Penny Eisenberg: Recipe - Honey Coffee Chiffon Cake

Yummm

Honey Coffee Chiffon Cake
From Light Jewish Holiday Desserts

A cross between a spongecake and a chiffon, this cake is fluffy and fine-textured. It's easy to make, can be prepared in advance, and keeps well. In addition, it is festive and appealing to look at.

Pareve
Serves 16-20

1 1/2 cups sifted cake flour,
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon clove
1/2 teaspoon ginger
1/2 cup granulated sugar
1/3 cup canola oil
2 whole eggs, separated, and at room temperature
1/2 cup brewed coffee
1/4 cup honey
4 large egg whites, room temperature
3 tablespoons granulated sugar

Coffee Honey Glaze
1 cup powdered sugar
2 tablespoons brewed coffee
1 teaspoon honey
1 teaspoon vanilla
1/4 cup finely chopped walnuts (optional)

Preheat oven to 300 degrees Fahrenheit, with a shelf in the middle of the oven. Have ready an angel food pan or an un-fluted 9 or 10" tube pan (do not grease either pan). Mix cake flour, baking soda, baking powder, salt, cinnamon, cloves, and ginger in a large mixer bowl. Add the oil, egg yolks, coffee and honey and beat on medium for one minute.

Combine the egg whites in a clean, grease-free bowl. Using clean, dry, grease-free, electric beaters, beat the egg whites on high speed until frothy. Gradually beat in the sugar. Beat until the egg whites are stiff, but not dry. Stir one-quarter of the whites into the batter to lighten it. Gently fold in remaining whites. Spoon batter into the prepared pan. Bake the cake for 55-65 minutes or until a toothpick inserted into the center of the cake comes out with no moist crumbs attached.

Cool the pan upside down on a bottle (an angel food pan has handles on which it rests while it is upside down). Run a knife around the sides of the pan, around the inner tube and under the whole bottom of the pan. Invert onto a cooling rack, place a cardboard round, slightly small than the cake on the bottom and re-invert.

For the glaze: Combine the powdered sugar, honey, coffee and vanilla in a small bowl. Whisk until smooth. It should be thin enough to brush. Brush it onto the top of the cake. Sprinkle lightly with ground nuts. Brush the sides of the cake. Hold the cake up on the palm of one hand (on its board) and pat the remaining nuts on the side of the cake. Let stand at room temperature until the glaze is firm. Place in a covered cake holder and store at room temperature until ready to serve. Can be made one day ahead.

Nutritional Notes (with nuts):

160 Calories
5g Fat (30%)
26g Carbohydrates
2g Protein
94mg Sodium
0g Fiber
%RDA - 1% Calcium, 4% Iron