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Yuzu Chiffon Cake

Yuzu’s unique oriental aroma with sense of sour bitter taste subtly give it away ~ Yuzu richness incorporated into this cake Purée-Zest-Peel.

Ingredients

Yolk Batter

3 Egg Yolks – I used eggs with 60g net wt

15 gm Caster Sugar

25 gm Oil – I used Canola Oil

45 gm Yuzu Purée

10 gm Yuzu Zest

15 gm Yuzu Peel

50 gm Cake Flour

1/4 tsp Baking Powder

 

Egg Meringue

4 Egg Whites

45 gm Caster Sugar

Method

  1. Combine the egg yolks with sugar mix well. Add in oil and yuzu yogurt smoothie drink whisk till well combine
  2. Sift in the cake flour, baking powder into egg yolk mixture and mix well with a hand whisk. It should be no lumps inside.
  3. Use a large mixing bowl, beat the egg whites with an electric mixer until bubbles. Add cream of tartar and mix well. Add in sugar in three batches, about one-third at a time. Beat well between additions. Continue to beat until stiff peaks form.
  4. Lightly fold-in the meringue into the egg yolk mixture in three batches until just combined.
  5. Preheat oven at 160 deg C
  6. Pour the batter into the ungreased 6” Tube pan. Gently bang the pan on the table top to release air bubbles .
  7. Bake in oven for 45 to 60 minutes.

 

** The baking time and temperature illustrated here are general guidelines. Make necessary adjustments on the time and temperature to suit your oven.

Remove the cake from the oven and invert it immediately. Allow it to cool completely before removing from the pan.

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