Asian Honey Chiffon Cake (Japanese, Taiwanese)

Recipe by Cabnolen
READY IN: 1hr
SERVES: 4-6
YIELD: 1 loaf
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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!
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