Fluffy Capilano Honey Birthday Cake
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Easy
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50 mins
Is there anything more exciting than presenting a home-made cake to partygoers at a birthday? The smell of freshly blown-out candles, the maybe not-so-great singing, and each families unique cake cutting tradition. Create more fond memories this year with the perfect cake.
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Skill Level
Easy
-
Prep Time
20 mins
-
Cooking Time
30 mins
-
Servings
12
Ingredients
- 185g unsalted butter, chopped
- 270g (¾ cup) Capilano Pure Honey
- 250ml (1 cup) milk
- 3 eggs, separated
- 100g (1 cup) almond meal
- 300g (2 cups) self-raising flour
- 3 tsp cinnamon, ground
- 3 tsp baking powder
- 600ml thickened cream
- Capilano Pure Honey , to serve
- Preheat oven to 170°C (150°C fan-forced). Grease and line two 20cm round cake tins.
- Combine butter and honey in a microwave safe bowl and microwave in 30 second intervals, stirring between each, until the butter is melted and combined with the honey.
- Whisk in milk and egg yolks until combined, then add almond meal and whisk again. Sift in the self-raising flour, cinnamon and baking powder and mix to combine. Using an electric mixer, whisk the egg whites to stiff peaks then add to the cake mixture and fold through until just combined.
- Divide mixture evenly between the two cake pans and bake for 30 minutes until a skewer inserted into center comes out clean. Remove from oven and stand for 10 minutes, then turn out onto a cool rack and cool completely.
- Using an electric mixer, beat thickened cream until stiff peaks form, being careful not to over-beat as it will split. Spread half of cream over one of the cooled cakes, then place the second cake on top and top with the remaining thickened cream. To serve, drizzle with Capilano honey.
- Storage: Keep refrigerated in an airtight container 2-3 days.
Used in this recipe
Pure Honey
Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and their beekeepers, our signature blend of eucalypt and ground flora honey is the taste you know and love.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- Preheat oven to 170°C (150°C fan-forced). Grease and line two 20cm round cake tins.
- Combine butter and honey in a microwave safe bowl and microwave in 30 second intervals, stirring between each, until the butter is melted and combined with the honey.
- Whisk in milk and egg yolks until combined, then add almond meal and whisk again. Sift in the self-raising flour, cinnamon and baking powder and mix to combine. Using an electric mixer, whisk the egg whites to stiff peaks then add to the cake mixture and fold through until just combined.
- Divide mixture evenly between the two cake pans and bake for 30 minutes until a skewer inserted into center comes out clean. Remove from oven and stand for 10 minutes, then turn out onto a cool rack and cool completely.
- Using an electric mixer, beat thickened cream until stiff peaks form, being careful not to over-beat as it will split. Spread half of cream over one of the cooled cakes, then place the second cake on top and top with the remaining thickened cream. To serve, drizzle with Capilano honey.
- Storage: Keep refrigerated in an airtight container 2-3 days.
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-
Skill Level
Easy
-
Prep Time
20 mins
-
Cooking Time
30 mins
-
Servings
12
Ingredients
- 185g unsalted butter, chopped
- 270g (¾ cup) Capilano Pure Honey
- 250ml (1 cup) milk
- 3 eggs, separated
- 100g (1 cup) almond meal
- 300g (2 cups) self-raising flour
- 3 tsp cinnamon, ground
- 3 tsp baking powder
- 600ml thickened cream
- Capilano Pure Honey , to serve
- Preheat oven to 170°C (150°C fan-forced). Grease and line two 20cm round cake tins.
- Combine butter and honey in a microwave safe bowl and microwave in 30 second intervals, stirring between each, until the butter is melted and combined with the honey.
- Whisk in milk and egg yolks until combined, then add almond meal and whisk again. Sift in the self-raising flour, cinnamon and baking powder and mix to combine. Using an electric mixer, whisk the egg whites to stiff peaks then add to the cake mixture and fold through until just combined.
- Divide mixture evenly between the two cake pans and bake for 30 minutes until a skewer inserted into center comes out clean. Remove from oven and stand for 10 minutes, then turn out onto a cool rack and cool completely.
- Using an electric mixer, beat thickened cream until stiff peaks form, being careful not to over-beat as it will split. Spread half of cream over one of the cooled cakes, then place the second cake on top and top with the remaining thickened cream. To serve, drizzle with Capilano honey.
- Storage: Keep refrigerated in an airtight container 2-3 days.
Used in this recipe
Pure Honey
Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- Preheat oven to 170°C (150°C fan-forced). Grease and line two 20cm round cake tins.
- Combine butter and honey in a microwave safe bowl and microwave in 30 second intervals, stirring between each, until the butter is melted and combined with the honey.
- Whisk in milk and egg yolks until combined, then add almond meal and whisk again. Sift in the self-raising flour, cinnamon and baking powder and mix to combine. Using an electric mixer, whisk the egg whites to stiff peaks then add to the cake mixture and fold through until just combined.
- Divide mixture evenly between the two cake pans and bake for 30 minutes until a skewer inserted into center comes out clean. Remove from oven and stand for 10 minutes, then turn out onto a cool rack and cool completely.
- Using an electric mixer, beat thickened cream until stiff peaks form, being careful not to over-beat as it will split. Spread half of cream over one of the cooled cakes, then place the second cake on top and top with the remaining thickened cream. To serve, drizzle with Capilano honey.
- Storage: Keep refrigerated in an airtight container 2-3 days.
-
Skill Level
Easy
-
Prep Time
20 mins
-
Cooking Time
30 mins
-
Servings
12
Ingredients
- 185g unsalted butter, chopped
- 270g (¾ cup) Capilano Honey
- 250ml (1 cup) milk
- 3 eggs, separated
- 100g (1 cup) almond meal
- 300g (2 cups) self-raising flour
- 3 tsp cinnamon, ground
- 3 tsp baking powder
- 600ml thickened cream
- Capilano Honey, to serve
- Preheat oven to 170°C (150°C fan-forced). Grease and line two 20cm round cake tins.
- Combine butter and honey in a microwave safe bowl and microwave in 30 second intervals, stirring between each, until the butter is melted and combined with the honey.
- Whisk in milk and egg yolks until combined, then add almond meal and whisk again. Sift in the self-raising flour, cinnamon and baking powder and mix to combine. Using an electric mixer, whisk the egg whites to stiff peaks then add to the cake mixture and fold through until just combined.
- Divide mixture evenly between the two cake pans and bake for 30 minutes until a skewer inserted into center comes out clean. Remove from oven and stand for 10 minutes, then turn out onto a cool rack and cool completely.
- Using an electric mixer, beat thickened cream until stiff peaks form, being careful not to over-beat as it will split. Spread half of cream over one of the cooled cakes, then place the second cake on top and top with the remaining thickened cream. To serve, drizzle with Capilano honey.
- Storage: Keep refrigerated in an airtight container 2-3 days.
Used in this recipe
Active Manuka Honey
Nature’s Sweet Superfood
Made by some of the world’s healthiest bees* this special blend of Australian Manuka and floral honey is independently tested and certified to contain a minimum of 30mg of Methylglyoxal (MGO), the key compound that makes Manuka so special. The higher the MGO, the more potent the honey’s activity.
Delicious Taste
Australia produces some of the most potent, best tasting Manuka honey in the world due to our warm climate and diverse number of Leptospermum (Manuka) varieties. Capilano’s premium, bioactive Manuka honey has a rich, smooth, caramel taste.
Boost your Daily Health Routine
Squeeze the bioactive goodness of Capilano Active Manuka honey into your daily cup of tea, coffee, smoothies, yoghurt or cereal, or simply enjoy by the spoonful.
*Vella, G. 2016. Issue 215. CSIRO.
- Preheat oven to 170°C (150°C fan-forced). Grease and line two 20cm round cake tins.
- Combine butter and honey in a microwave safe bowl and microwave in 30 second intervals, stirring between each, until the butter is melted and combined with the honey.
- Whisk in milk and egg yolks until combined, then add almond meal and whisk again. Sift in the self-raising flour, cinnamon and baking powder and mix to combine. Using an electric mixer, whisk the egg whites to stiff peaks then add to the cake mixture and fold through until just combined.
- Divide mixture evenly between the two cake pans and bake for 30 minutes until a skewer inserted into center comes out clean. Remove from oven and stand for 10 minutes, then turn out onto a cool rack and cool completely.
- Using an electric mixer, beat thickened cream until stiff peaks form, being careful not to over-beat as it will split. Spread half of cream over one of the cooled cakes, then place the second cake on top and top with the remaining thickened cream. To serve, drizzle with Capilano honey.
- Storage: Keep refrigerated in an airtight container 2-3 days.
