So please to see my chiffon standing tall again! ^o^ And absolutely loves the citrus yuzu flavour! This 9" chiffon was wiped out within 2 days! :o
Ingredient
- 4 egg yolks
- 50gm yuzu tea mixture (I snip the fruit into small pieces)
- 65ml corn oil
- 65ml yuzu honey citroen juice
- 100gm cake flour
- 6 egg whites
- 1/4 tsp cream of tartar
- 70gm sugar
- Using a wire whisk, beat the egg yolks and yuzu tea mixture.
- Add the oil and yuzu drink juice and whisk to combine.
- Sift in flour and fold till smooth batter formed.
- In a separate clean bowl, using an electric beater, beat the egg whites and cream of tartar. When it is at foamy stage, gradually add in the sugar in 3 batches, with the beaters mixing constantly. Whip till stiff peaks to form meringue stage.
- Fold in 1/3 egg whites into the egg yolks mixture. Pour the batter into the remaining egg whites and fold evenly.
- Pour into ungreased tube pan and bake in preheated oven at 18 deg cel for 40-45 mins. Remove from oven. Invert immediately and leave to cool completely before removing from pan.
5 comments:
hi peng, this cake looks wonderful. am going to attempt it. can you advise where do you get the yuzu tea mixture? and when the instructions says beat the egg yolks and yuzu tea mixture, does it mean just the paste or have to mix with water.
would appreciate it if you can advise.
Thanks!
jan
jan...u can get the yuzu tea jam from major supermarket. Do not dilute the jam, just stir into the yolk batter :D
thank you so much! appreciate your pointers. will let you know how i fare with this weekend's baking. :D
^^
jan.
Hi peng!
I just came across your recipes and am impressed with your baking experience!
May I ask what's yuZu honey Citroen juice? Is it the same as the yuZu jam (bottled), or at the chilled juice section?
Shirley
Shirley...Citroen juice is at the chilled section, yuzu jam is another different item :)
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