Honey Sponge cake


IMG_6602.jpgHoney Sponge Cake


6 eggs yolks – I used grade B eggs which is about 60g
70g corn oil
100g plain flour
Pinch of salt
50g milk
50g honey

6 eggs whites
1/4 tsp cream of tartar (may replace with 1 tsp lemon juice or vinegar)
50g sugar

Line the base of an 8″ round pan and grease the sides

1. Put oil in a saucepan and heat on low fire until just simmering. If you have a thermometer it should read 70C. Remove and immediately add the flour and stir with a whisk until a smooth paste is obtained.
2. Add in honey and milk and stir to combine. At this stage the batter will becomes thick and lumpy.
3. Add in egg yolks and whisk with hand whisk until batter is smooth and runny again. Set aside.
4. Beat the egg whites until foamy then gradually add sugar to beat until firm peaks form.
5. Add 1/3 of the meringue into the yolk batter and using the hand whisk to mix until combined. Add the next 1/3 portion and whisk again. Finally, add the last portion, whisk briefly before switching to spatula to scoop the batter from bottom and fold up on to the batter to make sure all are combined and no more yolk batter can be seen.
6. Pour into prepared pan and bake in water bath at 160C for 70 mins. Remove water bath and continue to bake at 100C for another 10 minutes.
7. Remove from oven and leave it for a couple of minutes before unmoulding.
8. Cool completely before you proceed to frost the cake.


Whipped cream frosting:

150g whipping cream
30g icing sugar (sifted)
1 tablespoon cocoa powder (sifted)

Place all ingredients in the mixer bowl and whip until stiff (make sure you place your bowl and whisk in the chiller for a few minutes) and use it to frost the cake. Keep chilled while you prepare the ganache.


50g semi sweet dark chocolate chips
65g whipping cream
5g corn syrup

Nuke whipping cream for 20 seconds, stir and repeat. Pour over chocolate chips and add corn syrup. Stir until smooth and cooled before using.






  1. Mhee said

    Hi Jeanie,

    Love your cakes and detailed recipes.

    I’ve made the cake exactly like what your recipe and my cake came out nice and tall spongey like yours. But it deflated slowly after I invert it back and removed the baking paper. Does that happen to yours at all?

    If not can you advise what do you think it is?

    Also I am just wondering if you can do an entry for how you whip up egg whites on soft peak, firm peak and stiff peak difference for some of the people who may be wondering?

    I have friends who asked me that question before and I thought you’ll be the best person to ask because I like your entry a lot.

    Thank you for your time reading this 🙂


    • jeannietay said

      Go to this post to see firm peaks http://wp.me/px5xl-30. If you cake deflates too much, it is underbaked. Test by pressing lightly on the surface. If squishing can be heard, bake a little longer.


      • Mhee said

        Thank you for your prompt reply. I don’t know why it will be under bake as I followed your baking timing and have an oven thermometer on, but I’ll try to bake a little longer the next time.

        Appreciate your time:)


      • jeannietay said

        Every oven works differently, all timing in recipes are just an indication as a guide only, you should adjust accordingly to suit your own oven.


  2. Happy said

    Can you advise what is corn syrub? If dun have, can omit or replace with other ingredient?


  3. Mhee said

    Yeap totally understand that. Also just wondering if I am to make honey OGURA cake, will you be able to advise about how’s the recipe going to be like? Love all you OGURA cakes:)


    • jeannietay said

      Follow these ingredients:

      egg yolk ~ 100g (about 5 eggs)
      whole egg 1
      salt ~ 1/4 tsp
      corn oil ~ 60g
      honey ~ 70g
      milk – 20g
      superfine flour ~ 75g

      egg white ~ 200g (from 5 eggs)
      castor sugar ~ 40g
      lemon juice ~ 1 tsp or 1/2 cream of tartar


  4. chris said

    Hi Jeannie

    May I know what is nuke whipping cream?


    • jeannietay said

      Heat up in the microwave


  5. chris said

    Hi Jeannie

    Sorry to keep disturbing you. I make my ganache as per your instructions but mine doesn’t thickens. Do I need to keep it in the fridge for some time before I can use it?


    • jeannietay said

      Yes you can keep in the fridge till cooled. If not add more chocolate chips.


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