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    You are in: Home / Recipes / Chiffon Honey Cake Recipe
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    Chiffon Honey Cake

    Chiffon Honey Cake. Photo by BriS

    1/4 Photos of Chiffon Honey Cake

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    5 mins

    1 hrs 15 mins

    Chef Mommie's Note:

    This is very easy and very good! I was real happy how this turned out. It looked perfectly cooked and I followed the directions almost exactly. The only thing I did differently was cooked 10 minutes longer on 350 than what it called for, by accident. I turned the timer off and forgot to turn the heat down right away. Oh well, it turned out perfect to me and dh was proud to take 1/2 of it to work. I was worried about not prepping the pan, but it worked out great!

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    Ingredients:

    Serves: 15-20

    Yield:

    cake

    Units: US | Metric

    Directions:

    1. 1
      Beat the eggs well, add sugar and beat at high speed until light & creamy.
    2. 2
      Add oil and honey, beating at medium speed until well blended.
    3. 3
      Combine dry ingredients and add to mixture alternately with coffee.
    4. 4
      Pour into an ungreased 10" tube pan.
    5. 5
      Bake at 350º for 15 minutes, then reduce heat to 325 degrees and bake for one hour longer.
    6. 6
      When cake is done, invert and cool completely before removing from pan.
    7. 7
      If it sticks before removing pan, run a knife around the edges to loosen.

    Ratings & Reviews:

    • on March 27, 2008

      45

      Made for the Mar Photo Forum Challenge (using coffee), this is an excellent cake using a unique combo of ingredients. Using no butter or milk, it is great for the dairy/lactose intolerant. A coffee flavor is *very* subtle (if there at all), but the honey flavor shines! DH used whipped cream (always does) & I dusted it w/a bit of powd sugar, but plain was just as good. I had to cook it longer than stated, but think I know why. Honey here is unlike honey in the U.S. It is solid at rm temp & has to be heated to measure. I think that created a denser cake batter that required extra baking time. It stuck a bit on 1 side as I removed it from my bundt baking form, but a diff pan choice may fix that. I would say *Thx Chef Gone* but you will always be *Chef Mommie* to me. Loved this cake! :-)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 22, 2007

      45

      This is a very nice cake. Since I am not the sweets eater in my house, the comments are those of others. My DW said it was OK, she loves chocolate and icing, so this comment does surprise me. My DS and his girl friend really liked it and ate almost 1/2 the cake. That means something. I will most likely make this again and use it at church since I do beleive it to be very easy and tasty. Thanks.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 20, 2007

      45

      This is a lovely cake and the colour is glorious but i think I overbaked mine just a weeny bit and I am worried it may dry out. i think I will put a honey frosting on it and the girls will love it for afternoon tea that is if DS has left any - the aroma while it was baking was wonderful and I will make it again soon and watch it more carefully.Made for ZWT 3.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Chiffon Honey Cake

    Serving Size: 1 (87 g)

    Servings Per Recipe: 15

    Amount Per Serving
    % Daily Value
    Calories 394.9
     
    Calories from Fat 144
    36%
    Total Fat 16.1 g
    24%
    Saturated Fat 2.6 g
    13%
    Cholesterol 56.4 mg
    18%
    Sodium 135.2 mg
    5%
    Total Carbohydrate 60.8 g
    20%
    Dietary Fiber 0.8 g
    3%
    Sugars 41.3 g
    165%
    Protein 4.3 g
    8%

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