Decadent Honey Sponge Cake

1. 1

   Preheat oven to 350 F.

2. 2

   Combine coffee and baking soda well and set aside.

3. 3

   Using a mixed on high speed, beat egg whites until soft peaks form.

4. 4

   Gradually add just 1/2 cup of the sugar,2 Tbsp at a time, beating well after each addition, until well combined and whites are in stiff peaks; set aside.

5. 5

   Using a clean bowl, beat egg yolks with the remaining 1/2 cup sugar until thick and lemony in color.

6. 6

   Switch to low speed and mix in honey until well combined.

7. 7

   Add flour, Amaretto (or liqueur of choice) baking powder, and the coffee mixture on very low speed, mixing just until blended, scraping down sides as needed.

8. 8

   Raise the speed to medium, then beat well for 2 minutes (set a timer), scraping down bowl as needed.

9. 9

   Using a spatula, fold in the egg whites gently, just to blend- do not overmix.

10. 10

    Fold in raisins and nuts gently.

11. 11

    Pour into a 10 inch tube pan with removable bottom (or an angel food cake pan).

12. 12

    Bake 1 hour and 10 minutes, or until top is springy and golden, and the cracks appear dry, not wet (cracks are normal).

13. 13

    Have ready a bottle or funnel set upside down on the counter.

14. 14

    Invert the cake onto the bottle and let cool completely in the pan.

15. 15

    Once cooled, use a knife or spatula to loosen edges, then remvoe cake from pan.

16. 16

    Dust with powdered sugar before serving.

* Per serving · 4 servings · Values may vary.