10 Feb · Fri 2012

Chiffon Honey Cake

Ingredients:

1 cup honey
1/2 cup melted butter
1 Tablespoon instant coffee granules
2/3 cup brewed strong coffee
6 eggs, separated
1/2 teaspoon cream of tartar
2 cups flour
3/4 cup finely ground nuts
1/2 cup Demerara sugar
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder

Directions:

Beat egg whites, adding cream of tartar while beating, until stiff. Set aside.
In separate bowl instant coffee granules to hot coffee; mix well. Add baking soda and set aside.
Combine all ingredients except egg whites with coffee mixture and mix until batter is smooth.
Carefully fold in egg whites.
Pour batter into ungreased tube cake pan.
Bake at 350°F for 1 hour or until cake springs back when lightly touched on top. Be careful not to over bake Invert pan onto neck of bottle. Cool thoroughly before removing cake from pan.