Honey Sponge Cake


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 1/4 cups flour
1 1/2 tsps. baking powder

Preheat oven to 350.

In a small mixer bowl beat egg whites with 1/2 cup sugar untill stiff but not dry and set aside.

In a separate bowl, cream egg yolks and 1/2 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.

USE: 10-inch tube pan
YIELDS: 1 cake

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