Honey cake | fluffy sponge cake

• Vegetarian

• Refrigerated

  • 4 Eggs, yolks, whites

• Condiments

  • 3 tbsp Honey

• Baking & Spices

  • 3/4 cup All-purpose flour
  • 1/2 cup Sugar

• Dairy

  • 2 tbsp Butter
  • 3 tbsp Condensed milk

Found on yummilyyours.com

Ingredients

• 4 Eggs (Yolks and whites separated)
• 3/4 cup All purpose flour (Maida)
• 1/2 cup Sugar
• 3 tbsp Honey
• 3 tbsp Condensed milk
• 2 tbsp Butter (softened)

Directions

• Make sure the eggs used are at room temperature. Separate the egg yolks and whites and ensure that there is no yolk in the egg whites.
• Using a hand mixer, start whipping the egg whites at medium speed for about 4-5 minutes or until stiff peaks is formed. Set aside.
• In another bowl, add sugar to the egg yolks and whip them using a hand mixer.
• When the sugar mixes in (about 2-3 minutes on medium speed), add the honey, softened butter and condensed milk and continue whipping until you end up with a pale yellow mixture.
• Sift the flour into the yolk mixture. Using a spatula, mix the flour well into the yolk mixture.
• Now add 1/3 of the whipped egg whites and lightly fold it into the flour-yolk mixture. This step helps loosed the batter.
• Add the rest of the whipped egg whites and FOLD (Use a rubber spatula to lift batter from the bottom and layer it on the top. Repeat) it into the batter.
• Transfer the batter to a standard loaf pan lined with parchment paper.
• Now, tap the pan on the counter to eliminate air bubbles.
• Bake at 325°F for about 45-55 minutes until a skewer inserted into the cake comes out clean. Yes, the top turns golden at about 30-40th minute mark during the process. Your cake is NOT BURNING. Continue till done.
• Cool the cake on a wired rack. Cut into slices and serve.
• The cake tastes even better the next day.

Nutrition