Ingredients
3 large eggs, separated3-1/2 cups all-purpose flour1 cup sugar2-1/2 teaspoons baking powder1 teaspoon baking soda1 teaspoon ground cinnamon1/2 teaspoon salt1/2 teaspoon ground cloves1/4 teaspoon ground ginger1-1/3 cups brewed coffee1-1/3 cups honey1/4 cup canola oil1/4 teaspoon cream of tartarCARAMEL GLAZE:3 tablespoons butter 1/3 cup packed brown sugar2 tablespoons 2% milk3/4 cup confectioners’ sugar1 teaspoon vanilla extract
Preparation
Place egg whites in a large bowl; let stand at room temperature 30 minutes.
Meanwhile, preheat oven to 350°. Sift flour, sugar, baking powder, baking soda, cinnamon, salt, cloves and ginger together twice; place in another large bowl.
In a small bowl, whisk egg yolks, coffee, honey and oil until smooth. Add to flour mixture; beat until well blended.
Add cream of tartar to egg whites; with clean beaters, beat on high speed just until stiff but not dry. Fold a fourth of the whites into batter, then fold in remaining whites.
Gently transfer to an ungreased 10-in. tube pan. Bake on lowest oven rack 50-60 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely, about 1-1/2 hours.
In a small heavy saucepan, melt butter. Stir in brown sugar and milk. Bring to a boil; cook over medium heat until sugar is dissolved. Stir in confectioners’ sugar and vanilla; cook until thickened, about 5 minutes.
Run a knife around sides and center tube of pan. Remove cake to a serving plate and add glaze.
