Honey Chiffon Cake Tell a Friend

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Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

  • 1/4 cups - honey
  • 1/2 cups - strong black tea, warm
  • 1 1/2 cups - self-rising flour
  • 1/2 teaspoons - baking soda
  • 1/4 cups - granulated sugar
  • 6 - large eggs, separated
  • 3/4 cups - light olive oil
  • 1 cups - confectioners' sugar
  • 4 teaspoons - fresh lemon juice
  • Directions:

    Preheat the oven to 350°. In a small bowl, stir together the honey and tea; let cool. In a medium bowl, stir together the flour and baking soda. In a large bowl, using a handheld mixer at medium-high speed, beat half of the granulated sugar with the egg yolks until thick and pale, about 2 minutes. Slowly drizzle in the olive oil, beating until thickened, then beat in the honey-tea mixture and the dry ingredients in alternating batches.

    In another medium bowl, beat the egg whites until soft peaks form. While beating, gradually add the remaining granulated sugar and beat until stiff peaks form. Fold the egg whites into the batter until no streaks of white remain. Pour the batter into an ungreased 10-inch angel food cake pan. Smooth the top and bake for 45 to 50 minutes, until the top is dark golden brown and a toothpick inserted in the middle comes out clean. Immediately invert the cake pan onto a wire rack and let the cake cool completely.

    Meanwhile, stir the confectioners’ sugar with the lemon juice, adding 1 teaspoon at a time, to form a thick glaze. Once the cake has cooled, run a thin knife around the edge to release it from the pan. Lift out the cake by the central tube. Run a knife between the bottom of the cake and the pan, then transfer the cake to a serving plate. Drizzle with the lemon glaze and serve.

    MAKE AHEAD The cake can be wrapped and stored at room temperature for 1 day before glazing and serving.

    Brief Description

    An especially light, moist version of honey cake; traditionally eaten for Rosh Hashanah, the Jewish New Year.

    Main Ingredient:

    eggs

    Category:  Cakes

    Cuisine:  American

    Prep Time: 30 min
    Cook Time: 50 min

    Notes

    Cool the cake upside down to create its fluffy texture.

    Source

    http://www.foodandwine.com/recipes/honey-chiffon-cake

    Posted By:

    mircalstarz

    Posted On:

    April 8, 2017

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