Ways to Cook with Honey - Chiffon Cake with Honey Cream
When Honey Lane invited us to try its new honey products, the invitation came in with three large jars of assorted honeys. The gesture was generous, but what do we do with so much honey? So with such excess honey, we decided to partner up with Gabby from Pastriella create a cake and its assortment of toppings using Honey Lane. Here are the recipes!
Some of the ingredients used
Since honey is already such a sweet ingredient, we decided to tone down on the cake base and created a simple earl grey chiffon cake.
Earl Grey Chiffon Cake (recipe by Anna Olson)
Ingredients:
- 2 earl grey tea bags
- ¾ cup of boiling water
- 8 egg whites at room temperature
- ½ tablespoon of cream of tartar
- 2 ¼ cups of pastry flour
- 1 ½ cups of sugar
- 2 ½ tablespoons of baking powder
- ¼ tablespoons of salt
- ½ cup of vegetable oil
- 5 egg yolks
- 1 tablespoon of vanilla extract
- 1 tablespoon of finely grated lemon zest
- 3 ounces of milk chocolate, chopped and melted
Basic earl grey chiffon cake
Steps:
- Preheat oven to 325 F
- Steep teabags in boiling water until the water cools at room temperature. Remove bags without squeezing the excess liquid, then to up the water to its original 3.4 cup measure.
- Whip egg whites with cream of tartar until foamy, then add ¼ cup of sugar and continue whipping until the whites hold medium peak. Set aside.
- Sift flour, remaining 1 ¼ cups of sugar, baking powder and salt into a large bowl of a stand mixer. Add cooled tea, vegetable oil, egg yolks, vanilla extract and lemon zest. Whip the mixture on high until thick, for approximately 4 minutes. Add melted milk chocolate and whip on low speed. Fold in half of the whipped egg whites by hand until they are incorporated, then fold the remaining whites.
- Pour the mixture into a desired pan, ungreased.
- Bake the cake until the top of the cake springs back when gently pressed (a 10-inch pan would typically bake for 50 to 55 minutes long). Invert the cake pan into a cooling rack and cool the cake upside down in its pan. To extract the cake, run a spatula or knife around the outside edge of the cake, then tap the cake out onto a plate.
Honey cream
Honey Cream Cake Topping
Ingredients:
- 2 tablespoons of Honeylane Original honey
- 3 cups of whipping cream
- A pinch of salt
- Honeycomb (see recipe here)
Steps:
- Place the bowl and whisk to be used to whip the cream, as well as the whipping cream, in the refrigerator in order to whip the cream quicker.
- While waiting for the tools and cream to cool, mix three tablespoons of whipping cream and honey into a small bowl. This is to introduce the honey into the cream and for easier mixture later on.
- Take out the whipping tools and cream from the fridge and whip the cream until soft peaks have formed. Slowly add in the cream and honey mixture and whip the combined mixture until medium peaks are formed. Refrigerate until ready to serve.
Serving:
For this cake, we decided to serve the dessert with honeycomb, which we already made previously. We also added some edible pearls, gold dust and other beautiful toppings for added magic. Here’s the step by step tutorial:
Crumbled honeycomb (recipe here)
Crumbled dried raspberries
Mint leaf cutlets, just for decor
Edible pearls, for that extra umph
Magic gold dust (magic non-optional)
TA-DAA!
This cake recipe is actually super simple to make. The added decor is what really makes the cake super beautiful, which is super-do-able! Hope you enjoy and try yourself at home!
