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.
Steps
Grease a loaf tin , and layer baking paper into the tin , cut the corners so they lie flat against the tin.
Preheat the oven to 150c / 300f.
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.
Enjoy !.
P.
S.
I have made this into cup cakes and it is very popular at parties !.
Ingredients
eggs, caster sugar, honey, vegetable oil, milk, flour, cream of tartar