Imma’s Honey Chiffon Cake

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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.

 

12
Easy Vegetarian Pescatarian Parve

Contains: Gluten, Egg, Wheat

Directions

Prepare Imma’s Honey Chiffon Cake

  1. Preheat oven to 250 degrees Fahrenheit.

  2. Beat egg whites with one cup sugar until stiff – refrigerate.

  3. Mix yolks with oil, remaining one cup sugar, honey, and coffee.

  4. Sift flour, baking powder and baking soda together – add to yolk mixture.

  5. Combine 1/3 egg whites with the yolk mixture. Fold remaining egg whites into the mixture until just combined.

  6. Pour into an UNGREASED tube pan (fill 2/3 of the way and use an additional pan for the remaining batter).

  7. Bake for two hours – checking smaller cake after one hour.

Credits

Description:

Photography by Tamara Friedman

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2 Comments

Batya •

Is this meant to be 250 degrees Fahrenheit?

Chana Fox Kosher.com Team •
Reply to Batya

Hi Batya,
Thanks for reaching out with this important Q!
This recipe was submitted by an at-home-chef like you from the Kosher.com community. Similar recipes from other online sources cite a temperature between 325 and 350 degrees Fahrenheit and a baking time around 1 hour to 1 hour 20 minutes. This might yield a lighter, fluffier result than the cake pictured on this page.

If you're looking for a more tested recipe, we suggest taking a look at a recipe from one of our professional recipe developers: at https://www.kosher.com/recipe/tanta-layas-honey-cake-15421/

Hope this was helpful!
-Chana Tzirel from Kosher.com

Pearl Safrin •

Where is the recipe for the icing?

Raquel Malul Kosher.com Team •
Reply to Pearl Safrin

Here is the recipe- mixed confectioners sugar, hot water and a bit of orange juice.