Chiffon Honey Cake - Jamie Geller

Chiffon Honey Cake

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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

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