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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.
Some more Cake recipes
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Eggless Honey Cake
Eggless Whole-wheat 2 in 1 Orange Cake
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Eggless Chocolate Sponge cake with frosting
Eggless Whole wheat Banana Bread
Eggless Tutti-Frutti cake
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