Yuzu Chiffon Cake
(recipe adapted from My Mind Patch)
Ingredients:
3 egg whites
40g fine sugar
3 egg yolks
10g fine sugar
20g vegetable oil
40g Yuzu juice
15g Korean Citron Tea
55g Blue Jacket Cake Flour
Method:
Method:
1. In a bowl, whisk yolks & sugar till creamy. Add in oil, yuzu juice & citron tea. Whisk till combined. Sift in flour in 3 batches. Mix till combined. Set aside.
2. In another bowl, beat egg whites till frothy & add in sugar slowly. Continue to beat till almost stiff peak. Add 1/3 of the meringue to (1) & mix well. Pour back to combine with the remaining meringue. Fold to combine into a smooth batter.
3. Pour batter into a 6" pan lined with baking paper. Baked in a preheated oven @140 for 25mins, then 170C for 15mins.
2. In another bowl, beat egg whites till frothy & add in sugar slowly. Continue to beat till almost stiff peak. Add 1/3 of the meringue to (1) & mix well. Pour back to combine with the remaining meringue. Fold to combine into a smooth batter.
3. Pour batter into a 6" pan lined with baking paper. Baked in a preheated oven @140 for 25mins, then 170C for 15mins.
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