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Honey Spice Chiffon Cake
Category: Desserts, Cakes
Serves: 12
Rating:
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Ingredients:
7 large eggs separated 2/3 c. sugar, divided 2/3 c. honey 1/2 c. vegetable oil 2 c. all-purpose unbleached flour 1 T. baking powder 1/4 t. baking soda 2-1/2 t. ground cinnamon 1/2 t. ground allspice 1/4 t. ground cloves 1/4 t. ground nutmeg 1/4 t. salt 2/3 c. cold water Confectioner’s sugar
Directions:
Have an ungreased 10” angel food tube pan ready. If it is not the 2-piece type, grease the bottom only and fit with a piece of waxed paper. Put the egg yolks, 1/3 c. sugar and the honey into a large mixing bowl and beat until light. Beat in the oil until well combined. In a bowl, sift together the flour, baking soda, baking powder and spices. Add the dry ingredients to the batter, alternating with the water, and mixing after each addition until well blended. In a clean bowl, beat the egg whites until frothy, then gradually add the remaining 1/3 c. sugar, beating until stiff peaks form; do not overbeat. Fold 1/4 of the egg whites into the batter to lighten it, then fold the batter back into the egg whites. Pour the batter into the tube pan and smooth the top. Bake in preheated 325°F oven for 60 to 70 minutes, until the top springs back when lightly pressed with your finger. Remove from oven and invert on a bottle to cool upside down. When the cake is completely cool, run a knife around the edges and remove from pan. Dust with confectioner’s sugar before serving.