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Asian Honey Chiffon Cake Japanese Taiwanese Recipe

Experience the melt-in-your-mouth magic of this incredibly fluffy Asian Honey Chiffon Cake! Inspired by Japanese and Taiwanese baking traditions, this recipe creates a delicate honey-scented loaf cake, perfect for any occasion. Baked in a rectangular tin and finished with a glossy apricot or clear jelly glaze, each slice is a taste of pure heaven. The light and airy texture makes it incredibly versatile – try it as cupcakes for parties!

Prep Time 20 mins
Cook Time 60 mins
Calories 316 kcal
Protein 17g
Rating 4.0 (1 Reviews)
Asian Honey Chiffon Cake Japanese Taiwanese 105

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Asian Honey Chiffon Cake Japanese Taiwanese

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How to Make Asian Honey Chiffon Cake Japanese Taiwanese

  1. Grease and flour a loaf tin (approximately 9x5x3 inches). Line the bottom with parchment paper, ensuring the corners are trimmed to lie flat.
  2. Preheat oven to 150°C (300°F).
  3. In a large bowl, whisk together 4 large egg yolks and 20g caster sugar until pale and slightly thickened. Gradually whisk in the honey until well combined and the mixture is thick.
  4. Whisk in 60ml vegetable oil, followed by 60ml milk.
  5. In a separate bowl, sift 150g cake flour. Gently fold the flour into the wet ingredients using large, sweeping motions until just combined. Be careful not to overmix.
  6. In a clean, grease-free bowl, beat 4 large egg whites with a pinch of cream of tartar or white vinegar until soft peaks form.
  7. Gradually add 50g caster sugar and continue beating until stiff, glossy peaks form.
  8. Gently fold one-third of the egg whites into the batter to lighten it. Then, fold in the remaining egg whites until just combined. Be mindful not to deflate the batter.
  9. Pour the batter into the prepared tin and smooth the top.
  10. Bake for 40-50 minutes, or until a skewer inserted into the center comes out clean.
  11. Let the cake cool in the tin for 10 minutes before inverting it onto a wire rack to cool completely.
  12. Once completely cool, glaze with your choice of clear jelly or apricot glaze for a glossy finish.
  13. Slice and enjoy! This cake is also delicious as individual cupcakes.

Nutrition Information (Approximate per serving)

Sodium

3 g

Sugar

106g

Fat

13g

Carbs

14g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Desserts Eggs Dairy Asian Cakes Eggs Dietary Low Sodium Low In Something To Go