Chiffon Honey Cake
- Duration
- Cook Time
- Prep Time
- ServingsServings
Ingredients
- 1 Tablespoon instant coffee granules
- 2/3 cup brewed strong hot coffee
- 1 teaspoon Baking soda
- 6 eggs, separated
- 1/2 teaspoon Cream of tartar
- 2 cups Flour
- 3/4 cup finely ground walnuts
- 1/2 cup Sugar
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup honey
- 1/2 cup vegetable oil
Preparation
Preparation
1 Add instant coffee granules to hot coffee; mix well.
2 Add baking soda and set aside.
3 Beat egg whites, adding cream of tartar while beating, until stiff.
4 Combine all ingredients except egg whites and mix until batter is smooth. Carefully fold in egg whites.
5 Pour batter into ungreased angel food cake pan. Bake at 350°F for 1 hour or until cake tester inserted in center comes out clean or cake springs back when lightly touched on top.
6 Do not overbake. Invert pan onto neck of bottle. Cool thoroughly before removing cake from pan.
Source: National Honey Board
