Yes, keeping cool is needed while making chiffon cakes. That plus making sure you read the instructions and kinda memorise them before making the cake helps as well. This was my second attempt in making the cake. The first ended up tragically (ie: it was flat)! I was too eager to remove the cake from the tin and that was my ‘downfall’. The cake went from almost fab to flat within seconds. After the failed baking incident, I was obviously upset with myself so I began to re-read the recipe again. Turned out I was supposed to invert the cake tin immediately after taking it out from the oven and then let the cake cool before attempting to remove it. *face palm* Arh well, lesson learned and thankfully, cake number 2 turned out almost perfect! Phew!
Presenting my very first Yuzu Chiffon Cake. Yes, Yuzu! As you know I’m crazy about all things Yuzu. So with some Marigold Peel Fresh Yuzu Juice and a teensy weensy bit of Yuzu concentrate left, I decided to whip up a light chiffon cake celebrating my love for Yuzu! 🙂
Taste test? It was really, really good! I believe this might just be a breakfast staple on our table at the loft in time to come. Looks like I gotta stock up on more bottles of Yuzu concentrate then. Hehe.
Yuzu Chiffon Cake (Recipe adapted from Happy Home Baking)
(makes one 18cm cake)
- 3 egg yolks
- 20g caster sugar
- 90ml of Marigold Peel Fresh Yuzu Juice
- 10ml of Yuzu Juice concentrate
- 40ml vegetable oil
- 70g plain flour
- 1/2 teaspoon baking powder
- 3 egg whites
- 50g caster sugar
- Sieve flour, baking powder together, set aside.
- Separate egg yolks/whites and bring to room temperature. (It is easier to separate eggs when they are cold.)
- Place egg yolks in a mixing bowl, add in sugar, and with an electric whisk on low speed, whisk till the mixture becomes very sticky and turn pale.
- Drizzle in the oil, whisking at the same time till the mixture is well combined. Repeat the same with the Yuzu mixture. Sieve over the flour mixture and using a manual whisk this time, whisk until flour mixture is fully incorporated into the batter.
- In a clean, dry mixing bowl, beat egg whites with an electric mixer until mixture becomes frothy and foamy. Beat in the sugar in 3 separate additions on high speed until just before stiff peaks form.
- Add the beaten egg white into the egg yolk batter in 3 separate additions, each time folding gently with a spatula until just blended.
- Pour batter into a 18cm (7 inch) tube pan (do not grease the pan).
- Tap the pan lightly on a table top to get rid of any trapped air bubbles in the batter.
- Bake in pre-heated convention oven at 170 degC for about 40mins or until the cake surface turns golden brown. Instead of using a skewer, E from missus C’s reverie taught me to press the top of the cake lightly. If the cake bounces back (ie: springly), then you know it’s done.
- I thought this step was really important! Remove from the oven and invert the pan immediately. Let cool completely before unmould. To remove the cake from the pan, run a thin-bladed knife around the inside of the pan and the center core. Release the cake and run the knife along the base of the pan to remove the cake.
And if you love anything with Yuzu in it, why don’t you give this recipe a try?
Personally, I think it’s just the kind of cake that helps to keep me calm so that I have more energy to shop on! 😉