Chiffon Honey Cake
Chiffon cakes were invented in the United States in the 1920s and became popular for their light and fluffy texture.
This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Chiffon Honey Cake
Ingredients
Instructions
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Preheat the oven to 325°F (165°C). Grease and flour a 9-inch (23 cm) tube pan.
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In a large bowl, whisk together the flour, baking powder, and salt.
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In a separate bowl, whisk together the oil, honey, egg yolks, and vanilla extract.
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Gradually add the wet ingredients to the dry ingredients, mixing until well combined.
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In another bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the sugar and continue beating until stiff peaks form.
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Gently fold the egg white mixture into the batter until fully incorporated.
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Pour the batter into the prepared pan and smooth the top.
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Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
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Remove from the oven and invert the pan onto a cooling rack. Let the cake cool completely in the pan.
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Once cooled, run a knife around the edges of the pan to loosen the cake. Remove the cake from the pan.
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Serve and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 38g13%
- Sugars 25g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
