Recipe: Appetizing Honey Chiffon Cake

Honey Chiffon Cake. In a small bowl, stir together the honey and tea; let cool. In a medium bowl, stir together the flour and baking soda. Add oil and honey, beating at medium speed until well blended.

In a small bowl, stir together the honey and tea; let cool. In a medium bowl, stir together the flour and baking soda. Add the sifted ingredients to the egg/honey mix, alternating with the tea. You can cook Honey Chiffon Cake using 9 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Honey Chiffon Cake

1. Prepare 5 of Egg yolks.
2. It's 50 grams of Honey.
3. You need 1 pinch of Salt (optional).
4. You need 70 ml of Vegetable oil.
5. Prepare 80 ml of Water.
6. It's 120 grams of Cake flour.
7. You need 1 tsp of Baking powder.
8. It's 5 of Egg whites.
9. Prepare 50 grams of Sugar.

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. Remove the cake from the oven and immediately turn upside down on the angel food cake pan feet. Allow the cake to cool to room temperature.

Honey Chiffon Cake instructions

1. Add the egg whites into a dry bowl, and whip with a hand mixer until stiff peaks form. Midway through, add the sugar in 3 batches. Make sure the peaks are stiff!.
2. Add the egg yolks, honey, and salt into a separate bowl, and mix with a hand mixer. You don't need to wash the mixer..
3. Add the vegetable oil and water into the Step 2 mixture, and mix some more..
4. Sift the cake flour and baking powder into the Step 3 mixture. Switch to a spatula, and fold them in..
5. Add the Step 1 meringue in 3 batches, and fold it in every time without breaking the foam..
6. When it looks like this, it's good! Be careful not to mix too much..
7. Pour into the mold and tap it lightly on the counter to remove air bubbles..
8. Bake in the preheated oven at 170℃ for about 40 minutes. If you cover with aluminum foil for the last 10 minutes, it won't burn..
9. When it's baked, place upside down on a glass to cool..
10. When cooled, remove from the pan. If you are not planning to eat it right away, cover with plastic wrap, and put it in the fridge so that it won't get dry..
11. I baked it in a paper mold to give away as a gift..

Gradually add white sugar and beat with a mixer on high speed until stiff peaks form. Beat egg yolks and brown sugar until light and fluffy. This light chiffon cake makes a nice change from the more traditional heavier honey cakes. It has become one of my family's favourite cakes at Rosh Hashanah. Since I was little, I've always had honey cake.