Chiffon Honey Cake

Light, airy, and irresistibly moist, this Chiffon Honey Cake is a showstopping treat that combines delicate texture with the natural sweetness of honey. Made with a flawless blend of rich egg yolks, whipped egg whites, and a drizzle of golden honey, this cake achieves a beautiful rise without requiring any grease in the pan. The gentle folding technique ensures a cloud-like crumb, while the batter's subtle hints of vanilla add a comforting aroma. Perfect for any occasion, it’s versatile enough to be served plain, dusted with powdered sugar, or paired with whipped cream and fresh fruit. Whether as a centerpiece for celebrations or a midweek indulgence, this honey chiffon cake is a must-try dessert that effortlessly balances flavor and elegance.

Nutriscore Rating: 57/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 10

Ingredients

• 190 grams All-purpose flour
• 2 teaspoons Baking powder
• 0.5 teaspoons Salt
• 6 large Egg yolks
• 120 milliliters Honey
• 80 milliliters Vegetable oil
• 90 milliliters Milk
• 1 teaspoons Vanilla extract
• 8 large Egg whites
• 150 grams Granulated sugar
• 0.5 teaspoons Cream of tartar

Directions

Step 1

Preheat your oven to 160°C (325°F). Set aside an ungreased 9-inch chiffon cake pan.

Step 2

In a large mixing bowl, sift together the flour, baking powder, and salt. Set aside.

Step 3

In a separate bowl, whisk together the egg yolks, honey, vegetable oil, milk, and vanilla extract until smooth.

Step 4

Gradually add the wet ingredients to the dry ingredients. Mix until just combined, ensuring there are no lumps. Do not overmix.

Step 5

In a clean and grease-free mixing bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form.

Step 6

Slowly add the sugar, one tablespoon at a time, continuing to beat on high speed until stiff, glossy peaks form.

Step 7

Gently fold one-third of the beaten egg whites into the cake batter to lighten it. Then, fold in the remaining egg whites in two additions. Use a spatula and a gentle folding motion to preserve the airiness of the batter.

Step 8

Pour the batter into the ungreased chiffon cake pan, smoothing the top with a spatula.

Step 9

Bake in the preheated oven for 55-60 minutes, or until the cake is golden brown and a skewer inserted into the center comes out clean.

Step 10

Immediately invert the pan onto its legs or a bottle neck and allow the cake to cool completely upside down. This prevents the cake from collapsing.

Step 11

Once cool, run a thin knife around the edges of the pan and the center tube to release the cake. Transfer to a serving plate.

Step 12

Serve plain, dusted with powdered sugar, or paired with whipped cream and fresh fruit. Enjoy!

Nutrition Facts

Serving size	(1013.5g)

Amount per serving	% Daily Value*
Calories	2778.5

Total Fat 101.6g	0%
Saturated Fat 21.1g	0%
Polyunsaturated Fat 45.5g
Cholesterol 1115.4mg	0%
Sodium 2610.3mg	0%
Total Carbohydrate 414.8g	0%
Dietary Fiber 5.2g	0%
Total Sugars 257.1g
Protein 67.7g	0%

Vitamin D 150.6IU	0%
Calcium 304.2mg	0%
Iron 12.4mg	0%
Potassium 1209.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.1%

Protein: 9.5%

Carbs: 58.3%