Recipe: Perfect Honey Chiffon cake

Honey Chiffon cake. In a small bowl, stir together the honey and tea; let cool. In a medium bowl, stir together the flour and baking soda. Add oil and honey, beating at medium speed until well blended.

In a small bowl, stir together the honey and tea; let cool. In a medium bowl, stir together the flour and baking soda. This light chiffon cake makes a nice change from the more traditional heavier honey cakes. You can have Honey Chiffon cake using 13 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Honey Chiffon cake

1. You need 110 g of flour.
2. It's 1/2 tsp of baking powder.
3. You need 100 ml of milk.
4. It's 5 of egg whites.
5. You need 5 of egg yolks.
6. It's 20 g of Sugar (for egg yolk).
7. It's 50 g of Sugar (for egg white).
8. It's 1 tbsp of Honey.
9. Prepare 80 ml of Vegetable oil.
10. You need 200 ml of whipped cream.
11. It's 10 g of sugar (for cream).
12. Prepare of silver balls (for decoration).
13. It's of mint leaf (for decoration).

It has become one of my family's favourite cakes at Rosh Hashanah. If you make the cake ahead of time, leave it inverted in the tin until you are going to ice and eat it. Pros: Due to the addition of honey, this chiffon cake has a nicer flavoursome golden brown crust as compared to the other chiffon cakes that are made with just sugar. Cons: This method of beating the egg white mixture is more time consuming than the traditional non-heating method.

Honey Chiffon cake step by step

1. First, add sugar to the egg yolk, mix well. Then add in honey, milk and vegetable oil and mix well. Sieve in flour and gently mix well until homogenous. Set aside. Preheat the oven to 170C..
2. In separated bowl, beat the egg white over low speed using a hand mixer for 1 min. Then add in one-third of the sugar and continue to beat the egg in high speed. Add the remaining sugar in the process. Beat the egg until peaks are fromed..
3. Now, transfer one-third of the egg white to the egg yolk, mix well until combine. Then gently fold in the remaining egg white into the egg yolk mixture. Try not to break the foam of the egg white..
4. When the mixture is ready, transfer the batter into an 18cm cake tray. Gently drop the tray to remove excess air bubbles. Bake the to cake in a preheated oven for 50 min or until cooked..
5. When the cake is done, put the cake upside down on a cooling rack. Let it cool completely in the tray. Meanwhile, add sugar to the whipped cream and beat the cream until peaks form..
6. Slice the cake into 2 layers, put the cream in the bottom layer and combine the layers together. Use cream to cover the whole cake and decorate it with silver balls and mint leaf..

I would say that both cakes are equally good being ultra soft. Asian Honey Chiffon Cake (Japanese, Taiwanese) Recipe by Cabnolen. 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.