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| Honey Sponge Cake
2 6 eggs, separated 1 cup sugar 3 Tbsps. honey 3 Tbsps. strong black coffee 2 Tbsps. oil 1 tsp. cinnamon 3 cloves, crushed (optional) 1 Tbsp. brandy 1 1/3 cups flour 1� tsps. baking powder USE: 10-inch tube pan Preheat oven to 350 degrees. In a small mixer bowl beat egg whites with � cup sugar until stiff but not dry and set aside. In a separate bowl, cream egg yolks and � cup sugar. Add honey, coffee, oil, cinnamon, cloves, and brandy. Beat until thick and light in color. With a spatula, fold in flour and baking powder until well blended. Then fold in egg whites gently and carefully until well blended. Pour into ungreased tube pan. Bake for 1 hour. When done immediately invert on soda bottle. Cool at least 3 hours before removing so that cake will not fall. When cool, loosen edges and remove cake from pan. Excerpted from The Spice and Spirit Kosher Cookbook Posted to http://groups.yahoo.com/group/Jewish_Cuisine/ By aaron_finster@... |