Chiffon Honey Cake

Name: Chiffon Honey Cake
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: Servings
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

Author:

Jamie Geller Test Kitchens

70minDuration
60minCook Time
10minPrep 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

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