• Home
  • RECIPE INDEX
  • EASY RECIPES
    • Easy Dinner
    • One-pot
    • Instant Pot
  • BY CUISINE
    • Asian Fusion
    • Chinese
    • Peranakan/Nyonya
    • CAMBODIA
    • LAOS
    • INDONESIAN
    • Indonesian Chinese
    • MALAYSIA
    • MYANMAR
    • SINGAPORE
    • Singapore Hawker Food
    • THAILAND
    • VIETNAM
  • BY COURSE
    • Breakfast
    • Dim Sum
    • Main Course
    • Soups/Stews
    • Salad
    • Sides
    • Condiments
    • Snacks
    • Desserts
  • INGREDIENTS
    • Rice & Grains
    • Noodles
    • Eggs
    • Tofu & Tempeh
    • Poultry
    • Red Meats
    • Pork
    • Seafood
  • SOURDOUGH
    • Sourdough Bread Recipes
    • Recipes Using Sourdough Discard
  • BREAD & BUNS
    • Steamed Buns
    • Bread with Yeast
    • No-Knead Bread
    • Quick Bread
  • CAKES/COOKIES/PASTRIES
    • Cakes
    • Chiffon Cakes
    • Sponge Cakes
    • Pastries
    • Cookies
    • Kue/Kueh
    • No-Bake Dessert
  • DIETARY
    • Gluten-free
    • Vegan
    • VEGETARIAN
    • CONFINEMENT
  • celebrate
    • Chinese New Year
    • Easter
    • Hari Raya
    • Dragon Boat Festival
    • Mooncake Festival
    • Thanksgiving
    • Winter Solstice
    • Christmas Cooking
    • Christmas Baking
What To Cook Today
  • ABOUT ME
    • CONTACT
  • Pantry
  • Shop
  • subscribe
  • Home
  • RECIPE INDEX
  • EASY RECIPES
    • Easy Dinner
    • One-pot
    • Instant Pot
  • BY CUISINE
    • Asian Fusion
    • Chinese
    • Peranakan/Nyonya
    • CAMBODIA
    • LAOS
    • INDONESIAN
    • Indonesian Chinese
    • MALAYSIA
    • MYANMAR
    • SINGAPORE
    • Singapore Hawker Food
    • THAILAND
    • VIETNAM
  • BY COURSE
    • Breakfast
    • Dim Sum
    • Main Course
    • Soups/Stews
    • Salad
    • Sides
    • Condiments
    • Snacks
    • Desserts
  • INGREDIENTS
    • Rice & Grains
    • Noodles
    • Eggs
    • Tofu & Tempeh
    • Poultry
    • Red Meats
    • Pork
    • Seafood
  • SOURDOUGH
    • Sourdough Bread Recipes
    • Recipes Using Sourdough Discard
  • BREAD & BUNS
    • Steamed Buns
    • Bread with Yeast
    • No-Knead Bread
    • Quick Bread
  • CAKES/COOKIES/PASTRIES
    • Cakes
    • Chiffon Cakes
    • Sponge Cakes
    • Pastries
    • Cookies
    • Kue/Kueh
    • No-Bake Dessert
  • DIETARY
    • Gluten-free
    • Vegan
    • VEGETARIAN
    • CONFINEMENT
  • celebrate
    • Chinese New Year
    • Easter
    • Hari Raya
    • Dragon Boat Festival
    • Mooncake Festival
    • Thanksgiving
    • Winter Solstice
    • Christmas Cooking
    • Christmas Baking
What To Cook Today
What To Cook Today
  • Home
  • ABOUT ME
    • CONTACT
  • SHOP
  • SUBSCRIBE
  • RECIPE INDEX
  • easy recipes
    • Easy Dinner
    • One-pot
    • Instant Pot
  • by course
    • Breakfast
    • Dim Sum
    • Main Course
    • Soups/Stews
    • Salad
    • Sides
    • Condiments
    • Snacks
    • Desserts
  • ingredients
    • Rice & Grains
    • Noodles
    • Eggs
    • Tofu & Tempeh
    • Poultry
    • Red Meats
    • Pork
    • Seafood
  • sourdough
    • Sourdough Bread Recipes
    • Recipes Using Sourdough Discard
  • bread & buns
    • Steamed Buns
    • Bread with Yeast
    • No-Knead Bread
    • Quick Bread
  • cakes/cookies/pastries
    • Cakes
    • Pastries
    • Chiffon Cakes
    • Sponge Cakes
    • Cookies
    • No-Bake Dessert
    • Kue/Kueh
  • dietary
    • Gluten-free
    • Vegan
    • VEGETARIAN
    • CONFINEMENT
  • celebrate
    • Chinese New Year
    • Easter
    • Hari Raya
    • Dragon Boat Festival
    • Mooncake Festival
    • Thanksgiving
    • Winter Solstice
    • Christmas Baking
    • Christmas Cooking

Soft Fluffy Bak Kwa / Meat Jerky Chiffon Cake

written by Marvellina Updated: March 4, 2024
4.3K
PIN RECIPE COMMENTS VIEW RECIPE
This post may contain affiliate links. Please read our disclosure policy.

Pillowy soft and fluffy chiffon cake studded with tender and flavorful bak kwa pieces. A great combination of sweet and savory taste and flavor merged together in a form of cake.

Soft Fluffy Bak Kwa / Pork Jerky Chiffon Cake

I’m always a sucker for savory and sweet food, especially in desserts or cakes! It’s like such an exciting combination in one bite! Instead of just tasting sweet, you have that savory and sometimes umami flavor in the picture.
I love eating homemade bak kwa on their own too, but because I also love to explore the possibility of what else I can put in chiffon cake, I decided I must try bak kwa chiffon cake. I was really intrigued after seeing an article from here that features Bee Cheng Hiang’s bak kwa chiffon cake and Swiss roll.

Soft Fluffy Bak Kwa / Pork Jerky Chiffon Cake

The recipe rundown

Taste: Lightly sweetened cake with sweet and savory taste of the bak kwa pieces
Texture: The cake is so soft and spongy
Level: Intermediate
Soft Fluffy Bak Kwa / Pork Jerky Chiffon Cake

How to make bak kwa chiffon cake

Let’s get to baking shall we?
1. Cut the bak kwa into tiny pieces. If the pieces are too large, they will most likely sink to the bottom of the pan. Coat the bak kwa pieces with the cake flour. This will help the bak kwa pieces float in the cake during baking. Sieve out any excess flour. Set aside

2.Preheat oven at 330 F (165 C). My oven is a conventional oven with bottom heat. Whisk the cake flour, baking powder, and salt together until combine. Set aside. In another mixing bowl, mix egg yolks, sugar, oil, milk, and vanilla extract until combine.

3. Sift in the flour mixture into the egg mixture and stir until combined and smooth. Set aside


4. Put the egg whites in a grease-free mixing bowl or stand mixer bowl. Whip over medium speed until frothy, then add the acid and whip again for another minute. Add the sugar gradually in 3 batches and increase the speed to high and whip until the egg whites just reach a stiff peak. You can always stop halfway to check. The meringue should hold its shape if you turn it upside down and has a slight bend on the tip that doesn’t move. Stop beating once you reach this stage

5. Fold in 1/3 of the meringue into the cake batter. You can use a rubber spatula or a wire whisk to fold. I actually prefer to use wire whisk lately. Swipe down and fold over to combine the meringue with the cake batter. Once incorporated, continue with the next 1/3 and so on

6. You want to work gently but efficiently. Don’t overmix that you deflate most of the air in the meringue. You shouldn’t see any more white meringue in the cake batter. This is after all meringue is fully combined with the cake batter. It should be voluminous and fluffy

7. Fold in the coated bak kwa pieces and fold gently to combine


8. Pour the cake batter into an UNGREASED chiffon cake pan. Smooth the surface with a rubber spatula

9. Tap the cake pan on the counter 3-4 times. I use a bamboo skewer and run through the batter to pop air bubbles inside

10. Put at the middle rack inside the oven and bake for 40-45 minutes, then lower temperature to 300 F (150 C) and bake for 5-10 minutes or until tester comes out clean

11. Immediately drop the cake pan from about 10 cm height on the counter to minimize shrinkage about 2-3 times and invert the tube pan upside down to let it cools down completely in this position

12. Once it has cooled down completely, use an offset spatula to run through the edge and the outer center of the tube to help release the cake. Gently push the base to lift the cake out. Use the offset spatula again to run through the base of the pan and then carefully release the cake onto a serving platter

And there you have it, pillowy soft and spongey bak kwa chiffon cake.
Soft Fluffy Bak Kwa / Pork Jerky Chiffon Cake

Variations

If you don’t have bak kwa pieces, you can also use store-bought meat jerky, bacon bits, or uncured hard salami or pepperoni bits. My kids love any of these variations (especially the bacon one LOL).
Soft Fluffy Bak Kwa / Pork Jerky Chiffon Cake

You may also like these recipes using bak kwa

Soft Fluffy Bak Kwa Milk Buns (Meat Jerky Buns) - Tangzhong

Soft Fluffy Bak Kwa Milk Buns (Meat Jerky Buns) – Tangzhong

Easy Bak Kwa Fried Rice (Chinese Meat Jerky Fried Rice)

Easy Bak Kwa Fried Rice (Chinese Meat Jerky Fried Rice)

Did you make this bak kwa chiffon cake recipe?

I love it when you guys snap a photo and tag to show me what you’ve made 🙂 Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!
Soft Fluffy Bak Kwa / Pork Jerky Chiffon Cake

Soft Fluffy Bak Kwa / Pork Jerky Chiffon Cake

Soft Fluffy Bak Kwa Chiffon Cake

Prep Time 25 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr 15 minutes mins
Servings 8 slices (7-inch cake)
Please rate the recipe if you have tried it!
REVIEW & RATE PRINT

Ingredients

Cake batter:

  • 110 gr cake flour
  • ¼ tsp baking powder
  • ⅛ tsp salt
  • 3 egg yolks room temperature, about 18-20 grams each
  • 20 gr granulated sugar
  • ½ tsp vanilla extract
  • 55 gr cooking oil
  • 95 ml milk

Meringue:

  • ½ tsp lemon juice or vinegar
  • 3 egg whites room temperature, about 30 grams each
  • 70 gr granulated sugar

To fold into the cake batter:

  • 60 gr bak kwa cut into tiny pieces
  • 1 Tbsp cake flour

Instructions
 

  • Get the eggs out from the fridge 30 minutes before you plan to make the cake. Alternatively, you can fill up a bowl with warm water (NOT hot water, you don't want to cook the eggs). It should feel comfortably warm if you put your hand in the water. Put the eggs in there for about 5-10 minutes. This will bring the eggs to room temperature.
  • Cut the bak kwa into tiny pieces. If the pieces are too large, they will most likely sink to the bottom of the pan. Coat the bak kwa pieces with the cake flour. This will help the bak kwa pieces float in the cake during baking. Sieve out any excess flour. Set aside

Prepare the cake batter:

  • Preheat oven at 330 F (165 C). My oven is a conventional oven with bottom heat. Whisk the cake flour, baking powder, and salt together until combine. Set aside. In another mixing bowl, mix egg yolks, sugar, oil, milk, and vanilla extract until combine. Sift in the flour mixture into the egg mixture and stir until combine and smooth. Set aside

Prepare the meringue:

  • Put the egg whites in a grease-free mixing bowl or stand mixer bowl. Whip over medium speed until frothy, then add the acid and whip again for another minute. Add the sugar gradually in 3 batches and increase the speed to high and whip until the egg whites just reach a stiff peak. You can always stop halfway to check. The meringue should hold its shape if you turn it upside down and has a slight bend on the tip that doesn't move. Stop beating once you reach this stage
  • Fold in 1/3 of the meringue into the cake batter. You can use a rubber spatula or a wire whisk to fold. I actually prefer to use wire whisk lately. Swipe down and fold over to combine the meringue with the cake batter. Once incorporated, continue with the next 1/3 and so on. You want to work gently but efficiently. Don't overmix that you deflate most of the air in the meringue. You shouldn't see anymore white meringue in the cake batter
  • Fold in the coated bak kwa pieces and fold gently to combine

Baking:

  • Pour the cake batter into an UNGREASED chiffon cake pan. Smooth the surface with a rubber spatula. Tap the cake pan on the counter 3-4 times. I use a bamboo skewer and run through the batter to pop air bubbles inside
  • Put at the middle rack inside the oven and bake for 40-45 minutes, then lower temperature to 300 F (150 C) and bake for 5-10 minutes or until tester comes out clean

Cooling down:

  • Immediately drop the cake pan from about 10 cm height on the counter to minimize shrinkage about 2-3 times and invert the tube pan upside down to let it cools down completely in this position
  • Once it has cooled down completely, use an offset spatula to run through the edge and the outer center of the tube to help release the cake. Gently push the base to lift the cake out. Use the offset spatula again to run through the base of the pan and then carefully release the cake onto a serving platter

RECOMMEDED TOOLS

Kitchen Aid Standmixer
Electric hand mixer
7 inch chiffon pan
7 inch chiffon pan

*Nutrition facts are just estimates and calculated using online tools*

Nutrition Facts
Soft Fluffy Bak Kwa Chiffon Cake
Serving Size
 
1 slice
Amount per Serving
Calories
191
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
1
g
Cholesterol
 
74
mg
25
%
Sodium
 
161
mg
7
%
Potassium
 
57
mg
2
%
Carbohydrates
 
18
g
6
%
Fiber
 
1
g
4
%
Sugar
 
3
g
3
%
Protein
 
7
g
14
%
Vitamin A
 
117
IU
2
%
Vitamin C
 
1
mg
1
%
Calcium
 
33
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Let me know how you like this recipe and consider rating it! Tag me @whattocooktoday I'd love to see your photos/videos on Instagram
previous post
Easy Putu Mayam / Putu Mayang (Idiyappam)
next post
Sweet Mung Bean Soup with Sago Pearls (Bubur Kacang Hijau)

Leave a Comment Cancel Reply

Please feel free to ask questions here or leave your comments and ratings if you have tried the recipe! Your Email address will not be published!




Save my name, email, and website in this browser for the next time I comment.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hello! I'm Marvellina!

I’m passionate about food—especially bold, comforting Asian flavors—and I love sharing approachable recipes and creative bakes with an Asian twist. So glad you’re here! LEARN MORE...

Our Favorites

  • How To Make Soft and Fluffy Pandan Chiffon Cake (Complete Guide)

  • How to Make Basic Asian Rice Porridge (Congee)

  • Soft Fluffy Steamed Bao Buns Recipe (Baozi/Mantou)

  • The Easiest Crispy Roast Pork Belly (Siu Yuk – Sio Bak)

  • Facebook
  • Instagram
  • Pinterest
  • Youtube

©2025 - What To Cook Today. All Rights Reserved.
Privacy & Disclosure Policy


Back To Top
  • Home
  • ABOUT ME
    • CONTACT
  • SHOP
  • SUBSCRIBE
  • RECIPE INDEX
  • easy recipes
    • Easy Dinner
    • One-pot
    • Instant Pot
  • by course
    • Breakfast
    • Dim Sum
    • Main Course
    • Soups/Stews
    • Salad
    • Sides
    • Condiments
    • Snacks
    • Desserts
  • ingredients
    • Rice & Grains
    • Noodles
    • Eggs
    • Tofu & Tempeh
    • Poultry
    • Red Meats
    • Pork
    • Seafood
  • sourdough
    • Sourdough Bread Recipes
    • Recipes Using Sourdough Discard
  • bread & buns
    • Steamed Buns
    • Bread with Yeast
    • No-Knead Bread
    • Quick Bread
  • cakes/cookies/pastries
    • Cakes
    • Pastries
    • Chiffon Cakes
    • Sponge Cakes
    • Cookies
    • No-Bake Dessert
    • Kue/Kueh
  • dietary
    • Gluten-free
    • Vegan
    • VEGETARIAN
    • CONFINEMENT
  • celebrate
    • Chinese New Year
    • Easter
    • Hari Raya
    • Dragon Boat Festival
    • Mooncake Festival
    • Thanksgiving
    • Winter Solstice
    • Christmas Baking
    • Christmas Cooking

Let me know how you like the recipe and consider rating it!

Your vote:




A rating is required
A name is required
An email is required