HONEY CAKE FOR ROSH HASHANA

Steps:

• Preheat the oven to 325 degrees F.
• Get a baking pan with a 7 cup capacity.
• Grease lightly and set it aside.
• Prepare a strong cup of coffee with the hot water and the instant coffee.
• Cool.
• Separate the eggs.
• Put the yolks into a big mixing bowl and the whites into a medium one.
• Beat the yolks with the sugar until creamy.
• Add the oil, then the honey, beating after each addition.
• Beat until the mixture is totally smooth and creamy.
• Sift the flour and measure off 3 cups.
• Combine the flour with the salt, baking powder, baking soda and the spices.
• Add the dry ingredients to the wet mixture alternately with the coffee, stirring with a spatula or a wooden spoon.
• Do NOT use and electric mixer for this one.
• Stir only until all the ingredients are well blended, do not overmix.
• Clean and dry the mixer beaters.
• Whip the egg whites until they are stiff and can hold their shape.
• Add one third of the beaten whites at a time to the batter.
• Fold in gently until the batter is smooth.
• Don't overbeat the whites or you will end up with little islands of egg white that will never be blended into the batter.
• Pour the batter into the greased pan and bake in the preheated oven for about 80 to 90 minutes.
• The cake is done when a toothpick comes out dry and clean.
• This cake keeps really well.
• In fact, it gets better with a little aging, so bake it several days ahead.