Saturday, April 1, 2017

Yuzu Chiffon

Yuzu Chiffon
(recipe adapted from the book Tanoshii Ke-ki)

120g Blue Jacket Cake Flour
3g baking powder
4 egg yolks
40g fine sugar
45g oil
30g milk
85g honey yuzu  tea syrup

4 egg whites
50g fine sugar

1. egg yolk batter: Beat egg yolks & sugar till mixture is thick & creamy. Add oil & milk gradually till mixture is smooth. Add in honey yuzu & mix again.

2. egg white batter: Whisk egg whites till foamy. Gradually add in sugar & whisk till peak forms.

3. Spoon 1/3 of meringue into egg yolk batter & mix gently with a spatula. Add sifted flour mixture & mix till incorporated. Add the remaining meringue & mix well.

4. Pour the batter into chiffon tin. Tap tin lightly on counter top. Bake in a preheated oven @ 160C for 40mins.

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