Light Honey Cake

Jewish Holiday Cakes, 1986

1 1⁄2 hours — 1 10-inch cake

Ingredients

4		eggs (separated)
1⁄2	cup	sugar
1	tablespoon	oil
1	tablespoon	brandy
1	cup	honey
1	teaspoon	ground cinnamon
1⁄2	teaspoon	ground cloves
1 1⁄2	cup	self-rising flour
1	teaspoon	baking soda
1	small	lemon (juiced)
		powdered sugar

Instructions

Heat oven to a medium temperature (350F). Beat egg whites, gradually adding the sugar, until stiff.

In a mixing bowl, put the egg yolks with the oil, brandy, honey and spices and stir gently, using a wooden spoon.

Fold the yolk mixture gently into the beaten egg whites. Mix the flour with the baking soda and sprinkle on the mixture together with the lemon juice and fold till no traces of flour remain and the batter is uniform. Pour the batter into the greased tin and bake in heated oven for 40-50 minutes.

When cake is baked, sprinkle with powdered sugar.