Honey Chiffon Cake

Amarante

Wed, Sep 11 2024, 9:39 am

This is a very light cake - completely unlike the dense hockey pucks of my childhood Very Happy

Beating and folding the egg whites in is what makes the difference - along with baking in a traditional angel food pan and cooling upside down so the "lofty" texture remains when cool as the hot cake is delicate.

Note that like an Angel Food Cake the pan is not greased which enables the cake to rise because it can cling to the sides of the cake pan.

Honey Chiffon Cake

This cake is an especially light and moist take on the honey cake that is traditionally eaten for Rosh Hashanah, the Jewish New Year. The tea in the batter and the lemon in the glaze add flavor and cut the sweetness. The cake must be cooled upside down to achieve its distinctively fluffy texture. Slideshow: Cakes

Source: Food & Wine

Active Time: 20 mins
Total Time: 1 hr 20 mins

Yield: 1 10-inch cake

Ingredients

3/4 cup honey
1/2 cup strong black tea, warm
1 1/2 cups self-rising flour
1/2 teaspoon baking soda
3/4 cup granulated sugar
6 large eggs, separated
3/4 cup light olive oil
1 cup 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.