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Honey Cake, Gluten-Free Chiffon (P, TNT)
Source: Self
Serves: 8 to 12

3 cups Baking Mix, Gluten-Free II (click here for recipe)
3/4 cup turbinado sugar or white sugar
2 tsp. gluten-free baking powder
1 tsp. baking soda
1-1/2 tsp. xanthan or guar gum
1 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
4 eggs
1/4 cup vegetable oil
1/4 cup applesauce
2 tsp. finely grated orange zest
1 cup honey
1 cup orange juice

Optional: Honey, toasted almond slivers, pecan pieces and/or powdered sugar for topping

Preheat oven to 350°F (175°C).

Cover the bottom of a 9" circular baking pan with parchment paper, then spray the inside of the pan lightly with dairy-free baking spray. If making miniature cakes, using silicone mini-Bundt or mini-fluted cake pans, place pans on a baking sheet and spray lightly with baking spray. Well-greased loaf pans may also be used.

Stir together flour mix, baking powder, baking soda, nutmeg, cinnamon, salt, and sugar in a medium bowl.

Separate the eggs. In one large mixing bowl, combine egg yolks, honey, oil, applesauce, orange juice and orange zest. In a separate medium bowl, beat egg whites with an electric beater until they form stiff peaks.

Using a whisk or hand beater, slowly add the flour mixture to the wet mixture. When thoroughly combined, fold the egg whites carefully into the batter, stirring very gently just until the ingredients are fully combined.

Immediately pour batter into pan(s) and bake for approximately 20 minutes (for miniature cakes), 40 minutes (for round cakes) or 45 to 50 minutes (for loaves), or until a toothpick inserted into the cake's center comes out with just a few crumbs on it. Watch cakes carefully to make sure that the edges do not burn. Remove cakes from oven and allow to cool before carefully removing from pan(s) and placing onto a cooling rack.

For Bundt and fluted pans, once the cakes are cool you can use a sharp serrated bread knife to gently remove the domed "bottoms" of the cakes (the side facing up when you baked them) so that the pretty cake "tops" can sit flat on a plate, if you wish.

Immediately before serving, fill cake centers with nuts or fruit (if applicable) and sift powdered sugar over them or drizzle cake(s) with additional honey.

Poster's Notes:
Works best baked in miniature silicone Bundt or miniature silicone fluted cake pans, or 9" round silicone cake pan, but will also work in loaf pans and metal baking ware.

Posted by Isaiah Benjamin

Nutritional Info Per Serving: N/A