FRESH APRICOT-HONEY SPONGE CAKE (RUSSIAN STYLE)
Summer is the time when we can forget about tinned fruit and canned preserves, and can finally enjoy the full, rich flavour of fresh fruits. This is a great fruity, juicy sponge cake made from lots of real apricots with a gentle hint of honey. Fabulous for sweetening up mid-summer tea time!
Provided by UniChefUK
Categories World Cuisine Recipes European Eastern European Russian
Time 1h15m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease a 9-inch cake pan with butter, and dust with bread crumbs; set aside.
- Melt butter in a small saucepan over medium heat. Add the sliced apricots, and drizzle with honey. Cover, and cook gently until the apricots have softened, then allow to cool to room temperature.
- Meanwhile, beat the egg whites to soft peaks with an electric mixer. Slowly pour in sugar while continuing to beat to stiff peaks; set aside.
- Beat the egg yolks on low speed for a few seconds until slightly thickened. Slowly pour in sugar while continuing to beat until thickened and light-colored. Beat in milk, then sift together flour with baking powder, and fold into yolks along with cooled apricot mixture, walnuts, and egg whites until combined.
- Pour into prepared pan, and bake in the middle or bottom of the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Loosen the cake by running a knife around the edges of the pan. Invert cake onto a plate, then place another plate on the cake bottom, and flip right-side-up; cool completely before serving.
Nutrition Facts : Calories 327 calories, Carbohydrate 65.6 g, Cholesterol 73.9 mg, Fat 6.2 g, Fiber 1.6 g, Protein 5.3 g, SaturatedFat 1.8 g, Sodium 72.9 mg, Sugar 53.7 g
FRESH APRICOT-HONEY SPONGE CAKE (RUSSIAN STYLE)
This is a great fruity, juicy sponge cake made from lots of real apricots with a gentle hint of honey
Provided by seattlelove
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease a 9-inch cake pan with butter, and dust with bread crumbs; set aside.
- Melt butter in a small saucepan over medium heat. Add the sliced apricots, and drizzle with honey. Cover, and cook gently until the apricots have softened, then allow to cool to room temperature.
- Meanwhile, beat the egg whites to soft peaks with an electric mixer. Slowly pour in sugar while continuing to beat to stiff peaks; set aside.
- Beat the egg yolks on low speed for a few seconds until slightly thickened.
- Slowly pour in sugar while continuing to beat until thickened and light-colored. Beat in milk, then sift together flour with baking powder, and fold into yolks along with cooled apricot mixture, walnuts, and egg whites until combined.
- Pour into prepared pan, and bake in the middle or bottom of the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Loosen the cake by running a knife around the edges of the pan.
- Invert cake onto a plate, then place another plate on the cake bottom, and flip right-side-up; cool completely before serving.
Nutrition Facts : Calories 338.7, Fat 6.3, SaturatedFat 1.9, Cholesterol 74.1, Sodium 93.2, Carbohydrate 67.6, Fiber 1.7, Sugar 53.6, Protein 5.6
DECADENT HONEY SPONGE CAKE
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
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.
HONEY SPONGE CAKE
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
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.
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