Eggless honey cake | bakery style honey cake

Honey cake recipe | eggless honey cake | Bakery style honey cake | how to make eggless bakery style honey cake | Indian honey cake | Iyengar bakery | jam cake | fruit cake | sponge cake with step by step pictures and video recipe. Check out the Honey cake. If you like the video pls SUBSCRIBE to my channel.

Honey cake recipe | eggless honey cake | Bakery style honey cake | how to make eggless bakery style honey cake | Indian honey cake | Iyengar bakery | jam cake | fruit cake | sponge cake | how to prepare Honey cake is a popular dessert/cake recipe famous in many  South Indian bakeries, especially Iyengar bakery. Honey cake - Tasty eggless sponge cake soaked in syrup, topped with jam and sweet coconut flakes (or desiccated coconut) sprinkles. I love the local Indian bakery cake shops in Chennai. Easy Delicious eggless honey cake is one must try fail-proof cake recipe. Honey cake is perfect for a get-together, kids party, etc.

Honey Cake?

Ever since my childhood days, I am familiar with Indian-style honey cake but recently when I was discussing honey cake with my friend she told me about Russian honey cake. I am yet to try the Russian version of honey cake. Today I am sharing an Indian bakery-style honey cake. 

Why do we add sugar for honey cake syrup?

Though the cake is called honey cake some bakery honey cake doesn't contain honey. Since the cake is super sweet as honey it is called honey cake. Honey is thicker and if you add it directly it won't soak well in the cake so while preparing sugar syrup for honey cake always uses 1/2 quantity of honey compared to sugar. You can also prepare sugar syrup without honey.

If you are using honey for syrup, Never forget to add honey after the sugar syrup is lukewarm

Always add honey only after the sugar syrup comes to a lukewarm temperature. Never add honey and boil the syrup. Also, avoid adding honey to hot syrup. Never prepare the syrup with just water and honey, sugar is a must for the syrup to soak well

How much syrup should I use for honey cake?

The honey cake version we get in the Indian bakery is extremely sweet. I have a sweet tooth, but my son wouldn't eat it if it is extremely sweet. If you prepared an extremely sweet bakery-style honey cake use 3/4 cup of water, 1/2 cup of sugar, and 1/4 cup of honey. If you prepare mild subtle sweetness use 1/4 cup water, 3 tablespoon sugar, 1 tablespoon + 1/2 tablespoon honey

What kind of jam should I use for Eggless honey cake?

You can use homemade jam or store-bought jam for honey came. Any flavored jam of your choice can be used. I have used Indian kissan jam for honey cake. You can also use fruit preserve.

Should I cook the jam for honey cake?

Warming the jam with powdered sugar gives the perfect texture to spread on the cake. Always use powdered sugar as it will quickly blend with the jam. Avoid cooking the jam for a long time as it will turn watery. Cook the jam in the lowest flame for 30 seconds or until the powdered sugar is blended well with jam and jam turns into an easily spreadable consistency.

Shelf Life of the honey cake?

It depends on the amount of sugar syrup you use to soak the cake. We live in a cool place. If you are following my recipe Cake stays good for 5-6 days at room temperature. If you are refrigerating it might stay good for an extra day but keep it out for a few minutes before serving.

Can I use wheat flour instead of all-purpose flour?

Substituting the all-purpose flour with wheat flour might make the cake dense, so use the extra syrup in that case.

Can I replace milk and yogurt?

You can use 1/2 of orange juice or 1/2 cup of pineapple juice or your favorite fruit juice instead of 1/4 cup of milk and 1/4 cup of curd.

 

 

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Ingredients

Eggless Sponge Cake

1 + 1/2 cups All-purpose flour (204 g)

1 + 1/2 teaspoon Baking powder

1/4 teaspoon baking soda

¼ teaspoon Cardamom powder

pinch of salt

14 oz can Condensed Milk (396 g)

½ cup Vegetable Oil

1/4 cup milk

1/4 cup sour cream or yogurt

½ teaspoon pineapple essence

Honey Syrup

1/2 cup Water

1/3 cup Sugar

4 tablespoon honey

Jam

1/2 cup jam

2 tablespoon powdered sugar

Topping

Shredded sweetened coconut or desiccated coconut

How to make Eggless honey  cake

Cake

• Preheat the oven to 350 degrees Fahrenheit. Line the square 8-inch baking pan with parchment paper and grease with butter spray or butter; Set aside.

• In a wide mixing bowl add all-purpose flour, baking soda, baking powder, salt, and cardamom powder; mix well

• In a separate bowl or mixing glass, add sweetened condensed milk, oil, milk, sour cream, pineapple essence and mix till combined

• Gradually add the wet ingredients into the dry ingredients in 2 or more batches and mix until the mixture is combined well enough, but not blended too much. Avoid over mixing as over mixed batter results in a dense cake
• Add the batter into the prepared cake pan and tap the pan 2 or 3 times on the counter to remove air bubbles

• Bake for 30 - 35 minutes, or until a toothpick inserted into the center comes out clean. Also, the top of the cake should be a golden brown color

• Let the cake cool for 10 minutes. Then carefully flip the cake (if required run a knife along the edge and release the cake)

• Remove the pan and parchment paper and let the cake cool completely. Meanwhile, prepare the syrup

Honey Syrup

• In a small saucepan take water and sugar

• Cook on medium heat and stir until the sugar crystals completely dissolve in water

• Simmer to low flame and cook for 2 minutes. Move the pan aside and after the sugar syrup turns lukewarm add  pineapple essence and honey; stir to combine; set aside and let the sugar syrup cool completely

 

Prepare the jam

• In a heavy-bottomed pan combine jam and powdered sugar; mix well
• Turn on the stove on low flame and cook the jam for 30 seconds or until the powdered sugar is well blended with the jam and it comes to a spreadable consistency

 

Assemble the cake

• Once the cake and sugar syrup are completely cooled, trim the sides of the cake

• Use a skewer to prick the cake all over

• Gradually pour the honey syrup gently over the cake and use a spoon to spread the syrup as you pour. Make sure you pour along the sides. The syrup will get absorbed immediately

• Use a spoon or knife to evenly spread jam over the cake. Make sure a thin layer of jam is spread
• Sprinkle coconut flakes all over the cake and enjoy

 

Notes

Always mix wet and dry ingredients separately. Avoid over mixing the cake batter as it will yield a dense cake

Adjust the amount of jam according to your taste

Always use sweet shredded coconut or desiccated coconut. Avoid using regular coconut

Orange juice/pineapple juice or any preferred fruit juice can be used instead of milk + our cream combo

Wheat flour will make a dense cake so use extra syrup

Add the syrup only after both the cake and syrup are completely cool

Always use sugar while making honey syrup. Honey alone might not soak well

You can use fruit preserve instead of jam Avoid cooking the jam for long time as it might make it watery Always use powdered sugar for jam glaze. Regular sugar will take time to blend