Yuzu 유자 chiffon

The weather has finally cooled down and out comes the chiffons again. I wanted to finish my leftover cake flour and found the perfect recipe that utilises all the leftover flour. There was a bit of tweaking because my yuzu was really thick so I had to add an extra splash of warm water into the batter otherwise it still had dry flour spots!

As usual, I used my favourite chiffon blogger whose recipes are always spot on

http://thedomesticgoddesswannabe.com/2014/12/yuzu-유자-chiffon-cake/

Ingredients

8 eggs, separated

40g sugar (reduced from 48g; for the yolks)

184g cake flour

1 tsp baking powder

½ tsp salt

96ml oil

5 tbsp yuzu + warm water = 144ml liquid in total

1 ½ tsp vanilla extract

70g sugar (reduced from 80g; for whites)

Method

1) Make the yuzu liquid.

2) Add the sugar to the eggs and whisk till the yolks are pale.

3) Add in the oil and continue whisking till pale.

4) Add the yuzu liquid and combine.

5) Sift the cake flour, salt, and baking powder. Sift into the yolk mixture and use the whisk to mix until just combined. Set aside.

6) In a separate very clean bowl, beat the egg whites on low until opaque. Add the sugar in 3 batches. The first batch should be added after the egg whites have just turned opaque and then in another 2 further additions. Once all the sugar has been added, beat at high speed until just before stiff peaks.

7) Add the meringue in 3 additions. Add the first third of the meringue to the yolks and mix. You don't have to be too gentle.

8) For the second batch, carefully fold the meringue into the yolk mixture using a whisk and rotating motion.

9) For the final batch, pour the yolk mixture into the remaining meringue and very carefully fold in using the whisk, rotating the bowl as you go along.

10) Pour into the tin, making sure to keep the batter on the outer edge. I rotated the tin to ensure more even distribution.

11) Using a spatula, slash the batter and especially trace around the outer and inner rims to break up the big bubbles.

12) Bake at 160 deg C for 80 minutes.

My most perfect chiffon 'top': no cracks because the temp remained stable!

Yuzu specks not noticeable

13) Invert the tin onto an elevated surface e.g. I placed the tin on top of a tin of canned food. Let it cool completely. 

14) Once cool, use a butter knife or offset spatula and trace around the rims to loosen the cake.

15) Serve immediately and store in an airtight box for up to 3 days.