Eggless Honey Cake

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.

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

INGREDIENTS

Vanilla Sponge Cake

Maida / All purpose flour – 125 g

Unsalted butter – 60 g

Condensed milk – 200 ml

Sprite / 7 up – 200 ml

Baking powder – 1 tsp

Baking soda – 1/2 tsp

Vanilla Essence – 1 tsp

Honey Syrup

Water – 1/4 cup

Honey – 1/8 cup

Sugar – 1 tbsp

Icing

Mixed fruit Jam – 1/4 cup

Sugar – 1 tbsp

Desiccated coconut – To sprinkle

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.
  • The shelf life of the cake is two days.

 

Please follow and like us:
error0

Superduperkitchen

Share

6 Responses

Leave a Reply

error

Enjoy this blog? Please spread the word :)

%d bloggers like this: