Yuzu Chiffon Cake

INGREDIENTS:-

5 egg yolks
50g Korean yuzu tea mixture (aka honey citron tea)
80ml corn oil
80ml yuzu juice
130g cake flour, sifted

7 egg whites
95g castor sugar


INSTRUCTIONS:-

1) Preheat oven to 180C.
2) Combine the egg yolks and yuzu tea mixture in a bowl and whisk it till mixture thickens.
3) Add in oil and juice. Whisk to combine.
4) Add the flour, whisk to combine.
5) In a separate clean bowl, beat the egg whites. When it is at foamy stage, gradually add in the sugar, whip till stiff peaks to form.
6) Take 1/3 of egg white, add to egg yolk mixture. Fold in till combine evenly.
7) Pour mixture into the remaining egg white and fold the mixture gently till well combined.
8) Pour into 10" chiffon pan and bake for 30 - 40 minutes.
9) Remove from oven. Invert immediately and leave to cool completely before removing from mold.


Notes:-

1) Come across this video that demo how to remove the cake from the tin with no fuss at all. Tried and tested ... love it to the max.


[adapted recipe from Foodagraphy. By Chelle]