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1
Preheat the oven to 325 degrees F.
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2
Get a baking pan with a 7 cup capacity.
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3
Grease lightly and set it aside.
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4
Prepare a strong cup of coffee with the hot water and the instant coffee.
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5
Cool.
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6
Separate the eggs.
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7
Put the yolks into a big mixing bowl and the whites into a medium one.
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8
Beat the yolks with the sugar until creamy.
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9
Add the oil, then the honey, beating after each addition.
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10
Beat until the mixture is totally smooth and creamy.
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11
Sift the flour and measure off 3 cups.
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12
Combine the flour with the salt, baking powder, baking soda and the spices.
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13
Add the dry ingredients to the wet mixture alternately with the coffee, stirring with a spatula or a wooden spoon.
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14
Do NOT use and electric mixer for this one.
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15
Stir only until all the ingredients are well blended, do not overmix.
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16
Clean and dry the mixer beaters.
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17
Whip the egg whites until they are stiff and can hold their shape.
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18
Add one third of the beaten whites at a time to the batter.
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19
Fold in gently until the batter is smooth.
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20
Don't overbeat the whites or you will end up with little islands of egg white that will never be blended into the batter.
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21
Pour the batter into the greased pan and bake in the preheated oven for about 80 to 90 minutes.
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22
The cake is done when a toothpick comes out dry and clean.
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23
This cake keeps really well.
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24
In fact, it gets better with a little aging, so bake it several days ahead.
