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Honey Cake, Chiffon I (P)
Source: "Spice and Spirit of Kosher-Jewish Cooking"
Serves: 12

4 eggs, separated
1 cup sugar
1 cup honey
1 cup oil
3-1/2 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ground cloves
1 cup strong tea
1/4 to 1/2 cup raisins

Beat egg whites and set aside.

In a large mixing bowl, eat egg yolks until fluffy. Gradually add sugar and beat well. Beat in honey, then oil.

Mix together all dry ingredients, and add alternately to mixture with tea. Stir in raisins. Fold in egg whites gradually and mix together again.

Pour into a 9"x13" greased pan. Bake at 300°F for 1 hour.

Posted by Harriet Sassoon

Nutritional Info Per Serving: N/A