Ginger Chiffon Cake

Ginger Chiffon Cake

A chiffon cake with a ginger kick and the rich flavor and aroma of soy sauce.

Cooking time
70 minutes
  • Nutrition facts are for one serving.
  • This recipe makes one 17 cm (6.5 inch) chiffon cake.

Ingredients(Servings: 8)

Ingredients(Servings: 8)

70 g (2.5 oz.)

3/4 tsp

a dash


80 g (2.8 .oz)

2 Tbsp


100 ml (3.4 fl. oz.)

a pinch


  1. Dust a cake pan lightly with flour (extra).
  2. Sift together the cake flour, baking powder and cinnamon, then sift once more.
  3. Use a handmixer to mix together the egg yolks and 50 g (1.8 oz.) of granulated sugar until the mixture becomes almost white.
  4. Mix together the vegetable oil, soy sauce, ginger juice and 2 Tbsp of water.
  5. In a separate bowl, whip the egg whites, add in 30 g (1.1 oz.) of granulated sugar and whip further until a stiff meringue has been achieved.
  6. Blend (4) into (2) using a wooden spoon. Add in (5) and quickly combine the ingredients using a rubber spatula.
  7. Pour (6) into (1), and bake in an oven at 170°C (338°F) for about 40 minutes.
  8. Turn the cake pan upside down and allow to completely cool before removing.
  9. Divide the cake, then serve on plates with a side of the whipped cream and a sprinkle of cinnamon.

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