Special Honey Sponge
|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|
|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)|
Preheat the oven to 350°.
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.