Tanta Laya’s Honey Cake

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This recipe originates from Tanta Laya’s aunt Leah Gittel (Lily) Rosenbaum, a”h. If you were Tante Laya’s acquaintance or neighbor, you have definitely tasted this cake already! She used to bake at least 30 of them! I remember how we used to pick ours up from a rebbe who would drive from Lakewood to Far Rockaway the day before Rosh Hashanah. We had to make sure to pick it up before 4 p.m.; otherwise it was left in the cheder over Yom Tov! I don’t think we ever told her, but one year, in the hectivity we actually forgot to pick it up; we used it to break the fast on Tzom Gedalya instead, and it was as delicious as ever.

Why does this recipe call for whipping eggs? Naomi Ross explains it and tests this recipe out in her article Best Taste Scenario: Honey Cake.

1h 20m 6
Easy Vegetarian Pescatarian Parve

Contains: Gluten, Egg, Wheat

Directions

  1. Beat egg whites together with half a cup sugar until it forms stiff peaks.

  2. In a separate bowl, beat the egg yolks with the remaining sugar until fluffy. Slowly add the honey. Add flour and nutmeg.

  3. Dissolve the coffee and baking soda in the hot water; add the orange juice. Slowly add the coffee mixture to the yolk mixture, and then add the oil.

  4. Carefully fold the whipped egg whites into the egg yolk mixture. Pour the batter into a greased tube pan or a 9 x 13-inch pan.

  5. Bake at 350 degrees Fahrenheit for one hour.

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