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Honey Barley Chiffon Cake
Ingredients
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6 egg whites
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1/2 tsp cream of tartar
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1/4 cup honey
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3/4 cup water
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1/2 cup oil
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6 egg yolks
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1/2 cup honey
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1 1/2 cups whole barley flour
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2 1/2 tsp baking powder
Directions
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Whip egg whites and cream of tarter very stiff.
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Add the first measure of honey and whip again.
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Set aside.
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Put remaining ingredients into the blender, in order, and blend at high speed until almost pale coloured.
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Gently fold blender mixture into the egg whites and turn into an ungreased angel food pan.
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Bake for 60-65 minutes at 350F (180C).
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Turn upside down to cool.
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