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Orange Honey Sponge Cake

Orange Honey Sponge CakeA light and airy, honey-sweetened sponge cake to celebrate the holiday of Rosh Hashana, symbolically eaten with hopes of a 'sweet new year'.

Recipe Ingredients:

Sponge Cake:
6 large eggs, separated
1/2 cup granulated sugar
1/2 cup honey
2 tablespoons orange juice
1 1/4 cups all-purpose flour
1 tablespoon grated orange peel
1 1/2 teaspoons baking powder
1/4 teaspoon salt

Honey Whipped Cream:
1 cup whipping cream
3 tablespoons honey
1 teaspoon vanilla extract

Grated orange peel, for garnish

Cooking Directions:

  1. For Sponge Cake: Beat egg yolks until very light in color; gradually beat in sugar. Beat in honey and orange juice.
  2. Combine flour, orange peel, baking powder and salt; mix well. Gradually add to yolk mixture; stir until blended.
  3. Whip egg whites until stiff but not dry; gently fold into batter.
  4. Pour batter into ungreased 9-inch tube pan.
  5. Bake in a preheated oven at 350°F (175°C) about 45 to 50 minutes or until cake springs back when lightly touched on top. Remove from oven and invert pan on a sturdy funnel or bottle and let stand about 1 hour or until completely cool.
  6. Loosen cake from pan with thin spatula or knife blade; invert cake onto cake dish.
  7. Pipe Honey Whipped Cream, using pastry bag, along outer edge of top of cake; sprinkle with orange zest, if desired.
  8. For Honey Whipped Cream: Beat whipping cream until mixture thickens; gradually add honey and beat until soft peaks form. Fold in vanilla.

Makes 12 servings.

Recipe and photograph courtesy of the National Honey Board.