Recipe - Honey Barley Chiffon Cake with Barley Flour

Alberta Barley - a hearty, healthy choice!

Honey Barley Chiffon Cake "This recipe is softer and moister than any chiffon cake made with sugar and wheat flour that I’ve tasted." - M.S.
6 ½ tsp ¼ cup ¾ cup ½ cup 6 ½ cup	egg whites cream of tartar honey water oil egg yolks honey	6 2 mL 50 mL 175 mL 125 mL 6 125 mL
1 ½ cups 2 ½ tsp	whole barley flour baking powder	375 mL 12 mL

Whip egg whites and cream of tarter very stiff. Add the first measure of honey and whip again. Set aside. Put remaining ingredients into the blender, in order, and blend at high speed until almost pale coloured. Gently fold blender mixture into the egg whites and turn into an ungreased angel food pan. Bake for 60-65 minutes at 350° F (180° C). Turn upside down to cool.

From:

Miriam Schnee
Gwynne, Alberta