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Name: Chiffon Honey Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 ts Baking soda; 3 Eggs separated; 1 1/3 c Honey; 1 1/3 c black coffee Warm; 3 1/2 c Flour sifted; 1/2 ts Salt; 1/2 ts Ginger; 1/4 c Vegetable oil; 1 c Sugar; 1 ts Cinnamon; 1/4 ts Cream of tarter; 2 1/2 ts Baking Powder

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INGREDIENTS

1 ts Baking soda
3 Eggs ; separated
1 1/3 c Honey
1 1/3 c black coffee ; Warm
3 1/2 c Flour ; sifted
1/2 ts Salt
1/2 ts Ginger
1/4 c Vegetable oil
1 c Sugar
1 ts Cinnamon
1/4 ts Cream of tarter
2 1/2 ts Baking Powder

Servings

INSTRUCTIONS

Source: my mother Put all dry ingredients in bowl and mix by hand. Make a well in the center of the bowl and add coffee, honey, oil and yolks. Mix thoroughly. Beat whites with tarter and fold whites into yolk mixture. Bake in ungreased 10 " tube pan at 350 degrees for 1 hour. You can add 1/2 cup nuts if desired. Cool in pan - do not turn the tube pan upside down, this cake is too heavy. This cake tastes even better the second day because the spices get stronger. It is also worth the effort because it produces a BIG cake and it is really light and fluffy. Posted to JEWISH-FOOD digest V97 #250 by cneuman1@juno.com on Sep 16, 1997

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Nutrition

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Serving Size: 1 Serving (2462g)
Recipe Makes: 1

Calories: 6347
Calories from Fat: 1047 (16%)

Amt Per Serving		% DV

	Total Fat 116.3g	155 %
	Saturated Fat 26.8g	134 %
	Monounsaturated Fat 52.1g
	Polyunsanturated Fat 22.7g
Cholesterol 3172.5mg		976 %
Sodium 3244.4mg		112 %
Potassium 2104.6mg		55 %
Total Carbohydrate 1202.1g		354 %
	Dietary Fiber 18.3g	73 %
	Sugars, other 1183.9g
Protein 150.2g		215 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 6347

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