Honey Sponge Cake for a Cake
A great alternative to a classic honey layer cake - no rolling needed! This fluffy, simple honey sponge is porous and slightly dry, just like a classic sponge should be.
Updated : 25 February, 2026
Easy
About 30 min.
Ingredients
4
Eggs
1.5 cup
Wheat flour
1 cup
Sugar
3 tablespoon
Honey
1 teaspoon
Vegetable oil
1 teaspoon
Baking powder
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make honey sponge cake? Prepare all the ingredients. Take the eggs out in advance so they come to room temperature - this will make the sponge more tender.
Step 2
Separate the whites from the yolks. Put the whites into a mixing bowl; you’ll need the yolks a bit later. Turn the mixer to medium speed and beat the whites until foamy. Then increase the speed and beat to soft peaks.
Step 3
Continue beating, gradually add the sugar, and beat until it fully dissolves (about 10 minutes).
Step 4
While beating, add the honey. Any honey works, but its color will make the sponge lighter or darker. Since honey is a bee product, it can cause an allergic reaction - warn anyone you’re treating that it contains honey.
Step 5
While beating, add the reserved yolks and beat until you get a uniform, fluffy mixture. Turn off the mixer and remove the beaters - you won’t need them anymore.
Step 6
Mix the flour with the baking powder and sift it through a fine sieve into the bowl with the whipped eggs. This helps make the sponge airy.
Step 7
Very gently fold the flour in with a spatula from bottom to top, rotating the bowl, until smooth.
Step 8
Line the bottom of a 20-22 cm (8-9 in) baking pan with baking paper and grease the sides with vegetable oil. Transfer the batter into the pan and tap it on the table 2-3 times so it spreads evenly. Bake in a hot oven at 180°C (356°F) for about 40-45 minutes.
Step 9
Do not open the oven door during the first 20 minutes, or the sponge may sink. Remove the finished sponge and place it upside down on a rack - this helps it avoid compacting under its own weight. There’s quite a lot of sugar in the batter, so watch that the top doesn’t burn. If it does, once cooled, gently rub the burnt surface with a fine grater to the desired result.
Step 10
You can eat this sponge as is or use it to make a delicious cake. Enjoy!
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