Honey Cake Sponge with Honey Syrup and Chantilly Cream Recipe 🍯🍰

This Honey Cake Sponge combines the richness of honey and citrus zest for a moist, flavorful base paired with a fragrant honey syrup and luscious Honey Chantilly Cream. Perfect for special occasions or an elegant dessert, this cake is sure to impress with its light texture and harmonious flavors.

Ingredients

For the Honey Cake Sponge

• 155 g Cake Flour
• 3 g Baking Powder
• 6 g Baking Soda
• 30 g Whole Egg
• 45 g Egg Yolks
• 135 g Organic Honey
• 60 g Egg Whites
• 50 g Granulated Sugar
• 10 g Lemon Juice
• 120 g Butter, melted
• 1 Lemon, zested
• 1 Orange, zested

For the Honey Cake Syrup

• 45 g Water
• 1/2 Cinnamon Stick
• 1/2 Orange, zested
• 1 Whole Star Anise
• 10 g Lemon Juice
• 1/2 Lemon, zested
• 20 g Organic Honey
• 45 g Orange Juice

For the Honey Chantilly Cream

• 285 g Heavy Cream (35%), divided
• 10 g Organic Honey
• 10 g Vanilla Paste
• 45 g White Chocolate (34%)

Method

1. Make the Honey Cake Sponge

1. Sift Dry Ingredients: In a bowl, sift together cake flour, baking powder, and baking soda. Set aside.
2. Prepare Egg Mixture: In a mixing bowl over a 65°C (150°F) water bath, whisk the whole egg, egg yolks, and honey until foamy.
3. Whip Meringue: In a separate bowl, whip egg whites and granulated sugar until soft peaks form. Add the lemon juice and continue whipping until combined.
4. Incorporate Butter: Gradually mix melted butter into the egg-honey mixture.
5. Combine: Gently fold the meringue into the egg-honey mixture. Slowly add the sifted dry ingredients and citrus zest, stirring gently until combined.
6. Bake: Spread the batter evenly into two baking trays. Bake at 165°C (330°F) for 13-15 minutes or until golden and springy.

2. Make the Honey Cake Syrup

1. Combine all syrup ingredients (water, cinnamon stick, orange zest, star anise, lemon juice, honey, and orange juice) in a saucepan.
2. Bring to a boil, then reduce heat and let it infuse for 30 minutes.
3. Strain the syrup and let it cool before using.

3. Make the Honey Chantilly Cream

1. Heat 200 g of the cream with honey and vanilla paste to 65°C (150°F).
2. Pour the warm cream over the white chocolate. Whisk gently until smooth.
3. Add the remaining 85 g of cream and emulsify with a hand blender.
4. Cover and refrigerate overnight to allow the flavors to meld.
5. Whip the cream mixture until it holds soft peaks before using.

Assembly

1. Brush the baked honey cake sponge layers generously with the honey syrup.
2. Layer the cake with Honey Chantilly Cream between each layer or pipe decorative dollops on top.
3. Garnish with additional citrus zest, a drizzle of honey, or edible flowers for an elegant finish.

Pro Tips for Success

• Room Temperature Ingredients: Ensure all eggs and butter are at room temperature for smooth mixing.
• Even Baking: Spread the batter evenly to ensure consistent baking across the layers.
• Infusion Time: Allow the honey syrup to infuse fully for the best flavor.
• Overnight Rest for Chantilly Cream: This allows the flavors to blend and the cream to whip up beautifully.

Frequently Asked Questions

Q1: Can I make this cake ahead of time?

Yes! The sponge, syrup, and cream can be made a day in advance. Assemble just before serving for the freshest taste.

Q2: Can I substitute the honey?

You can use maple syrup or agave nectar, but the flavor profile will change slightly.

Q3: How do I store leftovers?

Store the assembled cake in an airtight container in the refrigerator for up to 3 days.

Q4: Can I freeze the sponge?

Yes, wrap the sponge tightly in plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight before assembling.

Q5: What if I don’t have white chocolate for the Chantilly Cream?

You can substitute it with milk chocolate for a slightly different flavor, but ensure it is a high-quality chocolate for the best results.

Enjoy creating this delightful and elegant Honey Cake Sponge! 🍯🍋🍊

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