Cream Cheese Yuzu Chiffon

By looking at the crumbs you probably find it looks more like a bread instead of a chiffon. With all the big holes you wouldn't believe how soft this is.

Yuzu juice from a bottle is not any less than the fresh one from the fresh fruit itself. The only thing I miss would be the zest from the fruit. But I find that without the zest in the cake, the cream cheese in the cake works out to be very well balanced. So I guess the subtle taste of both Yuzu and cream cheese in the cake makes it light and refreshing. I call it the 'Shy taste'.

The cake was too delicate to remove from the mould till I created lots of injuries to it. What a pity cake....

I always wanted to make a cream cheese chiffon but I have yet to come across any that is close to the one selling at Tampopo cakery at Liang Court basement. So I gave up the idea of searching... I went for this in one of my recipe collections. I am sure for those who has the same book would have tried it out. One of the most known Japanese chiffon recipe by 福田涥子.  I twisted the recipe a little by using Yuzu instead of lemon as I didn't have any lemon at home. On top of that I omitted the zest too as I did not have Yuzu as well!! hahah... You must be thinking what a joker is this Honey Boy!!!  What I have is the Yuzu juice from the BOTTLE!!! Yes, I am the lazy one that go for something convenient and take short cut.....

Whatever it is, the cake turned out great! Be it lemon or Yuzu, bottled or fresh... I still love the cake. :)

Ingredients:

Cream Cheese   100g

Castor Sugar   80g

Yolks   3

Veg Oil   15ml

Lemon Juice   15ml

Milk   45ml

Lemon Zest   1/2 tsp

Cake Flour   80g

Baking Powder 1/2 tsp

Egg white   5

Method:

1. Cream cheese in room temperature. Beat cheese in a mixing bowl till creamy, and add in 1/3 of the sugar and continue to beat till pale. Add in yolk one at a time, followed by oil, juice, milk and lemon zest. Mix till well combined.

2. Sift in flour and baking powder and mix well.

3. Beat egg whites till foamy then add in sugar in 2-3 additions. Beat till it form a soft peak.

4. Add 1/3 of the white to the cheese batter and blend well. Fold in the rest of the white carefully in 2 more additions till you get a smooth batter.

5. Pour batter into a 17cm chiffon tin and bake in pre heated oven 180'c for 25-30 minutes.

6. Invert the cake tin once it's out of the oven, let it cool completely before unmould the cake.