This Eggless honey cake recipe / Iyengar bakery honey cake is actually introduced by Bangalore Iyengar bakery which is also famous for their other stuffs like veg sandwiches, dilpasand, khara buns, biscuits etc. A basic sponge cake is enough to prepare this tasty delicacy. This cake is so soft, moist, drenched in sugar syrup, beautifully topped up with colourful jam and desiccated coconut. No much introduction is needed for this delicious cake as most of us would have tasted it. Do try this cake and you will surely enjoy it.
Indian Bakery Style
Eggless Honey Cake Recipe | Iyengar Bakery Honey Cake
Equipment
- OTG Oven / Microwave Oven
- Mixing Bowl
- Baking Tray
Ingredients
Ingredients
- 1¼ Cup All Purpose Flour / Maida
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- 1 Cup Condensed Milk
- ½ Cup Oil
- ½ Cup Orange juice / milk
- 2 tbsp Powdered Sugar
- 1 tsp Vanilla essence / orange essence
- 1 tsp Lemon juice / vinegar
For Honey Syrup
- ½ Cup Water
- ¼ Cup Honey
- 2 tbsp Sugar
- 1 tsp Rose essence optional
For Jam Topping
- 3 to 4 tbsp Mixed Fruit Jam
- 1 tbsp Sugar
- Desiccated Coconut As Required
Instructions
- Keep all the ingredients ready. In a bowl pour condensed milk, orange juice, oil and vinegar.
- Then add essence, powdered sugar and whisk it well. Sieve APF, baking powder and baking soda. Add it to the wet mixture.
- Whisk it gently to a smooth batter, without any lumps. Grease the tray with oil and dust with some flour all over, or line it with a butter paper.
- Pre-heat the oven for 10 minutes at 180c. Pour the batter in the tray and shake the pan on sides, so that the air bubble releases. Place the tray in the oven and bake for 35 to 40 minutes at 180c. My cake was baked in 30 minutes itself. Allow it to cool and gently remove the cake from the tray.
For Honey syrup
- Add water in a pan with sugar and boil till sugar dissolves. Switch off flame, once the sugar syrup becomes warm pour honey, rose essence and mix well. Trim the edges and prick the cake all over with a tooth pick or fork gently. Now pour the honey syrup over the cake. The cake will absorb all the syrup very soon.
For Jam Topping
- In a pan melt jam and sugar till it becomes thin. Spread the jam all over the cake immediately. If it cools down, it will solidify (you can heat again and use). Sprinkle desiccated coconut over the cake and cut into pieces.Enjoy this delicious Indian bakery style cake at any time.
Notes
Tips for Iyengar Bakery Honey Cake
1. All-purpose flour can be replaced with wheat flour. But this eggless honey cake recipe tastes good with APF.2. Any basic vanilla cake /orange cake can be used for this recipe.
3. Orange juice can be replaced with milk, in that case, use only orange essence for more flavour.
4. A pinch of food colour can also be added to the batter for nice colour. But I didn't use any colour.
5. Baking time varies from oven to oven for this Iyengar bakery honey cake.
6. When making honey syrup, add honey to the sugar syrup only when it is warm.
7. Other jams like pineapple, strawberry etc can also be used. But I prefer a mixed fruit jam.
8. The shelf life of this Indian bakery style cake is 2 days only as it is very moist.
9. After slicing the cake you can coat the cake with honey syrup and desiccated coconut even to the sides, as done in bakeries.
10. In bakeries, they add a pinch of chilli powder to the jam topping to get an extra punch. But it is optional.
Eggless Honey Cake Recipe
Method for Eggless Honey Cake Recipe
1. Keep all the ingredients ready. In a bowl pour condensed milk, orange juice, oil and vinegar.
2. Then add essence, powdered sugar and whisk it well. Sieve APF, baking powder and baking soda. Add it to the wet mixture.
3. Whisk it gently to a smooth batter, without any lumps. Grease the tray with oil and dust with some flour all over, or line it with a butter paper.
4. Pre-heat the oven for 10 minutes at 180c. Pour the batter in the tray and shake the pan on sides, so that the air bubble releases. Place the tray in the oven and bake for 35 to 40 minutes at 180c. My cake was baked in 30 minutes itself. Allow it to cool and gently remove the cake from the tray.
For Honey syrup
5. Add water in a pan with sugar and boil till sugar dissolves. Switch off the flame, once the sugar syrup becomes warm pour honey, rose essence and mix well. Trim the edges and prick the cake all over with a toothpick or fork gently. Now pour the honey syrup over the cake. The cake will absorb all the syrup very soon.
For Jam Topping
6. In a pan melt jam and sugar till it becomes thin. Spread the jam all over the cake immediately. If it cools down, it will solidify (you can heat again and use). Sprinkle desiccated coconut over the cake and cut into pieces.
Enjoy this delicious Iyengar bakery honey cake at any time.
Iyengar Bakery Honey Cake
Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog. 
A small tip…pls dont heat honey …as per ayurveda it becomes a toxin if heated. Use jaggery instead.
This is such a lovely cake ..Priya..awesome
Thank you Jayashree for your comments.
Hi, I have added the honey to the sugar syrup ,when it becomes warm only and have mentioned it clearly in the tips also .Thanks for your tips.
Such a pretty and yummy looking honey cake. I would love to have a huge slice right now.
Thank you Anu for your comments.
how much is your 1 cup of flour to gram & 1 cup condensed milk to ml/gr? i wish you could write metric conversion too, thanks in advance
Sure here after I will share the recipes in grams too, will update the old recipes too. 1 flour cup – 240 grams, 1 cup condensed milk – 250 ml.
how much is your 1 cup of liquid? is it 240/250ml? please help thanks
Hi Aya, 1 cup is equal to 240 ml, thanks for visiting my blog.