Honey Cream Chiffon Sandwiches

Picture these super fluffy Honey Cream Chiffon Sandwiches, gently sweetened and filled with clouds of luscious honey whipped cream. Each sandwich holds a cube of delicately chewy honeycomb for that pop of flavour, texture, and aesthetic. The best part is they come in perfectly handy sizes, it’s all too easy to find yourself reaching for seconds or thirds.

2 honey cream chiffon sandwiches on a cream colour scallop plate

Chiffon cakes hold a special place in my heart. When done right, they rise to lofty heights in the oven, creating an irresistibly light texture without the need for leavening agents. While I adore their fluffy texture, I often find the plain cake a bit lacking in looks. That’s where the magic of chiffon sandwiches comes in! By turning them into sandwiches filled with clouds of scented cream, you not only beautify the cake but also elevate its flavour. I’ve been making chiffon sandwiches quite frequently that I think it is a crime not to share the recipe on the blog!

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Honey Chiffon Cake Collage

Are Chiffon Sandwiches even a Thing?

You might be wondering… Well, they certainly are! While I can’t pinpoint exactly who first came up with the idea, chiffon sandwiches have become a beloved item on café menus worldwide. In Japan, they’re fondly known as chiffon sand or chiffon sando, and it’s easy to see why they’ve captured the hearts of many.

The Art of Constructing Chiffon Cake into Sandwiches

Typically, chiffon cakes are baked in a round tube pan with a removable base. This shape with a tube in the middle, allowing the cake to be sliced into trapezoid shape. Simply slice the cake into 6 portions and turn the inner side facing up. A slit halfway through the middle creates the perfect vessel for filling in luscious creams, fruits or anything your heart desires.

Why Use Honey Though…

Let’s talk about why honey plays a starring role in these sandwiches. Contrary to popular belief, desserts featuring honey aren’t always overly sweet. Instead, think of honey as a flavorful ingredient that adds a subtle sweetness and depth to the cake. Whether you prefer the floral notes of wildflower honey or the bold, caramel undertones of buckwheat honey, the choice is yours.

Honeycomb with quotes from the secret life of bees

Tips for Making Perfect Chiffon Cake

  1. Use a proper chiffon cake pan and avoid greasing it. This allows the batter to cling to the sides and rise properly.
  2. When mixing the flour, use a whisk in a zigzag manner to smoothen the batter without developing gluten.
  3. There are no leavening agents in this recipe, so the success of the cake highly depends on the consistency of the meringue. Aim to whip the meringue to a medium-stiff stage for the perfect consistency. The meringue should be able to hold a small sharp peak yet remain smooth and supple. 
  4. When folding the meringue into the batter, start with a small portion to lighten the batter before adding the rest. Fold with a whisk until about 90% combined before swapping to rubber spatula to fold until 100% combined. 
  5. Swirl the batter with a chopstick to remove any large air bubbles from the batter before baking
  6. Resist the urge to open the oven door while baking to prevent the cake from deflating. To check for doneness, the cake should puff up to its maximum height and when it starts to shrink a little, it’s done.
  7. Cool the cake upside down to prevent sinking. Remove the cake from the pan only when it’s completely cooled.

Before you embark on your chiffon sandwich project, be sure to read the tips to ensure you are on the right track!

For a visual guidance to make this recipe, check out this reel!

If you make this recipe, please let me know! Leave a comment, rate it and don’t forget to tag me @vanillynbakery on Instagram. I’d love to see your lovely bakes!

If you like this recipe, be sure to check out these as well:

Royal Milk Tea Chiffon Cake with Cream

Cappuccino Kokoto Chiffon Cake

Maple & Caramel Nuts Chiffon Cake


2 honey cream chiffon sandwiches with honeycomb

Honey Cream Chiffon Sandwiches

These soft handy sandwiches are filled with clouds of honey whipped cream and a cube of delicately chewy honeycomb for that pop of flavour, texture, and aesthetic. Each in perfectly handy sizes, it's all too easy to find yourself reaching for seconds or thirds.
Prep Time 45 mins
Cook Time 30 mins
Course Dessert
Servings 6 Sandwiches


  • 1 chiffon cake pan 17cm


Honey Chiffon Cake

  • 3 egg yolks
  • 20 grams honey
  • 36 grams flavourless oil such as canola or sunflower oil
  • 36 grams milk
  • 54 grams cake flour sifted
  • 3 egg whites preferably cold
  • 38 grams caster sugar
  • 6 grams cornflour

Honey Creme Chantilly

  • 100 grams very cold whipping cream with min. 35% fat
  • 12 grams honey
  • 6 small cubes honeycomb as decor, optional


Honey Chiffon Cake

  • Preheat your oven to 160°C (320°F).
  • In a medium mixing bowl, whisk together egg yolks and honey until they become pale and glossy. Drizzle in the oil and mix well until the mixture looks glossy. Add milk and mix until well combined. The mixture will become slightly watery, and that's okay.
  • Add sifted flour all at once and mix with a hand whisk until no flour can be seen. If the batter is lumpy, whisk in a zigzag manner until smooth. Set aside.
  • To make the meringue, combine caster sugar and cornflour in a small bowl. In another medium mixing bowl, whisk egg whites with a handheld mixer on medium speed until foamy. Gradually add the sugar-cornflour mixture to the egg whites, whisking until the bubbles become smaller.
    Continue adding the sugar-cornflour mixture in batches until the meringue reaches a medium stiffness. It should hold a small sharp peak when you lift the whisk. Be careful not to overwhip the meringue; it should be smooth and glossy.
  • Add a small portion of the meringue to the egg yolk batter and fold with the whisk until smooth. Add the remaining meringue to the batter and fold with the whisk until it's about 90% mixed. Switch to a rubber spatula and gently fold the batter, scooping from the bottom and folding it back up. Stop once the batter is evenly mixed.
  • Pour the batter into a chiffon cake pan. Use a chopstick to smoothen out the batter and tap the pan on the tabletop once to remove any air bubbles.
    Bake in the middle of the oven for 28 to 35 minutes, depending on your oven. If using the fan mode, baking should take around 28-30 minutes; without the fan, it may take about 35 minutes. Once done, remove from the oven and immediately turn the pan upside down to cool completely.
    Once completely cooled, release the cake from the pan by using a thin blade knife to go over the sides and base of the cake.

Honey Creme Chantilly

  • In a small mixing bowl, combine cold whipping cream and honey. Place the bowl in an ice bath to ensure the cream is very cold. Whip the cream using a handheld mixer with the beater attachment until stiff and matte.
    Be careful not to overwhip, as the cream may split. If this happens, discard and start again.
  • Transfer the whipped cream into a piping bag and keep it in the refrigerator while you prepare to slice the cake.

Assemble the Sandwiches

  • Slice the cake into 6 even slices. Turn the inner side of each slice facing up and cut a slit halfway through the cake to create a gap for filling.
  • Retrieve the cream from the refrigerator, cut the tip of the piping bag, and pipe the cream into the slit of each slice of cake.
  • Place a small cube of honeycomb on each sandwich for an optional but encouraged decorative and flavorful touch. Enjoy your Honey Chiffon Cake Sandwiches!


  • Once your masterpiece is complete, store the cake in an airtight container in the fridge for 3-5 days or in the freezer for up to 4 weeks.
  • When ready to enjoy, assemble the sandwiches and keep them cold in the fridge. Add the honeycomb decoration just before serving.
Keyword chiffon cake, honey, sandwiches

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