Sponge honey cake

Recipe for a real honey sponge cake - dry and crumbly. Dry biscuit is a classic of the genre. Honey is its kind. The biscuit turns out to be dry, porous, with a sweet taste. The addition of honey gives the baking a golden color. Such a sponge cake is good to use for forming cakes and cakes, adding various creams and impregnations to it. Children and the elderly are recommended to serve a dry sponge cake with tea or milk. Additionally, you can serve jam, jam, condensed milk.

naniki

The author of the recipe

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Composition / ingredients

Servings:

Chicken eggs

Wheat flour

1.5

Sugar

Honey

Sunflower oil

Baking powder

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 10 % 7 g

Fats 6 % 4 g

Carbohydrates 85 % 61 g

299 kcal

GI: 0 / 0 / 100

Step-by-step cooking

Cooking time: 1 h

Step 1:
Prepare the products according to the list.
Step 2:
To prepare a fluffy, crumbly honey sponge cake, separate the whites from the yolks. Whisk the whites with a mixer into a foam. Add sugar, continuing to beat. Then, continuing whipping, gradually enter the yolks and honey.
Step 3:
In the same way, add the flour with baking powder in parts when whipping at low speed. You should get a lush, thick mass.
Step 4:
Pour the dough onto oiled paper placed in a baking dish.
Step 5:
Bake honey sponge cake in a preheated 180 degree oven for 40-45 minutes. When the biscuit is ready, leave it to cool for a while in a disconnected oven.