Known as soufflé cheesecake in Japan and cotton cheesecake or Japanese cheesecake outside of Japan, this light and fluffy dessert is made by incorporating whisked egg whites into the cake mixture (eggs, milk, sugar, cream cheese), and the combination is then baked in a bain-marie.

The Japanese cheesecake is more fluffy and sponge-like than regular cheesecake, and it's sometimes eaten cold, but most people prefer to eat it straight out of the oven while it's still hot, so it almost melts in the mouth. It was created by a Japanese chef Tomotaro Kuzuno who went to Germany in the 1960s and found käsekuchen, a type of German cheesecake. 

Kasutera is a traditional sponge cake made with sugar, flour, eggs, and starchy syrup. This Nagasaki specialty is raised solely by egg foam, with no added butter or oil, and has a soft, moist, and spongy texture. The cake is also known as Castella, and was brought to Japan in the 16th century by Portuguese merchants.

Its name is derived from pao de Castela, meaning bread from Castille. Today, it is common to find Nagasaki kasutera in many variations, with flavors such as chocolate, green matcha tea, brown sugar, or honey. It is a popular gift and a nice souvenir to give to friends or relatives. 

In its simplest form, bibingka is a simple Filipino cake that consists of rice flour and water. It was initially prepared in clay pots that were lined with banana leaves, which would impart a distinctive, smoky flavor to the dish. Bibinka is believed to have appeared under the foreign culinary influence, and the first written reference describing a similar cake dates back to 1751.

Through history, bibinka was adapted with additional ingredients, and nowadays it is typically prepared with milk, eggs, coconut milk, sugar, and butter, while modern variations may include anything from grated cheese, salted duck eggs or grated coconut, and a variety of different sweet and savory toppings. 

Lapis legit, also known as Indonesian spekkoek, is a rich, multi-layered spice cake that is one of Indonesia’s most famous and luxurious desserts. Inspired by Dutch spekkoek during the colonial period, lapis legit is renowned for its intricate layers, buttery texture, and aromatic spice blend, making it a symbol of celebration and festive occasions such as Chinese New Year, Eid, and Christmas.

The cake is made by baking thin layers of batter one at a time, resulting in a densely structured cake with alternating golden-brown layers. The batter consists of butter, egg yolks, sugar, and a blend of warm spices, including cinnamon, nutmeg, cloves, and cardamom, giving lapis legit its distinctive sweet and spiced aroma. 

This traditional Vietnamese dessert consists of chewy layers that are typically made with puréed mung beans, tapioca starch, rice flour, and coconut milk or water. Traditionally, each cake has a pale yellow layer made with mung beans and a green layer that is flavored and colored with pandan leaves, while optional ingredients include durian or taro.

Once steamed and chilled, the cake is usually cut into diamond shapes.

Kue lapis or kuih lapis is a traditional dessert that's also popular in Malaysia, Suriname, Brunei, and Singapore. It is usually prepared as a moist layered pudding-like cake consisting of rice flour, sago, sugar, salt, coconut milk, and red, green, or pink food coloring.

The cake is steamed and the final result looks similar to a layered pudding. Before cutting and serving, kue lapis should be left to cool down completely. If properly prepared, this dessert should have a bouncy, sticky, and chewy texture.

Although undoubtedly French in origin, the decadent sans rival (lit. without rival) is a classic Filipino dessert and an all-time favorite that truly lives up to its name. It is made with layers of dacquoise; a crispy, baked nut meringue sandwiched together with the so-called pâte à bombe - a gorgeously smooth, velvety and rich French buttercream.

But unlike the French original, which is traditionally made with either almond or hazelnut meringue, the Filipino version uses toasted cashews instead. Sans rival is said to have been invented sometime between the 1920s and 1930s, when many Filipinos traveled to Europe to study, and upon returning home to the Philippines, they started employing some of the cooking and patisserie techniques they learned while studying abroad. 

Bananas are the star ingredient in this classic Vietnamese dessert which can be steamed (hấp) or baked (nướng). It usually consists of sliced bananas and a creamy combination of condensed milk, sugar, coconut milk, and optionally bread, eggs, or shredded coconut.

Depending on the ingredients and the cooking procedure, the cakes can vary in shape and texture, while other varieties come in a form of banana fritters or incorporate additional ingredients and flavorings. Steamed versions are often served sprinkled with sesame seeds and doused in coconut milk.

Chien chang go or thousand layer cake is a classic Chinese dim sum dessert. The dessert consists of numerous layers of sweet egg dough. It’s usually prepared with a combination of eggs, butter, sugar, flour, condensed milk, vanilla, and baking powder.

The batter is layered in a baking tray, and the cake is then baked or steamed until golden. Once chilled, chien chang go is sliced into smaller pieces and served.