Honey Sponge Cupcakes Recipes

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HONEY SPONGE CAKE



Honey Sponge Cake image

This is one of the recipes I adopted. I'll submit any necessary modifications to the recipe when I prepare it.

Provided by Dreamgoddess

Categories     Dessert

Time 40m

Yield 8 serving(s)

Number Of Ingredients 10

6 eggs, separated, room temp
1 cup granulated sugar
1 teaspoon almond extract
1 tablespoon honey
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon baking soda
4 tablespoons skim milk
2 tablespoons melted butter, cooled

Steps:

  • In bowl, sift flour, baking powder and salt; set aside.
  • In another bowl, beat egg whites until stiff.
  • With electric mixer, beat egg yolks; gradually blend in sugar and almond powder.
  • Cream mixture until smooth, about 5 minutes.
  • Add honey (and almond extract).
  • Mix together milk, baking soda and cooled melted butter; add to egg yolk mixture.
  • Gradually add sifted flour mixture.
  • When batter is thoroughly blended, quickly but gently fold in egg whites.
  • Steaming: Before mixing, bring water in steamer to boil.
  • Grease bottom only of 9" round flat-bottom, high-sided bowl (or tube pan, bundt pan or cupcake tins).
  • Pour batter into bowl.
  • Steam for 1 hour.
  • Best served steaming hot, cake can always be resteamed without suffering.

DECADENT HONEY SPONGE CAKE



Decadent Honey Sponge Cake image

Another honey cake - this time with a little liqueur and fruit & nuts. Adapted from an old holiday issue of Good Housekeeping. You will need a 10 inch tube pan or angel food cake pan for this recipe. You can try using a flavored coffee, such as Amaretto coffee in this.

Provided by HeatherFeather

Categories     Dessert

Time 1h30m

Yield 16 serving(s)

Number Of Ingredients 11

1/2 cup strong black brewed coffee
1 teaspoon baking soda
7 large eggs, separated
1 cup granulated sugar (divided)
1 cup honey
3 cups cake flour
2 tablespoons Amaretto (or any nut flavored liqueur) or 2 tablespoons any orange flavored liqueur
1 teaspoon baking powder
1/2 cup golden raisin
1/2 cup chopped walnuts
1/4 cup powdered sugar, garnish

Steps:

  • Preheat oven to 350 F.
  • Combine coffee and baking soda well and set aside.
  • Using a mixed on high speed, beat egg whites until soft peaks form.
  • Gradually add just 1/2 cup of the sugar,2 Tbsp at a time, beating well after each addition, until well combined and whites are in stiff peaks; set aside.
  • Using a clean bowl, beat egg yolks with the remaining 1/2 cup sugar until thick and lemony in color.
  • Switch to low speed and mix in honey until well combined.
  • Add flour, Amaretto (or liqueur of choice) baking powder, and the coffee mixture on very low speed, mixing just until blended, scraping down sides as needed.
  • Raise the speed to medium, then beat well for 2 minutes (set a timer), scraping down bowl as needed.
  • Using a spatula, fold in the egg whites gently, just to blend- do not overmix.
  • Fold in raisins and nuts gently.
  • Pour into a 10 inch tube pan with removable bottom (or an angel food cake pan).
  • Bake 1 hour and 10 minutes, or until top is springy and golden, and the cracks appear dry, not wet (cracks are normal).
  • Have ready a bottle or funnel set upside down on the counter.
  • Invert the cake onto the bottle and let cool completely in the pan.
  • Once cooled, use a knife or spatula to loosen edges, then remvoe cake from pan.
  • Dust with powdered sugar before serving.

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