CLASSIC HONEY

SPONGE CAKE

Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
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Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 CLASSIC HONEY SPONGE CAKE
The weight of the cake ~ 2.5 kg, d=23-24 cm, h=15 cm.

HONEY SPONGE LAYERS

Ingredients Total weight: ~ 1128 g

for 10 layers d=22 cm 100%

Whole eggs 180 g 16%

Butter 82,5% 120 g 11%
Sugar 220 g 20%
Honey 100 g 9%
Baking soda 8g <1%
All-purpose flour 500 g 44%

1 In a saucepan, slightly whip the eggs with sugar using a whisk.

2 Add butter, honey and baking soda to the egg and sugar mixture, slightly stir and cook over
medium heat, constantly stirring. The baking soda will react with honey. The mass will foam and
increase in volume.

3 Remove the foaming mixture from heat and add sifted flour. Knead the dough with a spoon and
set it aside for 10-15 minutes.

4 Shape the slightly cooled honey dough into a ball, wrap it with cling film and put in the fridge for
15-30 minutes.
TIP
For faster cooling, transfer the dough into a flat, wide container and cover it with cling film.

5 Sprinkle the ready dough with the flour, weigh it and divide into 10 equal parts (~100-110 g each),
shape each of them into a small ball.

6 Roll out each ball of dough on a sheet of parchment paper into a thin layer about 23-24 cm in
diameter. Poke with a fork.

7 Bake for about 5 minutes at 170 °C / 338 °F until golden brown.

8 While the layers are still hot after baking, quickly cut the circles d=22 cm out of them. Turn the
leftovers into crumbs.

Copyright©2021 International Culinary Academy KICA, All rights reserved.

 CLASSIC HONEY SPONGE CAKE
The weight of the cake ~ 2.5 kg, d=23-24 cm, h=15 cm.

SOUR CREAM FROSTING

Ingredients Total weight: ~ 1330 g 100%

Sour cream 25-35% 800 g 60%

Whipping cream 33-36% 400 g 30%
Icing sugar 120 g 9%
Vanilla extract 9g 1%

1 Pour the sour cream with high fat content (25-35%) and the whipping cream (33-36%) into the
mixer bowl. Add icing sugar and vanilla extract. Whip at low speed first, to mix powder and liquid
ingredients, and then at high speed until the peaks form.
TIP
Use cold sour cream and whipping cream that have spent a night in the refrigerator at ~ 4 °C / 39 °F to get the mixture
that whips well.

2 The ready cream is very stable, but at the same time fluffy and airy. Transfer it to a separate
container. Now you can start assembling the cake.

ASSEMBLING THE CAKE

Ingredients

Baked sponge layers

Sour cream frosting

1 Apply some frosting on the center of the cake base, place the first sponge layer and press
slightly.

2 Then apply 1/9 of the frosting (~ 140 g) on its top. Spread it evenly over the entire surface of the
layer using an offset spatula. You may leave some space at the edges of the layer, ~ 0.5 cm.
Thus, assemble the cake till the end.

3 Wrap the cake with acetate film tightly. Then put on an adjustable cake ring for assembling. Press
the cake carefully with your hand to get rid of hollows and air pockets inside the cake, as well as
to flatten it.
TIP
You may put a weight on the top of the cake and put it in the fridge for 2-3 hours. After that the weight has to be
removed and the cake should stay in the fridge for another 3-4 hours, preferably overnight.

Copyright©2021 International Culinary Academy KICA, All rights reserved.

 CLASSIC HONEY SPONGE CAKE
The weight of the cake ~ 2.5 kg, d=23-24 cm, h=15 cm.

CREAM CHEESE BUTTERCREAM

Ingredients Total weight: ~ 600 g 100%

Cream cheese 400 g 67%

Butter 82,5% 150 g 25%
Icing sugar 50 g 8%

1 Put the butter of room temperature in the mixer bowl, add icing sugar and whip with the whisk
attachment at medium or maximum speed until a fluffy light mass is obtained.

2 Switch the speed to medium and gradually add the cold cream cheese. Do not overbeat the
buttercream, it should be smooth and homogeneous.

3 Before coating the cake, stir the buttercream with a spatula to remove the excess air and make it
smoother.

COATING AND DECORATING THE CAKE

Ingredients

Cooled-down assembled cake

Cream cheese buttercream
Honey sponge layer crumbs

1 Remove the ring and the acetate film from the cake that has spent a night in the fridge.

2 Place the cake on the turntable and spread the buttercream over the surface of the cake with the
offset spatula.

3 Then smooth down the sides of the cake by rotating the turntable and using the icing scraper. It
is not necessary to smooth down the cake too carefully, one layer of coating is enough.
TIP
For a beautiful final coating, press the icing scraper firmly against the cake at right angle and quickly rotate the
turntable.

4 Decorate the coated cake immediately, while the buttercream is still soft, with honey sponge layer
crumbs.

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