Fluffiest Honey Cake

Brynie Greisman Brynie Greisman
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This recipe is from der heim. It was originally given to Mrs. T. Wenger by Mrs. F. Hart. When my friend shared it with me, I decided to give it a try, and I was pleasantly surprised. The yeast added so much! This cake is light and fluffy and very flavorful. I now make it every year for Rosh Hashanah!

1h 20m 15
Easy Vegetarian Pescatarian Parve

Contains: Egg, Gluten, Wheat

Directions

  1. Preheat oven to 300 degree Fahrenheit (150 degrees Celsius).

  2. Combine wine and whiskey in a small bowl. Dissolve yeast in it.

  3. Meanwhile, beat egg whites until stiff, gradually adding the sugar. Set aside.

  4. Beat the yolks with the rest of the ingredients, including the yeast mixture, until well combined. Fold the whites into the batter. Carefully pour the batter into an ungreased tube pan and bake for 55

    minutes, or until golden brown.

  5. Remove the cake from the oven and turn it over on a bottle until it cools.

Credits

Tips:
You can also bake this cake in two small loaf pans for 27 minutes.

Notes:
If you don’t have whiskey, you can use all dry wine.

Description:
Styling and Photography by Chay Berger
Food Prep by Kayla Miller

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brynie greisman classic Jewish foods fluffy honey Honey cake light Rosh Hashana traditional
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