Special Honey Sponge Recipe
Ingredients
| Rising flour | 1 3⁄4 Cup (28 tbs) | |
| Cornstarch | 14 Cup (224 tbs) | |
| Baking powder | 1⁄2 Teaspoon | |
| Butter | 1⁄2 Cup (8 tbs) | |
| Sugar | 1⁄2 Cup (8 tbs) | |
| Clear honey | 1 Tablespoon | |
| Eggs | 2 Large | |
| Milk | 2⁄3 Cup (10.67 tbs) | |
| Nuts | 3⁄4 Cup (12 tbs), chopped | |
| Butter | 1⁄4 Cup (4 tbs) | |
| Warm water | 1 Tablespoon | |
| Walnuts | 1⁄2 Cup (8 tbs), chopped | |
| Heavy cream | 1⁄2 Cup (8 tbs) |
Nutrition Facts
Serving size
Calories 3000 Calories from Fat 636
% Daily Value*
Total Fat 72 g110.5%
Saturated Fat 33.3 g166.3%
Trans Fat 0 g
Cholesterol 241.3 mg80.4%
Sodium 988.2 mg41.2%
Total Carbohydrates 557 g185.7%
Dietary Fiber 7.5 g29.9%
Sugars 31.6 g
Protein 18 g36%
Vitamin A 33.2% Vitamin C 0.6%
Calcium 30.2% Iron 29.1%
*Based on a 2000 Calorie diet
Directions
Sift flour, cornstarch, baking powder and confectioners' sugar together.
Cream butter with sugar and honey.
Beat in eggs, then fold in flour mixture alternately with milk.
Stir in chopped nuts.
Divide between two greased 7 inch layer cake pans.
B ake for 20 minutes.
Cool on wire rack.
To make the filling, cream butter with confectioners' sugar, honey and water.
Spread on one cake, sprinkle with most of the chopped nuts, then place second cake on top.
Whip cream until stiff.
Spoon into pastry bag fitted with large star tube and pipe decorative swirls around top of cake.
Decorate with rest of nuts.
Chef
