a Ventray Stand Mixer

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Honey Chiffon Cake With Lemon Glaze

Honey tea flavored chiffon cake topped with a sweet citrus lemon glaze.

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Ingredients

  1. ¾ cup honey
  2. ½ cup strong black tea (warm)
  3. 1 ½ cup self-rising flour
  4. ½ tsp baking soda
  5. ¾ cup granulated sugar
  6. 6 large eggs, separated
  7. ¾ cup light olive oil
  1. 1 cup confectioners’ sugar
  2. 4 tsp fresh lemon juice

Equipments

  1. 10-inch cake pan

Directions

  1. Stir in honey to the warm black tea, set aside and let it cool
  2. Stir together flour, baking soda
  3. In Ventray standmixer bowl, beat half of the granulated sugar with egg yolks until tick and pale
  4. Drizzle in olive oil while mixing at medium speed, beat until mixture thicken
  5. Add in honey tea and the dry ingredients alternating between batches
  6. 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
  7. Fold egg whites into the batter, then pour it into a 10-inch cake pan;
  8. Lemon Glaze In Ventray Standmixer, beat sugar and lemon juice, add lemon juice 1 tsp at a time to form a thick glaze
  9. Drizzle over completely cooled cake

Oven Directions

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

History

Tips

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

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