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.”
READY IN:
1hr 30mins
SERVES:
16
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 F.
  2. Combine coffee and baking soda well and set aside.
  3. Using a mixed on high speed, beat egg whites until soft peaks form.
  4. 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.
  5. Using a clean bowl, beat egg yolks with the remaining 1/2 cup sugar until thick and lemony in color.
  6. Switch to low speed and mix in honey until well combined.
  7. 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.
  8. Raise the speed to medium, then beat well for 2 minutes (set a timer), scraping down bowl as needed.
  9. Using a spatula, fold in the egg whites gently, just to blend- do not overmix.
  10. Fold in raisins and nuts gently.
  11. Pour into a 10 inch tube pan with removable bottom (or an angel food cake pan).
  12. Bake 1 hour and 10 minutes, or until top is springy and golden, and the cracks appear dry, not wet (cracks are normal).
  13. Have ready a bottle or funnel set upside down on the counter.
  14. Invert the cake onto the bottle and let cool completely in the pan.
  15. Once cooled, use a knife or spatula to loosen edges, then remvoe cake from pan.
  16. Dust with powdered sugar before serving.

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