Decadent Honey Sponge Cake

Recipe by HeatherFeather
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 F.
  • Combine coffee and baking soda well and set aside.
  • Using a mixed on high speed, beat egg whites until soft peaks form.
  • Gradually add just 1/2 cup of the sugar,2 Tbsp at a time, beating well after each addition, until well combined and whites are in stiff peaks; set aside.
  • Using a clean bowl, beat egg yolks with the remaining 1/2 cup sugar until thick and lemony in color.
  • Switch to low speed and mix in honey until well combined.
  • Add flour, Amaretto (or liqueur of choice) baking powder, and the coffee mixture on very low speed, mixing just until blended, scraping down sides as needed.
  • Raise the speed to medium, then beat well for 2 minutes (set a timer), scraping down bowl as needed.
  • Using a spatula, fold in the egg whites gently, just to blend- do not overmix.
  • Fold in raisins and nuts gently.
  • Pour into a 10 inch tube pan with removable bottom (or an angel food cake pan).
  • Bake 1 hour and 10 minutes, or until top is springy and golden, and the cracks appear dry, not wet (cracks are normal).
  • Have ready a bottle or funnel set upside down on the counter.
  • Invert the cake onto the bottle and let cool completely in the pan.
  • Once cooled, use a knife or spatula to loosen edges, then remvoe cake from pan.
  • Dust with powdered sugar before serving.
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