Hey everyone, it’s Louise, welcome to our recipe site. Today, I will show you a way to make a special dish, yuzu chiffon. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
I am crazy about the many different flavours of chiffon. Today, I tried this Yuzu chiffon using yuzu drink - the cake is so soft, fluffy and moist. Love it - next time I will try with yuzu jam to see the difference in taste.
Yuzu chiffon is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. Yuzu chiffon is something which I’ve loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we must first prepare a few ingredients. You can cook yuzu chiffon using 10 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Yuzu chiffon:
- Get 108 g egg white
- Take 50 g sugar
- Get 55 g egg yolk
- Prepare 10 g sugar
- Prepare 20 g yuzu juice
- Get 30 g water
- Take 35 g oil
- Prepare 85 g flour
- Prepare 3 g baking powder
- Take Pinch salt
While rampaging through my box of ingredients from our recent trip to Kansai, I suddenly remembered that I'd not made anything with the yuzu powder we'd brought back! www.lafamillecake.com Recipe for Yuzu Chiffon Cake, modified from Taste of Time. Yuzu Chiffon Cake 柚子茶威风蛋糕 I have baked Yuzu and citron tea cotton cakes before, but using the cook-dough method. This is my first attempt in using the normal chiffon cake method to bake this low-fat cake. In spite of the low fat content, the cake remains moist and soft.
Steps to make Yuzu chiffon:
- Mix egg yolk and 10g sugar til colour lightens. Add oil and mix. Then add yuzu juice and water and salt. Sift flour and baking powder and mix until combined.
- Preheat oven to 175C. Beat egg whites until soft peaks. Add sugar in 3 batches until firm peaks. Might have overwhipped this whilst watching Bachelorette. 😅
- Mix a third into the batter to loosen it. Add another third and fold carefully. Fold the last third.
- Pour into 12 inch tin at a height. Bang the tin on the bench to get rid of air bubbles. Place in the preheated oven and reduce temperature to 155C.
- After 14 minutes, take out the chiffon and make slits. Put it back in for another 30 minutes. Cool upside down.
Decided to try another recipe with the new chiffon tins. I think I may have overwhipped the egg whites. Flavour: No yuzu flavour at all. Be the first to rate and review this recipe. Yes, another chiffon … but this time round, a little bit different.
So that’s going to wrap this up with this exceptional food yuzu chiffon recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
