Honey Chiffon Cake With Lemon Glaze

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Ingredients

¾ cup honey
½ cup strong black tea (warm)
1 ½ cup self-rising flour
½ tsp baking soda
¾ cup granulated sugar
6 large eggs, separated
¾ cup light olive oil

Lemon Glaze

1 cup confectioners’ sugar
4 tsp fresh lemon juice

Equipments

10-inch cake pan

Directions

Stir in honey to the warm black tea, set aside and let it cool
Stir together flour, baking soda
In Ventray standmixer bowl, beat half of the granulated sugar with egg yolks until tick and pale
Drizzle in olive oil while mixing at medium speed, beat until mixture thicken
Add in honey tea and the dry ingredients alternating between batches
Use Ventray Standmixer beat egg whites until soft peak form, gradually add in the rest of the granulated sugar and beat until stiff peaks form
Fold egg whites into the batter, then pour it into a 10-inch cake pan;
Lemon Glaze In Ventray Standmixer, beat sugar and lemon juice, add lemon juice 1 tsp at a time to form a thick glaze
Drizzle over completely cooled cake

Oven Directions

Preheat oven to 350F, bake for 45-50minutes until top is dark golden brown and center is set
Remove from oven, set aside and cool the cake on a wire rack

Tips

(1) Smooth the top before baking
(2) Bake and refrigerate the cake ahead before glazing and serving.

Make This Recipe With:

Ventray MK37 Stand Mixer

Powerful 500 watt motor - enjoy true power and mixing performance for all your daily baking needs. 4 Attachments included - flat beater, dough hook, wire whisk and pouring shield 6 Speed selection- great for beating, kneading, fast whipping, and pulsing 4.5 Quart stainless steel mixing bowl Tilt-head design - easy to a

a Ventray Stand Mixer

Ingredients

Equipments

Directions

Oven Directions

History

Tips

Make This Recipe With:

Ventray MK37 Stand Mixer

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