This honey cake is a light, airy and fluffy one that is sure to become a family favorite. Make sure you have the correct pan before you begin baking (see notes), and don
- 10 eggs, separated -
- ½ cup white sugar -
- ½ cup brown sugar, firmly packed -
- ½ cup oil -
- ½ cup honey -
- 1 tsp baking soda dissolved in 2 tsp orange juice -
- 1 tsp ground cinnamon -
- 1½ cups flour -
1. Preheat oven to 325° F. Reserve the egg whites and white sugar.
2. In the large bowl of an electric mixer, cream the yolks and brown sugar. Add the remaining ingredients (excluding egg whites and white sugar) and beat until fully combined.
3. In another bowl, beat the whites, adding sugar in a steady stream as the whites begin to stiffen. Beat until stiff peaks form.
4. Fold the whites into the batter. Using a rubber spatula, mix until just combined.
5. Cut a piece of foil long enough to line the circumference of the pan and fold it into thirds widthwise, creating a stiff collar for the pan. Wrap it around the top of the tube pan because the batter might rise higher than the rim of the pan. Pour the batter into the pan.
6. Bake for 1 hour and 10 minutes. When done, invert immediately over a long-necked bottle to cool.
NOTES: To remove the cake from the pan, make sure it has completely cooled. Take a sharp knife and run it around the perimeter of the cake, then gently loosen and lift cake out.
This cake requires a tube pan, preferably with legs for inverted cooling. It doesn’t work well in a Teflon or non-stick pan.