Ingredients
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 cup GOLDEN BLOSSOM HONEY
1/2 cup vegetable oil
Honey Tips
Honey Flavors and Colors
Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.
Directions
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.
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.
