Asian Honey Chiffon Cake Japanese Taiwanese Recipes

ASIAN HONEY CHIFFON CAKE (JAPANESE, TAIWANESE)

Steps:

• 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!

CHIFFON HONEY CAKE

Steps:

• Beat the eggs well, add sugar and beat at high speed until light & creamy.
• Add oil and honey, beating at medium speed until well blended.
• Combine dry ingredients and add to mixture alternately with coffee.
• Pour into an ungreased 10" tube pan.
• Bake at 350º for 15 minutes, then reduce heat to 325 degrees and bake for one hour longer.
• When cake is done, invert and cool completely before removing from pan.
• If it sticks before removing pan, run a knife around the edges to loosen.