Natty’s Glazed Honey Chiffon Cake

This light chiffon cake makes a nice change from the more traditional heavier honey cakes. It has become one of my family’s favourite cakes at Rosh Hashanah. If you make the cake ahead of time, leave it inverted in the tin until you are going to ice and eat it.


Glazed Honey Chiffon Cake

Course Sweet Things
Servings 12 Servings


  • 6 eggs separated
  • 175 grams Caster (Superfine) Sugar (2/3 cup)
  • 275 grams honey (3/4 cup)
  • 3/4 cup light olive or grape seed oil
  • 1/4 cup strong black tea
  • 225 grams Self-Raising (Self-Rising) flour (1 1/2 cups)
  • 1/2 teaspoon bicarbonate of soda (baking soda)


  • 80 grams icing (confectioners) sugar (1/2 cup)
  • 1/2 lemon ,juiced


  • Preheat oven to 180°C (350°F). You will need an angel cake (chiffon) tin that is not non-stick and has a removable base. Do not grease it.
  • Whisk the egg whites until soft peaks form. Slowly add half the sugar and continue whisking until the egg whites are stiff but not dry. In a separate bowl beat the yolks and the remaining sugar until light and pale. Add the oil and keep beating for a couple of minutes until well combined.
  • Sift the flour with the baking soda. Mix the honey into the hot tea. Add these to the egg yolks, alternating wet and dry, beating gently until fully combined.
  • Gently fold the egg whites into the flour mixture with a metal spoon, until just mixed through. Pour the mixture into the cake tin and bake for 50 minutes, then reduce the temperature to 160°C and bake for an additional 10 minutes or until a skewer inserted into the cake comes out clean.
  • After removing the cake from the oven, immediately invert it to cool by balancing the middle funnel onto a bottle neck. The cake will be dangling upside down.
  • When completely cool, run a knife around the outside of the cake and the funnel. Lift the base out of the tin, then use the knife to ease the cake off the base.
  • We have made a step-my-step video on this website on how to make our custard chiffon cake, and the method is the same.
  • To make the glaze, add the lemon juice (a few drops at a time) to the icing sugar until you have a thick, smooth paste. Pour over the cooled cake.




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  1. Judy

    I love your site! This recipe sounds really geat, definitely will be trying it!
    Just have ONE request. Can I BEG you to please give weights for everything, (as well as the cup measurements for those that insist on wanting to use them >g>). That is one of my pet peeves with recipes. Giving cups and spoon measurements is open to a HUGE margin of error. That is even ignoring the fact that cups and spoons are different sizes depending on the country you happen to be in.
    I saw a youtube video demonstrating how much a teaspoon of salt differed in weight, (found it! ) depending on the type of salt used. I realise that the exact weight is not important for everything, but in some cases it is – and people are more likely to succeed if they are all using the exact same quantities that the writer of the recipe used.
    Aside from being more accurate, I also find it reduces the washing up. 🙂 Regardless of how well organised you are, you always end up using a cup/spoon for a wet ingredient, before having measured all the dry ones, so you end up having to use more than one utensil (not to mention the ½ cup, ⅓ cup etc) whereas with the scales, you put ONE dish (the dish you’re planning to mix in) on the scales, tare it and put all the things in one by one, (tareing in between each addition) without dirtying any more dishes or spoons. You can even (slowly and carefully) pour your honey direct from the jar. No need to oil and/or heat with hot water any measuring cups. 🙂 Same goes for measuring oil, of course.
    Here are a couple more videos I happened to find while looking for the one above, they both show different things, but combined, they make my point.
    So, PLEASE, PRETTY PLEASE!!! can you please give the weights? I now have a huge collection of conversions (how much does 1/2 an American cup of honey weigh? etc.) but recipes as so much easier and fun to follow, if one doesn’t have to sit there with a calculator 🙂

    1. Lisa Goldberg

      Hi Judy
      Thanks so much for your comment. We agree with you and if you have our second book, The Feast Goes On, you will see that we include weights (metric and imperial) and volume measurement for all dry ingredients. Sometimes we haven’t been as meticulous with measurements for recipes on the website, like this cake. I have now added in weights for the honey and sugar and you can choose ‘Imperial’ or ‘metric’ as you prefer.
      I also measure my honey straight into the batter – it adds an exciting edge to making honey cakes 🙂
      Thank you so much for the reminder!

  2. Heidi Sawicz

    I am baking the honey chiffon cake using an aluminium chiffon tin with loose base. I turned my oven down for the last 10 minutes, why do we need to as it seems to make the cake deflate. When I took it out, it appears ready when using a cake tester but the bottom of the tin is falling after a few minutes after turning upside down. Please help as I’m due to bake 7 more of these cakes tomorrow. I use to use a chiffon tin without a loose base

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