recipe of honey cake (eggless)/marudhuskitchen
Despite of the fact that bakeries never make the exact bakes with all the same taste there are countless number of outlets I mean to say about the Iyengar bakery brand name craze.As all may know the root growth all started from Bangalore(Iyengar bakery)and their reason for success during those days was that they supplied freshly baked goods every day right from the hot oven!even during my college days there was a craze for some selected items like vegetable sandwiches,khara buns and even for the biscuits they make.But even today some Iyengar bakeries are living up their life in full swing giving their lovely Indian style bakery products competing with many modern unique bakery shops.This recipe of honey cake is one such delicacies that I loved and tasted during my school days!a colourful jam topping with cake dunked in honey syrup and all the sides of the cake would be perfectly covered with coconut.The very sight of this display in the Iyengar cake shop would be so tempting and nowadays I don’t see these cakes available as far as to my knowledge because couple of times when I visited the near by bakery they were not there of course they may be available at other shops.I recently got the recipe from this site and did it with minor variations(sponge cake recipe I didn’t follow her) it came out very well and am thank full to her for giving me such a wonderful!the exact iyengar bakery style recipe.
recipe of honey cake (eggless)
For sponge cake:
All purpose flour /maida – 11/4 cup
Corn flour – 1/4 cup
Vinegar – 1 tbsp
Baking powder – 11/2 tsp
Baking soda – 3/4 tsp
Milk – 1/2 cup
Condensed milk – 1/2 cup
Butter(soft) – 1/2 cup
A little pinch of salt
Vanilla essence – 1 tsp
For honey syrup:
Water – 1/2 cup
Sugar – 2 tbsp
Honey – 1/4 cup
Rose water – 2 tbsp
For Jam layer:
Mixed fruit jam – 2 – 3 tbsp
Sugar – 2 tsp
Chilli powder – 11/2 tsp
For topping – some desiccated coconut
For cake :
1.Keep ready with all the ingredients for baking.
2.Grease the pan with butter on all sides then dust with flour and keep ready.
3.Sift maida,cornflour,baking powder,soda and salt together and keep ready.
4.In a wide bowl add condensed milk and butter cream well for about five minutes(colour will totally change).
5.Then add vanilla essence ,add vinegar and beat nicely.
6.Pre-heat oven at 180 degrees for 10 minutes.
7,Add flour little at a time and in-between add milk then and there to bring it to a cake batter consistency
(don’t beat now only folding with a spatula)
8.When all the flour and milk is used up transfer to the greased baking pan and bake it for 20 -25 minutes depending upon your oven temperature.
9.I have used a 7 1/2 inch(length) rectangular pan.
For jam layer:
10.Take jam,sugar and chilli powder in a pan and let it dissolve keep on stirring till it becomes a nice sauce.
11.Take it in a separate cup and reserve to cool.
For honey syrup:
12.Take sugar and water in a pan heat up till sugar is dissolved add rose-water to it and switch off.
13.When the syrup become warm add honey to it and mix up and keep ready.
Final topping up for honey cake:
14.After the cake is completely cool invert the cake upside down.
15.Now smear the warm honey syrup all over the cake then apply jam to the cake.
16.Spread in some coconut cut and serve(give some time for all the syrup to seep through the cake).
17.It keeps well for one day maximum two days.