Honey Cake I

Recipe View 5 mins In a small bowl, dissolve the instant coffee granules in the hot water. Stir until completely dissolved and set aside to cool slightly. (5 minutes)

Recipe View 5 mins In a large bowl, using an electric mixer, beat the egg yolks with the sugar until light and creamy. (3-5 minutes)

Recipe View 3 mins Gradually add the vegetable oil and honey, beating well after each addition until the mixture is smooth and thoroughly combined. (2-3 minutes)

Recipe View 2 mins In a separate bowl, whisk together the flour, salt, baking powder, baking soda, cloves, and allspice. (2 minutes)

Recipe View 5 mins Gradually add the dry ingredients to the wet ingredients, alternating with the cooled coffee mixture, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix. (5 minutes)

Recipe View 5 mins In a clean, dry bowl, using an electric mixer with clean beaters, whip the egg whites until stiff peaks form. (3-5 minutes)

Recipe View 5 mins Gently fold the beaten egg whites into the batter in three additions, being careful not to deflate the whites. (3-5 minutes)

Recipe View 5 mins Preheat oven to 325°F (165°C). Grease and flour two 8-inch square baking pans. (5 minutes)

Recipe View 2 mins Pour the batter evenly into the prepared pans. (2 minutes)

Recipe View 40 mins Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. (35-40 minutes)

Recipe View 10 mins Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. (10 minutes)

Recipe View Wrap tightly in plastic wrap and store in a cool, dry place for at least 2 days before serving to allow the flavors to develop fully.