- 16
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
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.
5. Bake 55-65 minutes - until tester inserted in the middle tests clean.
6. Cool cake upside down. When completely cooled, run a knife around sides, the inner tube, and under the bottom of the pan. Invert onto a cooling rack, then invert onto a plate.
7. Combine sugar-vanilla, whisk until smooth. Brush on top and sides of cake, sprinkle with nuts (top only or sides too). Let stand at room temperature until glaze is firm. Place in a covered cake plate and store at room temperature until ready to serve. Can be made 1 day ahead, do not freeze.
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.