yuzu chiffon cake

yuzu chiffon

The last cake containing yuzu was made with the wrong yuzu powder. I had bought a Yuzu powder from Medi-Ya supermarket, only to discover later that it likely contained pepper.

 

This time round, I made using yuzu powder I bought from Amazon Japan. This powder is much more fine and the smell of yuzu is so refreshing!

 

I adapted the recipe from Travelling Foodies. I could not follow completely since I did not have any yuzu confiture. I also had only 70ml of yuzu juice which I bought from Medi-Ya supermarket.

 

yuzu chiffon2

 

The amount of sugar was increased, but not enough. The cake turned out soft, slightly moist, tangy and bland. 😦

 

Yuzu Chiffon Cake

Egg yolk mixture

  • 5 egg yolks
  • 75ml corn oil
  • 70ml yuzu juice
  • 65ml milk (suggest 55ml would be enough)
  • 120 grams plain flour
  • 1/2 tsp baking powder
  • 2 tsp yuzu powder

Egg white mixture

  • 5 egg whites
  • 75 grams caster sugar (Please increase to 90~100 grams)
  1. Preheat oven to 170 degrees Celcius.
  2. Sift flour, baking powder and yuzu powder into a medium bowl. Set aside.
  3. Beat egg yolks until creamy. Gradually add corn oil and whisk until combined.
  4. Add yuzu juice and milk. Whisk until combined.
  5. Add flour mixture and whisk until combined.
  6. Beat egg whites and sugar until stiff peaks. Fold to egg yolk mixture in 3 additions.
  7. Pour into a 21cm chiffon cake tin and smoothen the top. Tap on the counter a few times to get rid of large air bubbles.
  8. Bake for 45-50 minutes. If the top browns too quickly, cover with aluminum foil.
  9. Remove cake from oven and invert on a cooling rack or bottle to cool. Let cool completely before cutting.

 

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