Honey and Jam Cake
A light and fluffy sponge cake made with delicious floral Local Hive Cali Valley Honey™ and filled with a honey cream filling and sour cherry jam. If you're looking for a lighter cake or just an afternoon pick-me-up, this is the cake to try! Recipe makes one layer, double recipe for two-layered cake.
Equipment
- 1 8 inch round cake pan *if making multiple layers, need to double recipe
Ingredients
- 1 tbsp for buttering pan
- 4 eggs 2 whole+ 2 eggs separated into yolks and whites
- ¼ cup sugar
- ¼ cup Local Hive™ Cali Valley honey
- 1 cup sifted flour
Jam and Cream Filling
- ½ cup sour cherry jam (any tart fruit will do including black currant, etc.)
- 1 tbsp lemon juice
- 1 cup heavy whipping cream
- 3 tbsp sifted powdered sugar
Instructions
Cake Batter
- Preheat oven to 350°. Butter an 8-inch cake pan and place a round of parchment paper in the bottom.
- Separate the two eggs and place the whites in a separate medium bowl. Place the leftover yolks along with the other two whole eggs into a large bowl. Mix the whole eggs + 2 yolks with the sugar on high for 7-10 minutes until paler in color with a thicker consistency.
- Fold in the Egg Whites. Switching to a whisk or whisk attachment if you’re using a hand mixer, whip the egg whites in the medium bowl until soft peaks form (3-4 minutes). Using a spatula, fold in the egg whites to the egg/sugar mixture until you have a smooth batter.
- Sift the flour into the cake batter bowl and fold it in using a spatula.
- Bake the cake for 22-25 minutes. To check the cake is baked, insert a toothpick or knife into the center of the cake. If it comes out clean, the cake is ready. Remove from oven and let cool for 5 minutes. Flip cake onto a cooling rack and let stand until room temperature.
Filling
- While the cake is baking, mix the lemon juice and the jam together in a small saucepan on medium heat for about 5 minutes. Turn off heat and let stand to cool.
- In a medium bowl, whip the heavy cream with a hand mixer until soft peaks form. Add in the sifted powedered sugar and Local Hive Cali Valley honey. Set aside.
Assembly
- If only using a single layer, you can gently shave off the top of the cake to make it completely flat (save those scraps for the topping decoration! See note). Spread a thin layer of jam and top it off with a layer of the whip cream filling. If doubling the recipe, spread a thin layer of jam on top of one layer followed by a layer of cream filling. Stack the second layer on top and repeat. Spread a thin layer of jam onto the cake and then spread with the whipped cream.
- Note: For the optional topping made from the cake top scraps, place the scraps on a baking sheet and bake in the oven on 350° for 10 minutes. Remove from oven and let cool a few minutes before giving them a rough crumble using your hands to the top of the cake (see photo).
- If serving the next day, wrap the cake in plastic wrap and store in the fridge. It’s actually best the next day! Remove from fridge 20 minutes before serving.