Simple Recipe: Tasty 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.

Separate the egg yolk and egg white in two waterless and oil-free basins. In a small bowl, stir together the honey and tea; let cool. In a medium bowl, stir together the flour and baking soda. You can have Honey Chiffon Cake using 9 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Honey Chiffon Cake

1. It's 5 of Egg yolks.
2. Prepare 50 grams of Honey.
3. It's 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. You need 5 of Egg whites.
9. You need 50 grams of Sugar.

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. If you make the cake ahead of time, leave it inverted in the tin until you are going to ice and eat it. Great recipe for Honey Chiffon cake.

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..

Chiffon cake is originated from America. It has a very light texture but with a rich flavor. For this recipe, I used whipped cream for my filling. Of course, you can put your favourite fruits as the filling. You can also bake the cake in small muffins cups.