HONEY CAKE WITH JAM TOPPING
Honey cake recipe is popular cake found in all Iyengar bakeries of south India. This simple and easy cake is basically a vanilla sponge soaked in honey syrup, topped with jam and coconut flakes. It is a wonderful dessert that you can easily make yet looks very delicious and special. Here is an easy recipe for you all for this delicious eggless honey cake recipe with step by step photos.
This Indian cake was our favorite growing up. What's not to love about juicy and delicious cake topped with generous layer of jam and finally adorned with coconut flakes.
Basically, i have used the combination of yogurt, oil and vanilla extract as wet ingredients for this honey cake recipe. this followed by the dry ingredients like maida/plain flour and baking agents. i personally like this combination and also it results in a moist and spongy eggless cake base suitable for any flavoured cake recipe.
Recipe card for eggless honey cake
INGREDIENTS
FOR EGGLESS CAKE:
1 cup curd / yogurt
1 cup sugar
¾ cup oil
1 tbsp vanilla extract
2 cup maida / plain flour
¼ tsp baking soda
2 tsp baking powder
2 tbsp milk, if required
FOR HONEY SYRUP:
2 tbsp honey
1 tbsp water
FOR JAM MIXTURE:
3 tbsp strawberry jam
1 tbsp honey
How to make honey cake with step by step photo:
Eggless vanilla sponge cake recipe
1. Firstly, in large mixing bowl take 1 cup curd, 1 cup sugar, ¾ cup oil and 1 tbsp vanilla extract.
2. Mix well with the help of whisk for 5 minutes.
3. Further sieve 2 cup maida, ½ tsp baking soda and 2 tsp baking powder.
4. Mix well using cut and fold method.
5. Do not over mix as the cake turns rubbery and chewy. further, add 2 tbsp milk if required and mix well forming thick flowing consistency batter.
6. Further, transfer the cake batter into the square cake mould. make sure to grease the mould with butter to avoid sticking and line butter paper at bottom of the tray.
7. Level up the batter and pat the tray twice to remove the air incorporated into the batter.
8. Place the cake tray into the preheated oven. bake the cake at 180 degree celsius for 40 minutes. Or,
In cooker,
• Firstly, in a pressure cooker add in 1½ cup of salt and place a cooker rack or any cup.
• Close the lid of cooker without keeping the gasket and whistle.
• Heat for 5 to 10 minutes. as a result, gives a preheat oven atmosphere.
• Then carefully place the cake tray into the cooker, leaving gap around the edges.
• Close the lid of cooker without gasket and whistle. simmer for 40 minutes.
• Furthermore, insert a toothpick at the centre and check. if it comes out clean then the cake is done.
9. Poke the cake with a toothpick or fork making holes. keep aside.
For Honey syrup:
1. Now prepare the honey syrup by dissolving 2 tbsp honey in 1 tbsp water.
2. Boil the honey syrup for 2 minutes or till honey turns sticky.
3. Now allow the honey syrup to cool slightly.
Prepare jam mixture:
1. Prepare jam mixture by taking 3 tbsp strawberry jam and 1 tbsp honey in a pan. use jam of your choice.
2. Mix well keeping the flame on low.
3.Once the jam melts, switch off the stove. do not boil the mixture as we have added honey.
Now prepare a board for final steps:
1. Pour the prepared honey syrup over the cake and allow to seep into the cake. keep aside.
2. Spread a generous amount of jam mixture over cake and level out forming a frosting.
3. Sprinkle 2 tbsp of desiccated coconut over cake.
4. Cut the cake into rectangle or shape of your choice and enjoy your own baking treat.
Notes:
- Firstly, replace maida with wheat flour / atta to make the cake more healthy.
- Also, adding orange juice to the cake batter helps to add flavour to the cake.
- Additionally, use butter in place of oil if you are serving kids.
- Finally, honey cake stays good for a week when refrigerated.
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