Asian Honey Chiffon Cake (japanese, Taiwanese)

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• 4 eggs, separated
• 20 g caster sugar
• 2 tablespoons honey
• 2 tablespoons vegetable oil
• 2 tablespoons milk
• 85 g low-grade flour (although all purpose will be fine, experiment with the different texture)
• 1/4 teaspoon cream of tartar (or vinegar)
• 50 g caster sugar

Recipe

• 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!