Honey Chiffon Cake

• 6 eggs, room temperature, separated
• ¾ cup white sugar
• ¾ cup brown sugar (or white, if preferred)
• 6 tablespoons honey
• ¾ cup oil
• ¾ cup very strong coffee
• 2 tablespoons cognac or brandy
• juice and finely grated rind of ½ lemon
• finely grated rind of 1 orange
• ½ teaspoon salt
• 1½ teaspoons cinnamon
• ½ teaspoon ground cloves
• ½ teaspoon ginger
• 2½ cups flour, sifted
• 2½ teaspoons baking powder
• 1 teaspoon baking soda
• ½ cup raisins, optional

Beat egg whites until frothy. Gradually add white sugar and beat with a mixer on high speed until stiff peaks form. Set aside. Beat egg yolks and brown sugar until light and fluffy. Stir in remaining ingredients in order given. Lastly, fold egg whites into mixture. Pour into a greased, 10-inch tube pan and bake in a preheated 350° oven for 1 hour.

Ice with:

Silky Beige Icing

• 1½ cups brown sugar
• ⅓ cup water
• 1 tablespoon corn syrup
• 2 egg whites
• 1 teaspoon vanilla or almond extract
• pinch of salt

In a saucepan, bring to boil sugar, water, and corn syrup. Reduce heat and cook until mixture spins a thread when dropped from a spoon. Do not stir. Meanwhile, beat egg whites until frothy. Slowly, in a thin steady stream, pour hot syrup into beaten egg whites. Continue beating until mixture is thick and holds its shape.