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Imma’s Honey Chiffon Cake

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Parve Parve
Easy Easy
12 Servings
Allergens
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.

 

Ingredients

Imma’s Honey Chiffon 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

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

Photography by Tamara Friedman

Imma’s Honey Chiffon Cake

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Batya
Batya
1 day ago

Is this meant to be 250 degrees Fahrenheit?

Pearl Safrin
Pearl Safrin
2 years ago

Where is the recipe for the icing?

Raquel
Raquel
Reply to  Pearl Safrin
2 years ago

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