Yuzu Chiffon

I haven't been doing much for the blog lately. I guess my baking fairies needed a break and went for their holidays.... On top of that, I have been down with flu for almost a week. Never been so ill for a long time. However, I got a little better last night and I missed cake baking pretty badly. Remember seeing a post from Allie (Sweet and Love) on her Yuzu chiffon, she mentioned about Yuzu could sooth nasty throat.....

I like the mild citrus taste of Yuzu. It does have that healing power somehow for a person who is sick like me. Making it into a light chiffon, it's the best I could ever ask for at this down moment.

The recipe called for Yuzu peel, but I did not have any. So I skipped! Instead, I added a little more of the Yuzu juice from the bottle. The texture is superb, and the aroma of Yuzu is just right.



Ingredients:

Egg yolk    3
Yuzu Tea   30g
Corn Oil    50ml
Water      45ml
Yuzu Juice   1tsp
Yuzu Peel   1/4 tsp
Top Flour    80g  ( I used Violet Flour)

Egg White     4
Sugar     60g


Method:

1. Mix yolks and Yuzu tea together, followed by oil, water, juice and Yuzu peel. Mix them all to a liquid batter then add in flour to make a thick batter.

2. Whisk egg white till foamy then add in sugar in 3 additions, and beat till firm.

3. Mix 1/3 of egg white to the yolk batter, then the remaining of the egg white mix in till everything are incorporated. Pour into a 17cm Chiffon tin and bake for 30 minutes at 180'c. Invert the cake tin after it's baked. Let the cake cool completely before unmould the cake.