YUZU CHIFFON CAKE

Yuzu Chiffon Cake image

Number Of Ingredients 11

5 pieces Egg Yolks
30 grams Castor Sugar
115 grams Cake Flour
3/4 teaspoon Baking Powder
1/4 teaspoon Salt
60 milliliters Vegetable Oil
3 tablespoons Yuzu Jam (Add lemon juice to 150g)
1 teaspoon Vanilla Extract
5 pieces Egg Whites
1/2 teaspoon Cream of Tartar
50 grams Castor Sugar

Steps:

1. Preheat oven to 160 Deg C.
2. Beat egg yolks and 30g sugar till light and fluffy. Add in oil. Beat well to combine.
3. Add in yuzu mixture and vanilla extract. Continue to beat till combined.
4. Fold in flour mixture in batches. Mix well. Set aside.
5. Whisk egg whites and Cream of Tartar till foamy.
6. Gradually add in sugar and whisk till stiff peak consistency.
7. Fold in some some meringue into the cake batter. Pour this into the meringue and fold in evenly till combined.
8. Pour into ungreased tube pan and bake for 50 - 60 mins.
9. Cool with pan turned up-side down till cool.