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.
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.
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.
Place the yuzu marmalade in a jar. Add warm water and stir until combined. Set this aside.
Add the oil to the egg yolk mixture and continue mixing. Add vanilla extract and the yuzu mixture.
Mix then add the flour, baking powder and salt. Mix until just combined. Set this aside.
In a clean mixing bowl, whisk the egg whites until foamy. Add cream of tartar and continue whisking.
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.
Gently fold the remaining meringue into the batter in 2 batches until no streaks remain.
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.
And as soon as you are able to, cut the cake and tuck in!!
The aroma of this cake will drive you mad! In a good way, of course!
- 5 egg yolks
- 30g caster sugar
- 115g Prima cake/superlite flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 60ml vegetable oil
- 3 tablespoons yuzu marmalade + warm water to make 90ml in total
- 1 teaspoon vanilla extract
- 5 egg whites
- 1/2 teaspoon cream of tartar
- 50g caster sugar
- Baking Time: 50 minutes
- 6 egg yolks
- 36g caster sugar
- 138g Prima cake/superlite flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 72ml vegetable oil
- 3 1/2 tablespoons yuzu marmalade + warm water to make 108ml in total
- 1 teaspoon vanilla extract
- 6 egg whites
- 1/2 teaspoon cream of tartar
- 60g caster sugar
- Baking Time: 60 minutes
- 7 egg yolks
- 42g caster sugar
- 161g Prima cake/superlite flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 84ml vegetable oil
- 4 tablespoons yuzu marmalade + warm water to make 126ml in total
- 1 1/2 teaspoon vanilla extract
- 7 egg whites
- 1 teaspoon cream of tartar
- 70g caster sugar
- Baking Time: 70 minutes
- 8 egg yolks
- 48g caster sugar
- 184g Prima cake/superlite flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 96ml vegetable oil
- 5 tablespoons yuzu marmalade + warm water to make 144ml in total
- 1 1/2 teaspoon vanilla extract
- 8 egg whites
- 1 teaspoon cream of tartar
- 80g caster sugar
- Baking Time: 80 minutes
- 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.
- Place the yuzu marmalade in a jar. Add warm water and stir until combined. Set this aside.
- Add the oil to the egg yolk mixture and continue mixing. Add vanilla extract and the yuzu mixture.
- Mix and add the flour, baking powder and salt. Mix until just combined. Set this aside.
- In a clean mixing bowl, whisk the egg whites until foamy. Add cream of tartar and continue whisking.
- 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.
- Gently fold the remaining meringue into the batter in 2 batches until no streaks remain.
- 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.
- Note that every oven is different – you need to experiment until you find a temperature that is best for baking chiffon cakes.
- I use 65g eggs for all my bakes.
Diana, added to shopping list – Yuzu marmalade. Hope I can find it 🙂
I’ve made drinks with Yuzu marmalade but have never thought of adding it to any bakes. This chiffon is so yummy-licious!
Please convert the ingredients in your recipe using the number of eggs required as a guide.
— can you teach me a little on the conversion of the ingredient based on the number of eggs. i have a 7inches(18cm) pan and wish to use the yuzu chiffon recipe. how i am not too sure how do i do the conversion of the other ingredient other than the eggs.
Sure, take 7 divide by 4 and the answer multiply by every quantity for the 4 egg recipe.
thanks for the reply. may i ask why 4/7 (7 divide by 4) because above recipe used 5 eggs
Oh then you take 7 dive by 5 and multiply each ingredient. I am so used to 4 egg recipes.
Hi Diana,
I’m working from home today. I made this and the cake is in the oven now.
Can smell the aroma coming from the oven now 😀
Amy I saw the cake you made. It looks amazing!!
Hi Diana, i used your recipe for 23cm tube pan. I love the flavour very much. As an inexperienced baker, my chiffon cake turned out slightly denser at the dome part of the cake compared to the part nearer to base of cake tin. Is it underbaked? I am still familiarising myself with my new oven too.
Also, i placed my tube pan at the lowest rack in my oven. Is that ok? Or does my pan need to sit in the middle of the oven?
Hi Jane pls read Chiffon Troubleshooting section in the FAW section of the blog.
can chiffons be baked in normal round/sq pans and bundt pan?
yes sure. has to be not non-stick though.
Hello, sorry newbie to Yuzu marmalade. Where can I buy it? Is it the same as Yuzu honey? Thank you!
yes they are the same
Thank you!
Your recipe is awesome! My family really love it! Thanks for sharing!
I tried this Yuzu chiffon, my it taste like a cheese cake. Is this the right?
no it is a chiffon, not a cheese cake.