"Teta" Vera's Honeycake
Genia Leskiw (Mrs. Leskiw to hundreds of former students) is a retired teacher, former MLA, mother, and grandmother of Ukrainian heritage. So obviously she's got some good recipes up her sleeve. Known as 'Medivnyk' in Ukrainian, this honeycake has a light and airy texture similar to an angel food cake or chiffon cake. Mrs. Leskiw's mother was known for her Medivnyk and always had 3 or 4 in the freezer.
Teta Vera's Honeycake
Genia Leskiw & Vera Jereaiak
8 Eggs, separated
1/2 Cup white sugar
1/2 Cup honey
1/2 Cup oil (Teta says Mazola)
3/4 Cup white flour
1/2 Cup cake flour
Dash of salt
1 Teaspoon baking soda
1 Teaspoon baking powder
Preheat oven to 300 F
Beat egg yolks and sugar until light and fluffy
Add in the oil and honey
Combine all dry ingredients in separate bowl, then add the dry ingredients to the egg yolk mixture
In a separate bowl, beat the egg whites until stiff
Fold the egg yolk mixture into the beaten egg whites
Pour into ungreased angel cake pan
Bake in preheated oven for approximately 1 hour. When cake is cooked, immediately invert pan so cake does not loose its airy texture. Leave upside down until completely cooled, then carefully remove from pan.
"If it doesn't work, call Teta Vera -- she always has one in the freezer."
(This cake freezes well.)
Lesia Pohoreski (who transcribed this recipe) recommends spreading soft serve ice cream across a slice of Medivnyk. Lesia also notes that the folding step is important, as this is how the honey layers itself. Depending on the type of honey used, you may see a lighter or darker coloured cake.
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