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Asian Honey Chiffon Cake (Japanese, Taiwanese)

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“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.”
READY IN:
1hr
SERVES:
4-6
YIELD:
1 loaf
UNITS:
US

Ingredients Nutrition

Directions

  1. Grease a loaf tin, and layer baking (waxed) paper into the tin, cut the corners so they lie flat against the tin.
  2. Preheat the oven to 150C / 300°F.
  3. 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.
  4. Sift the flour, and fold in, rapidly and with big gestures, to the above mixture until the flour disappear.
  5. 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.
  6. 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.
  7. Pour the mixture into the prepared tin, smooth the top, and bake for 40-50 minutes. Done when inserted skewer comes out clean.
  8. 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).
  9. Enjoy!
  10. p.s. I have made this into cup cakes and it is very popular at parties!

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