Honey Chiffon Cake
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
This honey chiffon cake has become my go to dessert whenever I want something impressive but don't have hours to spend in the kitchen. The beautiful thing about it is how quick and simple it comes together, ready in just 45 minutes from start to finish. Honey brings such a lovely natural sweetness and moisture to the cake, plus it's packed with antioxidants that make this treat feel a little bit better for you. The tender crumb and delicate flavor make people think you've been baking all day, but honestly, this recipe is so straightforward that even a beginner can pull it off beautifully.
Ella x
Ingredients
- 250 gall-purpose flour
- 150 ggranulated sugar
- 120 gunsalted butter, softened
- 4large eggs
- 50 ghoney
- 10 gbaking powder
- 5 gsalt
- 1 mlvanilla extract
- 120 mlunsalted milk
- 50 gconfectioners' sugar
- 100 mlhoney syrup
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F) and grease a 20cm (8in) round cake pan.
- 2
In a medium bowl, whisk together flour, sugar, baking powder, and salt.
- 3
In a large mixing bowl, whisk together butter, eggs, and vanilla extract until light and fluffy.
- 4
Gradually pour the dry ingredients into the wet ingredients and whisk until just combined.
- 5
Add the milk and honey syrup, whisk until smooth.
- 6
Pour the batter into the prepared cake pan and smooth the top.
- 7
Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
- 8
Remove from the oven and let cool in the pan for 5 minutes.
- 9
Transfer to a wire rack to cool completely.
- 10
Once cooled, dust with confectioners' sugar and serve.
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