Fragrant Yuzu Chiffon Cake
Bake a Zesty Yuzu Chiffon Cake That Will Delight Your Senses!
Introducing a recipe for Yuzu Chiffon Cake, made with fermented yuzu preserves that have deepened in flavor and fragrance over time. This cake offers a delicate yuzu aroma, a wonderfully sweet taste, and a soft, airy texture that’s a joy to behold. Sliced and paired with a warm cup of coffee, it becomes an absolute masterpiece. Perfect for your home cafe!
Cake Ingredients- 40g Egg Yolks
- 20g Sugar (for yolks)
- 20g Grapeseed Oil
- 40g Well-fermented Yuzu Preserve
- 20ml Water
- 55g Cake Flour
- 1 tsp Baking Powder
Meringue Ingredients- 80g Egg Whites
- 30g Sugar (for meringue)
- 80g Egg Whites
- 30g Sugar (for meringue)
Cooking Instructions
Step 1
Prepare your well-aged yuzu preserve, which will lend a deeper flavor and more enticing aroma to your cake. This is the star ingredient that defines the cake’s taste and scent.
Step 2
① First, in a bowl, lightly whisk the egg yolks with a hand mixer until they are loosened. ② Add the sugar (20g) to the yolks and continue to whisk with the hand mixer until the mixture becomes a pale, creamy yellow. ③ Next, incorporate the grapeseed oil and mix lightly again. ④ In a separate blender or mixer, combine the yuzu preserve and water (20ml) and blend until smooth. ⑤ Add this prepared yuzu liquid to the yolk mixture and gently combine.
Step 3
In a separate, impeccably clean and dry bowl, begin whipping the egg whites with a hand mixer. As they start to foam, gradually add the sugar (30g) in 2-3 additions, continuing to whip until stiff, glossy peaks form. (Important Note: Ensure there’s no trace of yolk or moisture in the bowl, as this can prevent the meringue from whipping properly. Use clean utensils!)
Step 4
Gently fold about one-third of the prepared meringue into the yolk mixture (from step ②) using a spatula. Be careful not to deflate the air bubbles. The folding technique involves gently lifting the batter from the bottom of the bowl upwards. Once combined, add the remaining meringue in two or three more additions, continuing to fold gently to maintain as much airiness as possible.
Step 5
Your Yuzu Chiffon Cake batter is now complete! It should be smooth, glossy, and creamy, with plenty of incorporated air for a wonderfully fluffy texture.
Step 6
Lightly mist the inside of your chiffon cake pan (or the Gugelhupf mold you are using) with water using a spray bottle. This helps the cake release easily after baking.
Step 7
Carefully pour the beautifully aerated batter into the prepared pan. Avoid handling the batter too roughly, as this can cause the meringue’s air bubbles to collapse.
Step 8
For this bake, instead of a traditional chiffon pan, I opted for a charming Gugelhupf mold. I found that baking in the Gugelhupf mold resulted in a quicker baking time compared to a standard chiffon pan. (Note: Baking times may vary depending on your oven.)
Step 9
Immediately upon removing the cake from the oven, invert the pan and let the cake cool completely while suspended upside down. This technique prevents the cake from collapsing. Once fully cooled, carefully use your hands to gently detach the cake from the sides of the mold.
Step 10
Transfer your finished Yuzu Chiffon Cake to a serving plate. Enjoy this fragrant treat with a cup of coffee or tea!
