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Parve
Easy
2 Hours, 20 Minutes
Diets 
Looking for a moist and fluffy honey cake? Look no further! This cake is IT! This large-batch honey cake is so delicious, it will blow you away. This perfect-for Rosh-Hashanah recipe makes a tube pan plus a loaf pan, but can be halved to make a smaller amount of cake.
10 eggs, separated
2 cups sugar, divided
1/2 cup oil
1 cup honey
1 teaspoon instant coffee dissolved in 1 cup water
1 teaspoon baking powder
1 teaspoon baking soda
3 and 1/2 cups flour
Preheat oven to 250 degrees Fahrenheit.
Beat egg whites with one cup sugar until stiff – refrigerate.
Mix yolks with oil, remaining one cup sugar, honey, and coffee.
Sift flour, baking powder and baking soda together – add to yolk mixture.
Combine 1/3 egg whites with the yolk mixture. Fold remaining egg whites into the mixture until just combined.
Pour into an UNGREASED tube pan (fill 2/3 of the way and use an additional pan for the remaining batter).
Bake for two hours – checking smaller cake after one hour.
Photography by Tamara Friedman
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Is this meant to be 250 degrees Fahrenheit?
Where is the recipe for the icing?
Here is the recipe- mixed confectioners sugar, hot water and a bit of orange juice.