Yuzu Chiffon Cake

I bought this Yuzu 柚子 concentrate paste from Kitchen Capers since May, and I've not used it now! Actually, using it now is also finding an excuse, otherwise, I don't know when I'll use it! I remembered seeing from Gina's blog about her post on the chiffon. But somehow, I couldn't find it, only to realise, I've seen wrongly! :p It was actually UME Plum Chiffon Cake. So instead of using UME Plum, I replaced the recipe with Yuzu.

I loved the smell of the Yuzu (citrus fruit). When it was baking in the oven, the nice citrus smell that filled the air just made me swallowed my saliva! You know how those sour sour smell that you get sometimes just made you swallowed your saliva for no reason? Well, this is it!


I tweaked the recipe a little, and found that it didn't turned out to be a perfect chiffon. However, I would say it's really nice and soft, very suitable to be a sponge cake. I think I'll use this exact recipe to bake a sponge cake in future!



Recipe for Yuzu Chiffon Cake, modified from Taste of Time.

Ingredients A:
4 Egg yolks
125g Plain flour
80g UHT milk
2.5 Tbsp Yuzu concentrate paste*

Ingredients B:
5 Egg whites
1/2tsp Cream of Tartar
60g Fine sugar (Original 80g, I found it too sweet)

Method:
1. In a mixing bowl, add egg yolks to whip till well mixed.
2. Add milk, fruit paste to stir. Then add flour and stir to mix evenly. Set aside.
3. Whip egg whites and cream of tartar in a mixer till foamy. Then pour in sugar slowly.
4. Whip till it peaks. Then fold in egg yolk batter with it.
5. Pour into tube pan. I used 8" which was too big. 6" tube pan should be just nice for it to rise highly.
6. Bake in preheated oven 160C for 35 mins.

*Notes
You can get Yuzu concentrate paste from Kitchen Capers store.

The following day, I decided not to do any bakings. Instead, I decorated some cookies to practice my skills!