Decadent Honey Sponge Cake
Another honey cake - this time with a little liqueur and fruit & nuts. Adapted from an old holiday issue of Good Housekeeping. You will need a 10 inch tube pan or angel food cake pan for this recipe. You can try using a flavored coffee, such as Amaretto coffee in this.
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INGREDIENTS
Nutrition- 1⁄2cup strong black brewed coffee
- 1teaspoon baking soda
- 7
- 1
- 1cup honey
- 3cups cake flour
- 2
- 1teaspoon baking powder
- 1⁄2cup golden raisin
- 1⁄2cup chopped walnuts
- 1⁄4
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DIRECTIONS
- Preheat oven to 350 F.
- Combine coffee and baking soda well and set aside.
- Using a mixed on high speed, beat egg whites until soft peaks form.
- Gradually add just 1/2 cup of the sugar,2 Tbsp at a time, beating well after each addition, until well combined and whites are in stiff peaks; set aside.
- Using a clean bowl, beat egg yolks with the remaining 1/2 cup sugar until thick and lemony in color.
- Switch to low speed and mix in honey until well combined.
- Add flour, Amaretto (or liqueur of choice) baking powder, and the coffee mixture on very low speed, mixing just until blended, scraping down sides as needed.
- Raise the speed to medium, then beat well for 2 minutes (set a timer), scraping down bowl as needed.
- Using a spatula, fold in the egg whites gently, just to blend- do not overmix.
- Fold in raisins and nuts gently.
- Pour into a 10 inch tube pan with removable bottom (or an angel food cake pan).
- Bake 1 hour and 10 minutes, or until top is springy and golden, and the cracks appear dry, not wet (cracks are normal).
- Have ready a bottle or funnel set upside down on the counter.
- Invert the cake onto the bottle and let cool completely in the pan.
- Once cooled, use a knife or spatula to loosen edges, then remvoe cake from pan.
- Dust with powdered sugar before serving.
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