American · Cakes · Chinese · Desserts · Fast & Easy · Korean · Pastry/ Baking · Uncategorized

Honey Hallabong Chiffon Cake

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One day, we were offered a homemade drink by one of our clients and i instantly fell in love with it! I told them how yummy it was and asked what was the drink i had. The following week when we went to their house again, this super kind lady actually went to buy a bottle for us! I was so so very touched! We don’t have anyone close here and little kind gestures like this really touches our heart.

Back to the cake, I actually used the “Honey Hallabong Tea” marmalade and baked it into this super moist, fluffy and fragrant cake. It has a sweet, citrusy flavour that is super yummy even as a cake! Benny loooooooves it! I am planning to bake one for this kind client of ours but i am not sure if her children would like the citrusy flavour of this cake. I am still thinking about it, i might bake another flavour for her just to be safe? 😀

Recipe adapted from thedomesticgoddesswannabe.

Ingredients: (for 17cm tube pan)

  1. 5 egg yolks
  2. 30g caster sugar
  3. 60ml corn oil
  4. 115g cake flour
  5. 3/4 tsp baking powder (I might omit it next time)
  6. 1/4 tsp salt
  7. 3 tbsp yuzu marmalade + warm water to make 90ml in total
  8. 1 tsp vanilla extract
  9. 5 egg whites
  10. 1/2 tsp cream of tartar
  11. 50g caster sugar


  1. Mix yolks, sugar, vanilla and oil together. Add in marmalade mixture and whisk.
  2. Sift cake flour, baking powder and salt into yolk mixture and whisk until smooth.
  3. Whisk egg whites until frothy. Add in cream of tartar and continue whisking.
  4. Add in sugar gradually. Whisk until glossy firm peaks.
  5. Gently fold in meringue into yolk batter in 3 batches, fully incorporating each batch before adding the next.
  6. Bang on countertop and slowly pour into tube pan from a height.
  7. Bake in a preheated oven at 160 deg for 50 mins.
  8. Invert immediately and unmould after completely cooled.

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