Restaurants›L'Abattoir›Honey Chiffon Cake Recipe

Honey Chiffon Cake Recipe

Inspired by L'Abattoir
Time1h
Serves8

Earl grey, stone fruit

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Cake Ingredients

Stone Fruit Topping

Method

Cake Preparation

1

Preheat the Oven

Preheat your oven to 325°F (160°C) and grease a 9-inch round cake pan.

2

Mix Dry Ingredients

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

3

Whip Egg Whites

In a separate bowl, beat the egg whites with cream of tartar until stiff peaks form.

4

Prepare Wet Ingredients

In another bowl, whisk together the egg yolks, sugar, honey, milk, brewed Earl Grey tea, and vanilla until smooth.

5

Combine Mixtures

Gently fold the dry ingredients into the wet mixture until just combined. Then carefully fold in the whipped egg whites, being careful not to deflate them.

6

Bake the Cake

Pour the batter into the prepared cake pan and bake for 30-35 minutes or until a toothpick comes out clean.

7

Cool the Cake

Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Stone Fruit Topping Preparation

8

Prepare the Fruit

In a bowl, combine the sliced peaches and nectarines.

9

Add Honey and Lemon

Drizzle honey and lemon juice over the fruit and toss gently to coat.

10

Serve

Once the cake has cooled, top it with the stone fruit mixture and garnish with mint leaves if desired.