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Thursday, September 18

Honey chiffon cake

¾ cup
Tea, strong black, warm
½ cup
Flour, self-rising
1 ½ cups
Baking soda
½ teaspoon
Sugar, granulated
¾ cup
Eggs, separated
6 large
Oil, light olive or nut
¾ cup
Sugar, confectioners’
1 cup
Lemon juice
4 teaspoons
  1. Preheat to 350°F.
  2. In a small bowl, combine the honey and tea; let cool.
  3. In a medium bowl, combine the flour and baking soda.
  4. In a large bowl, using a handheld mixer at medium-high speed, beat half of the granulated sugar with the egg yolks until thick and pale, about 2 minutes.
  5. Slowly drizzle in the oil, beating until thickened.
  6. Beat in the honey mixture and the dry ingredients in alternating batches.
  7. In another medium bowl, beat the egg whites until soft peaks form.
  8. While beating, gradually add the remaining granulated sugar, and beat until stiff peaks form.
  9. Fold the whites into the batter until no streaks of white remain.
  10. Pour the batter into an ungreased 10-inch angel food cake pan.
  11. Smooth the top, and bake for 40 to 50 minutes, until the top is dark golden brown and a toothpick inserted in the middle comes out clean.
  12. Immediately invert the cake pan onto a wire rack, and let the cake cool completely.
  13. Meanwhile, stir the confectioners' sugar with the lemon juice, adding 1 teaspoon at a time, to form a thick glaze.
  14. Run a thin knife around the edge of the pan to release the cake.
  15. Transfer to a serving plate, and drizzle with the lemon glaze.
Recipe from Food&Wine Magazine, October 2014.

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