Spicy Chiffon Honey Cake

Light as air and richly spiced, you'll find this honey cake delectable.


1 tablespoon instant coffee
1 teaspoon baking soda
2/3 cup brewed hot coffee
6 large eggs, separated
1/2 teaspoon cream of tarter
2 cups flour
3/4 cup walnuts, finely ground
1/2 cup sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup vegetable oil


Preheat oven to 350°.

Add instant coffee and baking soda to hot coffee and mix well. Set aside.

Beat egg whites until stiff, adding cream of tartar while still beating.

In a separate bowl beat yolks and coffee mixture together with remaining ingredients. Fold in egg whites. Pour into an ungreased angel food pan. Bake 50 minutes or until cake tester comes out clean.

Invert pan and allow cake to cool 30 minutes before removing from pan.

golden blossom honey product