Asian Honey Chiffon Cake Japanese Taiwanese Recipes

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CHIFFON HONEY CAKE



Chiffon Honey Cake image

This is very easy and very good! I was real happy how this turned out. It looked perfectly cooked and I followed the directions almost exactly. The only thing I did differently was cooked 10 minutes longer on 350 than what it called for, by accident. I turned the timer off and forgot to turn the heat down right away. Oh well, it turned out perfect to me and dh was proud to take 1/2 of it to work. I was worried about not prepping the pan, but it worked out great!

Provided by Chef Mommie

Categories     Dessert

Time 1h20m

Yield 1 cake, 15-20 serving(s)

Number Of Ingredients 9

4 eggs
1 cup sugar
1 cup oil
1 1/2 cups honey
3 cups flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 cup coffee (cold)

Steps:

  • Beat the eggs well, add sugar and beat at high speed until light & creamy.
  • Add oil and honey, beating at medium speed until well blended.
  • Combine dry ingredients and add to mixture alternately with coffee.
  • Pour into an ungreased 10" tube pan.
  • Bake at 350º for 15 minutes, then reduce heat to 325 degrees and bake for one hour longer.
  • When cake is done, invert and cool completely before removing from pan.
  • If it sticks before removing pan, run a knife around the edges to loosen.

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