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Honey Cake, Orange Chiffon (P, TNT)
Yield: 1 tube pan

6 eggs, separated
1/2 teaspoon cream of tartar
1 cup sugar
2-1/2 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup honey (Orange Blossom preferred)
1/2 cup vegetable oil
2 tablespoons orange rind, finely grated
1/4 cup orange juice
2 teaspoons vanilla

Beat egg whites with cream of tartar. Add sugar, beating until stiff.

Sift together flour, baking powder, and salt. Mix well and add egg yolks, honey, oil, orange rind, juice, and vanilla. Beat until smooth. Fold into whites in parts. Pour into a tube pan.

Bake in a pre-heated 325°F oven for 1 hour or until a cake tester is removed clean.

Cool, remove from pan, and sprinkle with sieved confectioners' sugar.

Poster's Notes:
My cake wasn't done in the specified time, so I lowered the heat to 300°F and continued cooking about 30 minutes more until the knife was removed clean and the cake browned a little, not quite as dark as a regular honey cake would be.

Posted by Elena Eder

Nutritional Info Per Serving: N/A