Ultra Soft Perfect Honey Chiffon Cake

&version;Like baking and eating ultra soft chiffon cakes???
If you have tried baking my ULTIMATE ultra soft perfect banana chiffon cake at here and like it, do you wish to bake MORE ultra soft chiffon cakes?
Now, here's another one...

This ultra soft honey chiffon cake is one of my ultra soft chiffon cake recipes that I have developed lately and hope that you will like it too...

Ultra Soft Honey Chiffon Cake

Here are my baking tips to share:

1) In order to incorporate a significant amount of honey into this honey cake and avoid from making the cake too sweet, I have to use a reduced amount of sugar to beat the egg whites. To do so, I have worked out that I need at least 70g to whip up a decent meringue and I'm totally right!!! This amount of sugar added has worked perfectly well for this recipe!!! So, please please please do not reduce this amount of sugar any further!2) Like what I have said in my previous chiffon cake post at here... With NO chemical agents added to stabilise the cake structure, the success of the ultra soft chiffon cakes depends highly on the egg white mixture used and please be aware that beating the egg white mixture into its best form is very essential!

Due to the minimal amount of sugar added to beat the meringue, it is a MUST to beat egg whites in the lowest speed at the beginning for at least 10 mins to stabilise the mixture. Please please please do not rush or take any short-cut to skip this step.

Then, increase the beating speed to medium and NOT too high to minimise the formation of big bubbles. To avoid the meringue from being too dry and stiff, do not over-beat the mixture. Stop beating immediately when stiff peaks form.
3) Due to the fact that honey burns more quickly than sugar, this cake tends to brown a lot more quicker than other chiffon cakes. To fix this situation, cover the top of your cake very loosely with a piece of foil when it turns brown too quickly after 25 mins of baking and continue to bake the cake for at least 50 mins in total. Please please please do not bake the cake for less than 50 mins as this is the minimal baking time required to bake such a large cake with a large amount of moisture.
4) You might ask... Will the dark honey crust of the cake makes the cake drier? Can you bake a pale-looking cake with lower temperature with a slightly longer baking time? NOPE! Absolutely not necessary! Are you surprised with my answer??? My son told me that the deep golden honey crust of the cake is actually the most delicious part of the cake and the whole cake including its deep-coloured crust are ALL cottony soft!!! So no worries, mate!

5) Please handle this cake with care! Although this cake is slightly less fragile than the ultimate soft banana cake that I have baked at here, it still need to be handled with care! Please do not unmould the cake by pressing it!!! To unmould, please use a blunt thin plastic spatula or knife to run along the cake's edges and gently push the cake out from the pan. Plus, please use a serrated knife to slice the cake.

6) This recipe makes one tall and perfect 8-inch (20 cm) chiffon cake. So, please do not ask me to calculate the amount of ingredients required to bake your chiffon cake in different sizes. To do so, you can either 1) prepare the same amount of batter and bake a smaller cake using your larger pan or 2) prepare the same amount of batter and use partial the amount to bake a smaller cake cake using your smaller pan or 3) buy a 20cm chiffon cake pan!!! keke...

7) Last but not the least, please use the exact weight of the ingredients and make sure that all ingredients are at room temperature.

Do you want to see how I baked this cake? Once again, it is a typical way of baking chiffon cake but without the addition of cream of tartar. Enjoy!

Every bite of this cake is so soft and cottony and it can stay ultra soft for days!!!

Like this ultra soft chiffon cake and want to bake more? I promise I will have many newly-derived ultra soft chiffon cake recipes to share in the near future and so please stay tune! To get the latest updates, you can follow me at either my Facebook at here or here or my Instagram @zoebakeforhappykids.
Here's the recipe.

IMPORTANT: Please use the exact weight and make sure that all ingredients are at room temperature.

Makes one tall and perfect 8-inch (20 cm) chiffon cake

For the egg yolks mixture:

80g milk
80g honey
90g egg yolks (about 6-7)
45g neutral tasting vegetable oil
120g cake flour with 8% protein
1/4 tsp salt

For the egg white mixture:

240g egg whites (about 7-8)
70g caster sugar

Preheat oven to 170°C/330ºF.

For the egg yolk mixture:

Place milk and honey in a saucepan or heat proof bowl. Cook mixture in the saucepan using the stove with low heat or microwave mixture in the heat proof bowl with short pulses of low power until the honey dissolves into the mixture. Do not over-cook the mixture until it boils because overcooking the mixture will cause it to curd!!! Set aside for the mixture to cool slightly, about 10 mins.

Using a hand whisk, combine egg yolks, oil and the honey mixture in a large mixing bowl until well combined. Sift in cake flour and salt and whisk gently until the batter is smooth and combined.

For the egg white mixture:

Using an electric mixer with a whisk attachment, beat egg whites in the lowest speed for at least 10 mins to stabilise the mixture. Increase beating speed to medium (not too high to avoid large bubbles forming). While beating, add sugar gradually and continue to beat until stiff peaks form and the meringue should be smooth with tiny bubbles. Do not over-beat the mixture.

Using a hand whisk or a spatula, gently fold in the egg whites to the egg yolks mixture in 3-4 batches. It is ok to mix the 1st batch of egg white more vigorously into the egg yolk mixture but the subsequent portions must be folded in very gently. Make sure that most of the white is not visible after folding.

Pour batter into an un-greased 20 cm chiffon tube pan. Give the pan a gentle tap and and use a skewer to draw a zigzag to remove air bubbles only on the surface in the batter. Bake for 50 mins or until it is thoroughly baked. Cover the top of your cake very loosely with a piece of foil when it turns brown too quickly after the first 25 mins of baking and continue to bake for at least 50 mins in total.

Remove from oven and invert the cake immediately to cool on a wire rack. Allow the cake to cool completely in the pan before removing it from the pan. please do not unmould the cake by pressing it! To unmould, please use a blunt thin plastic spatula or knife to run along the cake's edges and gently push the cake out from the pan.The cake is fragile and so it is easier to slice with a serrated knife. Enjoy!

Store any uneaten in an airtight container at room temperature for up to 3 days and will stay moist and soft for days!!! or until they are all gone :)

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