Honey Coffee Chiffon Cake

By Bostoncook

Ingredients

• 1 cup flour
• 2/3 cup cake flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon cloves
• 1/2 teaspoon ground ginger
• 1/2 cup sugar, plus 3 tablespoons
• 1/3 cup canola oil
• 2 eggs, at room temperature, separated
• 1/2 cup brewed coffee, at room temperature
• 1/4 cup honey
• 4 large egg whites, at room temperature
• 1 cup powdered sugar
• 1 teaspoon honey
• 2 tablespoons brewed coffee, at room temperature
• 1 teaspoon vanilla
• 1/4 cup chopped walnuts

Details

Servings 16

Preparation

Step 1

1. Heat oven to 300, with rack in middle of oven.

2. Mix flours-1/2 cup sugar.

3. Add oil, egg yolks, coffee and honey; beat on medium speed 1 minute.

4. Beat 6 egg whites at high speed until frothy. Gradually beat in 3 tbsp sugar. Beat until stiff but not dry. Fold 1/4 into cake batter to lighten, then fold in the rest. Spoon batter into an ungreased angel food cake pan.

Notes: This was just excellent! Sort of like a honey angel food cake, but not quite. Just delicious and not too sweet. Topped with sliced almonds instead of walnuts, otherwise made no other changes. Just delicious.