown streaks appear. Remove from heat immediately, it should cool slightly.

Add 1/2 of the beaten egg whites to the egg yolks, gently fold in from bottom to top.

Add flour, mix. Then add honey, mix, and finally add the remaining egg whites, gently fold in from bottom to top.

The batter should be mixed very gently, avoiding fast movements and folding from top to bottom. After all, it is a sponge cake and does not tolerate haste.

Line the bottom of a baking pan with parchment paper and grease the sides with vegetable oil. Bake the sponge cake in a preheated oven (350 degrees Fahrenheit) for 30-40 minutes (depending on the oven). Do not open the oven for the first 15-20 minutes! Check for doneness with a skewer, if it comes out dry, the sponge cake is ready.

A 9-inch or 10-inch diameter pan is suitable for baking.

After baking, remove the sponge cake from the pan, remove the parchment paper, and place on a rack. Once the honey sponge cake has completely cooled, cut it into the desired number of layers.

(4/5)