How To make Honey Sponge Cake
6 Eggs, separated/room temp
1 c Granulated sugar
1/4 c Almond powder (OR
1 ts Almond extract)
1 tb Honey
1 1/2 c All purpose flour
1 1/2 ts Baking powder
1/4 ts Salt
1/2 ts Baking soda
4 tb Milk
2 tb Melted butter, cooled
(OR peanut oil) 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.
How To make Honey Sponge Cake's Videos
honey cake recipe | हनी केक रेसिपी | how to make eggless bakery style honey cake
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honey cake recipe | how to make eggless bakery style honey cake with detailed photo and video recipe. easy and simple cake recipe prepared very similar to sponge or vanilla cake but with a honey and strawberry jam icing. the honey flavoured cake is hugely popular in south india and is generally served as a condiment slice in iyengar bakery's. these slices of honey cake can be ideal for any occasions and can be an instant hit with kids.
honey cake recipe | how to make eggless bakery style honey cake with step by step photo and video recipe. there are several variations of this popular honey flavoured cake recipe which not only varies from india, but also overseas. in this recipe, i have tried to showcase the south indian variation especially sold on local bakery shops as slices. i have followed my previous tutti frutti cake base with honey, strawberry jam and desiccated topping.
Honey sponge cake with semolina filling [+Subtitles]
Ingredients and detailed instructions are listed in closed captions - turn them on to see :)!
Captions in your language were auto-translated from English - let me know if anything is unclear!
Today I'd like to share a recipe for a popular and well-liked honey cake. The cake is soft, with pleasant caramel notes, and not too sweet at all. Traditional semolina filling is not only delicious, but also very stable; it makes it possible to cut the cake easily, despite its height. A sweet and effective idea for weekends and parties alike!
Recipe:
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Ingredients
Cake
160 g unsalted butter
A bit over 1/2 cup honey (~180 g)
1.5 tsp baking soda
4 eggs
Pinch of salt
3/4 cup (~150 g) sugar
2 cups (~250 g) wheat flour
Filling
750 ml milk
6 tbsp (~90 g) semolina
1/2 cup (~100 g) sugar
1 tsp vanilla extract
200 g unsalted butter
Honey cake. Honey sponge. Tall cake. Tall sponge. 4 layer cake. Semolina filling. Stable filling.
Daily Beetle by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license.
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#honeycake #dessert #hubbyinthekitchen
0:00 - Intro
0:22 - Honey sponge batter
3:13 - Baking
4:16 - Semolina filling
6:34 - Cake assembly
9:08 - Done!
Taiwanese Castella Cake Recipe | Emojoie
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The videos have English and Japanese subtitles. Turning on subtitles will show you the instructions and commentary. Please enjoy the video with subtitles ♪
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*Baking powder is not needed for this recipe.
Important for success is to make a firm meringue(But not too much) and don't to overmix the batter. These two things are important to make the cake puffy.
▼Ingredients
● 18cm 【square】 cake pan
100g cake flour or all purpose flour
100g unsalted butter
100g milk
6 egg yolks
Vanilla extract
6 egg whites
100g sugar
Baking in a hot water bath
150℃(302°F) 60min.
● 15 cm【square】or 18 cm【Round】cake pan
65g cake flour or all purpose flour
65g unsalted butter
65g milk
4 egg yolks
Vanilla extract
4 egg whites
65g sugar
Baked in hot water bath
150 ° C 50 to 55 min.
●18 cm *7.5cm*H8cm【Pound cake】 cake pan
35g cake flour or all purpose flour
35g unsalted butter
35g milk
2 egg yolks
Vanilla extract
2 egg whites
35g sugar
Baking in a hot water bath
150℃(302°F) 30-35min.
● 20cm 【square】 cake pan
115g cake flour or all purpose flour
115g unsalted butter
115g milk
7 egg yolks
Vanilla extract
7 egg whites
115g sugar
Baking in a hot water bath
150℃(302°F) 65-70min.
* Preheating is necessary. Even if the recipe was written without preheat oven ..., you must preheat the oven, and please start baking when the oven reaches a set temperature.
* The result of baking may be changed depending on each oven at home. The temperature and the baking time in this recipe is only a guide. Please check the degree of baking stuff before taking it out from the oven, and then take it out.
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#Castella #TaiwaneseCastella
Honey Cake, Bakery Style Honey Tea Cake
EGG 6 MEDIUM
PLAIN FLOUR 1 + 1/4 CUP 9150 GRAM)
SUGAR 1/2 CUP (100 GRAM)
SALT A PINCH
MILK 3 TBS
HONEY 3 TBS
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Why I Didn’t Know This Recipe Before? Fluffy Honey Sponge Cake
Ingredients:
- 4 eggs
- 4 egg yolks
- 120g sugar
- 160g bread flour
- 40ml milk
- 40g mirin
- 35g honey
- 20g vegetable oil
This is Omme’s Kitchen。◕‿◕。Don’t get lost and SUBSCRIBE for more coming recipes~
ฅʕ•̫͡• Enjoy your meal!
Victoria Sponge Cake! Recipe tutorial #Shorts
How to make Victoria Sponge Cake!
This is a throwback video that I haven't posted on YouTube yet but I made this for mothers day in March!
Eloise here! I make simple recipe tutorials across my social media
My main YouTube Channel is: @Fitwaffle
Check out this Victoria sponge cake recipe! It's so simple to make I filled the cake with raspberry jam and butter cream! It was delicious!
Check out my recipe tutorial playlist if you like this video, and don't forget to subscribe ;)
#shorts #tutorial #recipe #cake #baking