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Honey Chiffon Cake Submitted by Kelly Wing, Sous Chef with the Shaarey Zedek Synagogue Catering Department
Ingredients
Method Dissolve honey in water and let cool. Beat egg whites until stiff and add ½ cup of the sugar. Beat egg yolks with the other ½ cup of sugar and add oil, spices, honey/water mixture, flour and baking soda. Fold in egg whites to the mixture and pour into an ungreased chiffon pan. Bake at 175° C (325° F) for about 1 ½ hours. Check after 1 hour to ensure cake is not burning. When done, remove from oven and invert to cool. Remove from pan and serve with fresh berries and icing sugar.
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