Step-By-Step Photo Tutorial:
Here is a step-by-step tutorial on how to make a honey cake like the Russian version! This Russian Honey Cake Recipe is the sponge cake version that is melt-in-your-mouth!
PREP: Preheat the oven to 350° F. Then, cut out 4 pieces of parchment paper enough to cover an 18×13″ baking sheet.
1. Beat together the eggs and honey until light brown and frothy (about 2 min.)
2. Dissolve the baking soda in vinegar and add to the egg mixture, along with the flour.
3. Beat all together just until combined.
4. Place 1/2 cup of the sponge cake batter onto an inverted baking sheet covered with parchment paper. Spread the mixture as thin as possible reaching the corners of the baking sheet and then bake for 7 minutes (batter should be spread out to the size of a 16″ by 11-inch rectangle.) Repeat with remaining layers.
(TIP: For a quicker process, use two same-sized baking sheets. One for spreading out the batter and the other for baking. Parchment paper helps with transferring layers from place to place. The batter tends to get slightly thicker the longer it sits, so working quickly is the key.)
5. Carefully peel off the parchment paper from the cake layers.
6. Cut out 2 circles from each cake layer using a plate (about 7 1/2″ in diameter.) You should have a total of 8 circles.
(Tip: Keep layers in a plastic bag until needed, to prevent them from drying out.)
7. Take the leftover cake pieces and place them on a baking sheet. Bake for 5-10 minutes at 275°F for the crumbs to dry out. (This makes the crushing process a breeze.)
8. Place dried left-overs into a zip-lock bag and crush them into fine crumbs using a rolling pin.
Continue reading on the next page
Step-By-Step Photo Tutorial:
Here is a step-by-step tutorial on how to make a honey cake like the Russian version! This Russian Honey Cake Recipe is the sponge cake version that is melt-in-your-mouth!
PREP: Preheat the oven to 350° F. Then, cut out 4 pieces of parchment paper enough to cover an 18×13″ baking sheet.
1. Beat together the eggs and honey until light brown and frothy (about 2 min.)
2. Dissolve the baking soda in vinegar and add to the egg mixture, along with the flour.
3. Beat all together just until combined.
4. Place 1/2 cup of the sponge cake batter onto an inverted baking sheet covered with parchment paper. Spread the mixture as thin as possible reaching the corners of the baking sheet and then bake for 7 minutes (batter should be spread out to the size of a 16″ by 11-inch rectangle.) Repeat with remaining layers.
(TIP: For a quicker process, use two same-sized baking sheets. One for spreading out the batter and the other for baking. Parchment paper helps with transferring layers from place to place. The batter tends to get slightly thicker the longer it sits, so working quickly is the key.)
5. Carefully peel off the parchment paper from the cake layers.
6. Cut out 2 circles from each cake layer using a plate (about 7 1/2″ in diameter.) You should have a total of 8 circles.
(Tip: Keep layers in a plastic bag until needed, to prevent them from drying out.)
7. Take the leftover cake pieces and place them on a baking sheet. Bake for 5-10 minutes at 275°F for the crumbs to dry out. (This makes the crushing process a breeze.)
8. Place dried left-overs into a zip-lock bag and crush them into fine crumbs using a rolling pin.
Continue reading on the next page
