We’ve recently had dinner at my cousin’s house. Everything was delicious, but there was one cake, which caught my eye; it was supernal. My cousin mentioned that it was her favorite cake for many years, because of the simplicity and obviously, the taste. I was excited to return home with that recipe and give it a try.
This cake requires jam to give it that fruity flavor. My cousin used currant jam and I went with peach jam. You may use any choice of your favorite jams, and each time that you switch it up will feel like a different cake.
Other Cakes to Try:
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- 16 oz Jam (apply to layers)
- 16 oz Cream Cheese; softened
- 2 cup Powdered Sugar
- 2 cup Whipping Cream: very cold
Honey Sponge Cake
- Beat eggs with sugar, until it’s three times in volume.
- Add honey into the mixture and beat again to combine well together.
- Into a small dish, combine lemon juice together with baking soda. Add Baking soda mixture into the egg mixture, fold in to combine.
- Using a spatula, fold in flour by thirds; be very gentle with the dough, so you don't over mix it and lose the fluffiness.
- Split cake dough into two parts, bake each part in a 9 inch pan at 350F for 30 minutes. Check it using a wooden toothpick; once the dough doesn't stick to the toothpick, the cake is ready.
- Slice each sponge cake into two layers and apply some jam on one side of each layer.
Jam Layered Honey Cake Cream
- To prepare the cream, beat softened cream cheese with powdered sugar.
- Beat until the mixture is smooth and has no lumps. Add whipping cream into the cream mixture, beat until the cream is firm.
Assembly of Jam Layered Honey Cake
- Apply cream to the cake between each layer.
- Apply the remaining cream on the outside of the cake.
- Decorate the cake as you wish. I cut a thin slice from one layer of the cake and turned it into crumbs, which later used to decorate the sides of the cake.
- It’s best to serve the cake after it sits overnight soaking with the cream.