Eggless Honey Cake

Eggless Honey Cake is a popular dessert in South Indian dessert epecially found in all the Iyengar Bakery. This is a delicious cake with a simple frosting.  This is basically a Vanilla sponge cake soaked in honey syrup and then topped with jam and desiccated coconut. Here I have not used eggs. But we can also make honey cake with eggs but in the Iyengar bakery it is an eggless one they sell. As per ayurveda, it is not good to heat the honey. So I have mixed the honey with the sugar syrup solution once it is lukewarm. We can also make the vanilla Sponge cake with whole wheat flour. The cake might be slightly dense but healthier.

You can also check my recipe for Wholewheat Banana Bread, whole wheat Two in one orange cake, Eggless tutti frutti cake.

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Eggless honey cake / Iyengar Bakery style Honey Cake

Niranjana Sankaranarayanan
Honey Cake is a popular dessert in South Indian dessert epecially found in all the Iyengar Bakery. This is a delicious cake with a simple frosting.  This is basically a Vanilla sponge cake soaked in honey syrup and then topped with jam and desiccated coconut. As per ayurveda, it is not good to heat the honey. So I have mixed the honey with the sugar syrup solution once it is lukewarm. We can also make the vanilla Sponge cake with whole wheat flour. The cake might be slightly dense but healthier.
Prep Time 10 mins
Cook Time 40 mins
Icing time 20 mins
Total Time 1 hr 10 mins
Course Cake, Dessert
Cuisine Indian
Servings 15 pieces

Equipment

  • Electric beater
  • Oven
  • Pan

Ingredients
  

Vanilla Sponge Cake

  • 125 gm Maida / All purpose flour
  • 60 gm Unsalted butter
  • 200 ml Condensed milk
  • 200 ml Sprite / 7 up
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 tsp Vanilla Essence

Honey Syrup

  • 1/4 cup Water
  • 1/8 cup Honey
  • 1 tbsp Sugar

Icing

  • 1/4 cup Mixed fruit Jam
  • 1 tbsp Sugar
  • To sprinkle Desiccated coconut

Instructions
 

Vanilla Sponge Cake

  • Weigh all the ingredients and keep it ready.
  • Line the cake pan with butter paper or parchment paper.
  • In a bowl, sift the maida and keep aside.
  • In another bowl, add butter, condensed milk and beat it well until they are blended well.
  • Then add baking powder, baking soda, vanilla essence and mix well.
  • Then add the sifted maida slowly and beat again in slow mode to mix it with other ingredients.
  • Finally add the sprite or 7 up and blend well.
  • The cake batter is ready.
  • Pour the batter into the greased pan. Tap it slightly.
  • Pre-heat the oven at 200 deg celsius for 3 minutes.
  • Bake the cake in a pre-heated oven at 150 degree celsius for 30 to 40 minutes.
  • The cake will start raising slowly and you can see the browning on the top.
  • After 30 minutes, insert a toothpick and check if the cake is done.
  • If the toothpick comes out clean, remove the pan from the oven and allow it to cool.
  • Else bake for another 5 to 10 minutes. Be careful that it doesnt get burned.
  • Once cooled, flip the cake tin and place the cake on a cake board or a plate.
  • Allow it to cool for sometime.
  • The basic Vanilla Sponge cake is ready.

Honey Syrup

  • In a vessel add water and sugar.
  • Boil the water to dissolve the sugar. There is no need for any string consistency.
  • Once the sugar solution is lukewarm, add the honey into it and mix well.
  • Donot boil after adding the honey.
  • Honey syrup is ready.

Jam spread

  • In a pan, add jam and sugar.
  • Keep the stove in medium flame and mix well.
  • At one stage, the jam will start melting. Mix it well with the sugar.
  • Turn off the stove and the jam spread is ready.

Final Step

  • Prick the cake with fork. This helps the cake to absorb the honey syrup well.
  • Now with a spoon carefully pour the syrup on the cake.
  • Once 50 percent of the syrup gets over, leave a gap of 10 minutes and add the syrup again with the spoon.
  • Allow the cake to sit for 15 minutes until the honey syrup is absorbed.
  • After 15 minutes, spread the jam spread on the top of the cake evenly.
  • Finally sprinkle the desiccated coconut on the top. The honey cake is ready.
  • Slice the cake and serve.

Video

Notes

The shelf life of the cake is only for two days.
Keyword Cake, Easy cake, Eggless cake, Honey Cake, Iyengar Bakery cake

INGREDIENTS 

Vanilla Sponge Cake

Eggless Honey cake_sponge cake

Honey Syrup

Eggless Honey cake_honey syrup

Icing

Eggless Honey cake_icing

Vanilla Sponge Cake 

  • Weigh all the ingredients and keep it ready.
  • Line the cake pan with butter paper or parchment paper.
  • In a bowl, sift the maida and keep aside.

sieveEggless Honey cake_dry ingredients

  • In another bowl, add butter, condensed milk and beat it well until they are blended well.

wet ingredients

  • Then add baking powder, baking soda, vanilla essence and mix well.

  • Then add the sifted maida slowly and beat again in slow mode to mix it with other ingredients.

  • Finally add the sprite or 7 up and blend well.
  • The cake batter is ready.

  • Pour the batter into the greased pan. Tap it slightly.

  • Pre-heat the oven at 200 deg celsius for 3 minutes.
  • Bake the cake in a pre-heated oven at 150 degree celsius for 30 to 40 minutes.
  • The cake will start raising slowly and you can see the browning on the top.

  • After 30 minutes, insert a toothpick and check if the cake is done. If the toothpick comes out clean, remove the pan from the oven and allow it to cool.
  • Else bake for another 5 to 10 minutes. Be careful that it doesnt get burned.

  • Once cooled, flip the cake tin and place the cake on a cake board or a plate.
  • Allow it to cool for sometime.

  • The basic Vanilla Sponge cake is ready.

Honey Syrup

  • In a vessel add water and sugar.
  • Boil the water to dissolve the sugar. There is no need for any string consistency.
  • Once the sugar solution is lukewarm, add the honey into it and mix well.
  • Donot boil after adding the honey.
  • Honey syrup is ready.

Jam spread

  • In a pan, add jam and sugar.
  • Keep the stove in medium flame and mix well.
  • At one stage, the jam will start melting. Mix it well with the sugar.

  • Turn off the stove and the jam spread is ready.

Final step

  • Prick the cake with fork. This helps the cake to absorb the honey syrup well.

Eggless Honey cake_icing 1

  • Now with a spoon carefully pour the syrup on the cake.
  • Once 50 percent of the syrup gets over, leave a gap of 10 minutes and add the syrup again with the spoon.
  • Allow the cake to sit for 15 minutes until the honey syrup is absorbed.
  • After 15 minutes, spread the jam spread on the top of the cake evenly.

Eggless Honey cake_icing 2

  • Finally sprinkle the desiccated coconut on the top. The honey cake is ready.

Eggless Honey cake_icing 3

  • Slice the cake and serve.
  • The shelf life of the cake is two days.

Eggless Honey cake_final pic

 

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Comments

5th December 2019 at 4:47 PM

Niranjana,cake looks so delicious,ditto the way it is seen in bakery



7th December 2019 at 9:42 PM

Oooh! This looks so yummy and tempting! I wish I could take one from here. 🙂



8th December 2019 at 9:23 AM

This sounds wonderful and you make it look so easy to make!



19th July 2020 at 3:10 PM

How spongy and prefect this cake looks, wish i get a huge slice of it rite now for my evening breakfast. Awesome cake.



shobhakeshwani
19th July 2020 at 5:53 PM

The cake looks very nice. I like the honey sauce idea. Definitely a good option for those who avoid sugar



21st July 2020 at 1:23 PM

Nicely baked cake, addition of sprite is interesting here. Loved this eggless version.



21st July 2020 at 2:25 PM

Perfect honey cake.Your post took me down the memory lane. Reminded me of our visits to Iyengar bakery for the delicious toasts and cake .



sizzlingtastebuds
21st July 2020 at 2:46 PM

brings me back to bangalore’s iyengar bakery where this was a favourite along with benne biscuit (butter cookie) and toast !



21st July 2020 at 10:17 PM

Such a wonderful bake that is associated with Bangalore. I’ve tasted the cake once, though a bit sweet, yummy because of the coconut. Your eggless honey cake has turned out so well, soft and moist. I’ve grown up having a cake from the local bakeries in Nairobi where the cake was moistened with just milk or water and jam was spread on it and dusted with coconut.



    22nd July 2020 at 12:37 PM

    Thank you so much ji !! That’s interesting to know about the cake in Nairobi di. I love tres leches cake. But soaking in just milk alone & topped with jam spread & coconut sounds interesting. Will make this variety of cake soon.



21st July 2020 at 10:36 PM

I had never heard of this cake before, but I was so excited to try it. WOW – this is definitely a keeper cake recipe!



22nd July 2020 at 9:21 AM

The cake is just awesome. Soft and spongy. It reminds me of my childhood when cake was this jam cake or sponge baked at home. Now I might find it too sweet but then it was a treat.
Love it. Perfectly baked.



priyavaasu
22nd July 2020 at 1:16 PM

This cake has so much memories attached to it!! the texture is awesome dear! The jam and coconut topping makes it irresistible!!



namscorner18
22nd July 2020 at 2:21 PM

This looks exactly same as how we get in Iyengar bakery. Lot of childhood memories associated with it. Interesting idea to use sprite in making sponge. Looks so soft and spongy



23rd July 2020 at 12:40 AM

I love honey cake and this has been my childhood favourite. Haven’t had a this cake in a very long time. Thanks for the recipe and will definitely try at home



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