yuzu (유자) chiffon cake

I was chatting with a few mommy-cooking-baking friends the other day (you know how birds of the same feather yadda-yadda) and we were talking about yuzu. I mentioned that I had a jar of yuzu marmalade in my pantry and since they knew how crazy I am about chiffon cakes, they suggested that I should bake a yuzu chiffon cake.

What a great idea! 

And so I did. And the cake was so fragrant I fell in love with it right away.

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I don’t think I need to wax lyrical about this cake because if you (1) are a yuzu fan; or (2) are a chiffon cake fan, you will need no convincing.

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Lets get on to how to bake this cake!

Separate the egg yolks from the egg whites. To the yolks, add caster sugar and beat on high until the mixture turns light and fluffy.

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Place the yuzu marmalade in a jar. Add warm water and stir until combined. Set this aside.

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Add the oil to the egg yolk mixture and continue mixing. Add vanilla extract and the yuzu mixture. 

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Mix then add the flour, baking powder and salt. Mix until just combined. Set this aside.

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In a clean mixing bowl, whisk the egg whites until foamy. Add cream of tartar and continue whisking.

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Gradually add the sugar, whisking all the while until stiff peaks form. Mix 1/3 of the meringue into the egg yolk batter. Just beat it in.

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Gently fold the remaining meringue into the batter in 2 batches until no streaks remain.

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Transfer into a UNGREASED tube pan and bake at 160°C for the time stated. Invert and cool completely before you remove the cake from the pan.

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 And as soon as you are able to, cut the cake and tuck in!!

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The smell of this cake will drive you mad! In a good way, of course!

UP-COMING WORKSHOPS

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Date: Thursday 5 January 2017

Workshop: Hands-on Chiffon Cakes Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE (1 PLACE LEFT)

Date: Saturday 18 February 2017

Workshop: Hands-on Chiffon Cakes Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

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Date: Friday 6 January 2017

Workshop: Hands-on Butter Cookies and Salted Egg Yolks Cookies Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

Date: Saturday 21 January 2017

Workshop: Hands-on Butter Cookies and Salted Egg Yolk Cookies Workshop

Time: 2.30pm – 5.30pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

*NOTE: Having problems with your chiffon? Chiffon Troubleshooting – See here!

Yuzu (유자) Chiffon Cake
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For 18cm tube pan
  1. 5 egg yolks
  2. 30g caster sugar
  3. 115g Prima cake/superlite flour
  4. 3/4 teaspoon baking powder
  5. 1/4 teaspoon salt
  6. 60ml vegetable oil
  7. 3 tablespoons yuzu marmalade + warm water to make 90ml in total
  8. 1 teaspoon vanilla extract
  9. 5 egg whites
  10. 1/2 teaspoon cream of tartar
  11. 50g caster sugar
  12. Baking Time: 50 minutes
For 21cm tube pan
  1. 6 egg yolks
  2. 36g caster sugar
  3. 138g Prima cake/superlite flour
  4. 3/4 teaspoon baking powder
  5. 1/4 teaspoon salt
  6. 72ml vegetable oil
  7. 3 1/2 tablespoons yuzu marmalade + warm water to make 108ml in total
  8. 1 teaspoon vanilla extract
  9. 6 egg whites
  10. 1/2 teaspoon cream of tartar
  11. 60g caster sugar
  12. Baking Time: 60 minutes
For 23cm tube pan
  1. 7 egg yolks
  2. 42g caster sugar
  3. 161g Prima cake/superlite flour
  4. 1 teaspoon baking powder
  5. 1/2 teaspoon salt
  6. 84ml vegetable oil
  7. 4 tablespoons yuzu marmalade + warm water to make 126ml in total
  8. 1 1/2 teaspoon vanilla extract
  9. 7 egg whites
  10. 1 teaspoon cream of tartar
  11. 70g caster sugar
  12. Baking Time: 70 minutes
For 25cm tube pan
  1. 8 egg yolks
  2. 48g caster sugar
  3. 184g Prima cake/superlite flour
  4. 1 teaspoon baking powder
  5. 1/2 teaspoon salt
  6. 96ml vegetable oil
  7. 5 tablespoons yuzu marmalade + warm water to make 144ml in total
  8. 1 1/2 teaspoon vanilla extract
  9. 8 egg whites
  10. 1 teaspoon cream of tartar
  11. 80g caster sugar
  12. Baking Time: 80 minutes
Instructions
  1. Separate the egg yolks from the egg whites. To the yolks, add caster sugar and beat on high until the mixture turns light and fluffy.
  2. Place the yuzu marmalade in a jar. Add warm water and stir until combined. Set this aside.
  3. Add the oil to the egg yolk mixture and continue mixing. Add vanilla extract and the yuzu mixture.
  4. Mix and add the flour, baking powder and salt. Mix until just combined. Set this aside.
  5. In a clean mixing bowl, whisk the egg whites until foamy. Add cream of tartar and continue whisking.
  6. Gradually add the sugar, whisking all the while until stiff peaks form.
  7. Mix 1/3 of the meringue into the egg yolk batter. Just beat it in.
  8. Gently fold the remaining meringue into the batter in 2 batches until no streaks remain.
  9. Transfer into a UNGREASED tube pan and bake at 160°C for the time stated. Invert and cool completely before you remove the cake from the pan.
Notes
  1. Note that every oven is different – you need to experiment until you find a temperature that is best for baking chiffon cakes.
  2. I use 65g eggs for all my bakes.
Adapted from Everybody Eats Well in Flanders
Adapted from Everybody Eats Well in Flanders
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/

 




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