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.
