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Honeycomb Sponge Cake Recipe

A favorite of southern cookouts and family reunions is the spongecake, World Honey Market helps you elevate this traditional dessert with some of our all-natural orange blossom honey.

Sponge cake is known for being light and airy, but it's also strong and absorbent, which means it works well with fillings and frostings. It is a perfect vehicle for our orange blossom honey and honeycomb. Impress your family and friends with this easy and unforgettable layered cake.


  • 16 oz self-raising flour, sifted

  • 16 oz granulated sugar

  • 2 tsp baking powder

  • 16 oz unsalted butter, softened, plus extra to grease

  • 8 eggs

  • 1/3 cup milk

  • 2 oz WHM orange blossom honey

  • 1 1/2 cups pure (thin) cream

  • 8 oz mascarpone

  • 8 oz fresh honeycomb chopped

  • Powdered sugar to dust


  1. Preheat the oven to 350°F. Grease 3 x 8in cake pans and line bases with baking paper.

  2. Place the flour, sugar, and baking powder in a stand mixer fitted with the paddle attachment. Add the butter, eggs, milk, and WHM Orange Blossom Honey, and beat for 6 minutes or until smooth and doubled in size.

  3. Divide the batter evenly among the prepared pans and bake, swapping pans halfway, for 25 minutes or until the center of the cakes spring back when gently pressed. Allow to cool in pans for 10 minutes, then place on wire racks to cool completely.

  4. Place the cream and mascarpone in a stand mixer fitted with the whisk attachment and whisk on high speed until stiff peaks form.

  5. Place one sponge cake on a serving plate. Spoon over half the cream and spread out to the edges. Scatter with half the honeycomb. Top with second sponge cake and remaining cream, spreading to edges, then scatter with remaining honeycomb. Top with final sponge cake.

  6. Dust the cake with icing sugar and cut into pieces to serve.











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