Updated: 11/06/2012 9:04 AM
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Honey Spice Chiffon Cake
This recipe was developed by Nancy Burgeson for a competition and has won many contests around Minnesota. She shows us how to prepare it – so you can wow your holiday party guests!
Nancy has her popular truffles candies class and registration has begun for her bake and take cookie classes. Please call (952) 884-6972 for information.
7 large eggs, separated
2/3 cup sugar, divided
2/3 cup honey
1/2 cup vegetable oil
2/3 cup cold water
2 cups flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground mace
1/4 teaspoon salt
Use an un-greased 10-inch angel food cake pan with a removable tube insert.
Place the egg yolks, 1/3 cup of the sugar, honey, oil and water into a large mixing bowl
and beat with an electric mixer until combined.
In another bowl sift together the flour, baking powder, baking soda, cinnamon,
allspice, cloves, nutmeg, and salt. Add these dry ingredients to the batter
alternately with the water, and mix until well blended.
Beat the egg whites until frothy; then gradually add the remaining 1/3 cup
sugar while continuing to beat just until stiff peaks form. Stir about one-fourth
of the whites into- the batter to lighten it. Fold all the batter back into the
Pour the batter into the tube pan, and smooth the top. Bake in a preheated
325-degree oven for 60 to 70 minutes, or until the top of the cake springs
back when lightly pressed with a fingertip. Remove the pan from the oven
and immediately invert it on its “legs,” or fit the tube over the neck of a bottle
to cool upside down. When the cake is completely cool, run a knife around
the edge of it, and remove it from the pan.