Chiffon Honey Cake
Light, airy, and irresistibly moist, this Chiffon Honey Cake is a showstopping treat that combines delicate texture with the natural sweetness of honey. Made with a flawless blend of rich egg yolks, whipped egg whites, and a drizzle of golden honey, this cake achieves a beautiful rise without requiring any grease in the pan. The gentle folding technique ensures a cloud-like crumb, while the batter's subtle hints of vanilla add a comforting aroma. Perfect for any occasion, it’s versatile enough to be served plain, dusted with powdered sugar, or paired with whipped cream and fresh fruit. Whether as a centerpiece for celebrations or a midweek indulgence, this honey chiffon cake is a must-try dessert that effortlessly balances flavor and elegance.
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Recipe Information
Ingredients
- 190 grams All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 6 large Egg yolks
- 120 milliliters Honey
- 80 milliliters Vegetable oil
- 90 milliliters Milk
- 1 teaspoons Vanilla extract
- 8 large Egg whites
- 150 grams Granulated sugar
- 0.5 teaspoons Cream of tartar
Instructions
Preheat your oven to 160°C (325°F). Set aside an ungreased 9-inch chiffon cake pan.
In a large mixing bowl, sift together the flour, baking powder, and salt. Set aside.
In a separate bowl, whisk together the egg yolks, honey, vegetable oil, milk, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients. Mix until just combined, ensuring there are no lumps. Do not overmix.
In a clean and grease-free mixing bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form.
Slowly add the sugar, one tablespoon at a time, continuing to beat on high speed until stiff, glossy peaks form.
Gently fold one-third of the beaten egg whites into the cake batter to lighten it. Then, fold in the remaining egg whites in two additions. Use a spatula and a gentle folding motion to preserve the airiness of the batter.
Pour the batter into the ungreased chiffon cake pan, smoothing the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until the cake is golden brown and a skewer inserted into the center comes out clean.
Immediately invert the pan onto its legs or a bottle neck and allow the cake to cool completely upside down. This prevents the cake from collapsing.
Once cool, run a thin knife around the edges of the pan and the center tube to release the cake. Transfer to a serving plate.
Serve plain, dusted with powdered sugar, or paired with whipped cream and fresh fruit. Enjoy!
Nutrition Facts
Calories |
2778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.6 g | 130% | |
| Saturated Fat | 21.1 g | 106% | |
| Polyunsaturated Fat | 45.5 g | ||
| Cholesterol | 1115 mg | 372% | |
| Sodium | 2610 mg | 113% | |
| Total Carbohydrate | 414.8 g | 151% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 257.1 g | ||
| Protein | 67.7 g | 135% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 304 mg | 23% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 1210 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
