Honey chiffon cake
Light and full of honey, this dessert is spicy and not too sweet.
Don’t try baking this cake in a tube pan, like I did. It needs to spread out and rise. I’d forgotten that. So my first try looked like the work of a nervous bride: It overflowed and managed to burn while staying raw at the bottom. I was disgusted. Sad. To console myself, I sang the How Long Blues around the house until all the neighborhood dogs howled in sympathetic chorus.
Never mind. Today, I closed all the windows and turned the air conditioning on so I could sing in peace while I baked the cake again. And it looks and smells so good, now my problem is hiding it from Husband and the Little One until after dinner.
- 4 eggs
- 1 cup sugar
- 1 cup honey
- 1 cup oil
- 3 1/2 cup flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon ground cloves
- 1 cup strong tea
Preheat the oven to 300° F (150° C).
Have ready 3 bowls: one deep, and two medium-sized.
Separate the eggs, putting the whites into one of the medium bowls and the yolks in the deep bowl.
Beat the whites until stiff. Gradually add the sugar, beating constantly, until all the sugar is incorporated.
Beat the egg yolks until light. Beat in the honey, then the oil. It will become a thick emulsion.
Sift the flour, baking powder and soda, the spices and salt together, into the second medium bowl.
Add the sifted ingredients to the egg/honey mix, alternating with the tea. Start and end with the flour mixture.
Mix the egg white mixture into the batter, folding it in gently with a spatula, but making sure that it’s well incorporated.
Pour into a greased and floured 9 x 13″ cake pan.
Bake for 1 hour.