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.
Egg yolk 3
Yuzu Tea 30g
Corn Oil 50ml
Yuzu Juice 1tsp
Yuzu Peel 1/4 tsp
Top Flour 80g ( I used Violet Flour)
Egg White 4
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.
Can I ask where did you get your 17cm chiffon pan? :)