Asian Honey Chiffon Cake (Japanese, Taiwanese)

"Since I was little, I've always had honey cake. It's the fluffiest, melt-in-your-mouth cake that has a nice scent of honey. It's usually baked in a rectangular tin (loaf tin), and once cooled, we put a glaze of clear jelly/apricot glaze on top for a glossy finish and served as simple slices, as anything else would overwhelm the delicate taste of honey."
photo by Cabnolen photo by Cabnolen
photo by Cabnolen
Ready In:
1 loaf




  • Grease a loaf tin, and layer baking (waxed) paper into the tin, cut the corners so they lie flat against the tin.
  • Preheat the oven to 150C / 300°F.
  • Whisk together the 4 yolks and the 20g of caster sugar, slowly add in the honey until thick and pale. Whisk in the oil, then milk.
  • Sift the flour, and fold in, rapidly and with big gestures, to the above mixture until the flour disappear.
  • Use another oil-free water-free bowl, beat the eggs whites with cream of tartar / vinegar until soft peak. Beat in the 50g of sugar and continue to beat until stiff peak.
  • Fold in 1/3 of the egg whites to the mixture, then fold in the rest just until even. Be mindful not to deflate the texture.
  • Pour the mixture into the prepared tin, smooth the top, and bake for 40-50 minutes. Done when inserted skewer comes out clean.
  • Turn out onto a wire wrack and cool before glazing with clear jelly or apricot sauce. (I never really got around to that stage as it's gone by then).
  • Enjoy!
  • p.s. I have made this into cup cakes and it is very popular at parties!

Questions & Replies

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  1. This cake is easy to make, has basic common ingredients and makes a very nice ending to an Asian (or any) dinner. It is a light cake, hence the chiffon and is sweet without being cloying. When making the cake the ingredients of sugar and flour are very small. That concerned me, but the egg whites help make up the volume. The cake rises quite high in the oven and upon cooling in the tin for a few minutes, it deflates a bit, so don't be surprised by that. I removed it from the tin after about 10 minutes and glazed it while still warm, which added a nice tang to the taste. Presentation isn't great, but the glaze helps that a little. I would imagine cupcakes would be a nicer presentation, but not sure of the timing for that. Make sure not to over-bake. Check at the 38-40 minute mark.



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