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Saturday, March 2, 2013

Yuzu Chiffon

I had been trying a few flavours with this recipe.Recently i found out that adding corn flour makes the cake texture even better(from my pandan chiffon experience).Its soft,tender yet not too soft till u feel its mushy.As for the flavours,just replace the liquid with the flavour you want(eg mango yogurt/milk tea,etc.)
I am using 3 eggs for my chiffon as i love tall chiffon.If you just want a normal height chiffon,2 eggs would be good enough.Also i prefer chiffons with slight tinge of the flavour i am making,so if you wish to have a stronger taste,do add more for this case,yuzu paste/jam but do take note of the consistency of the egg yolk mixture as your chiffon might not rise properly if its too thick=too heavy.
  • 15cm chiffon tin
You will need:

Egg yolk mixture:
  • 35g plain flour
  • 18g corn flour   
  • 38g oil
  • 45g yuzu juice
  • 23g yuzu paste/jam(omit if using other flavours)
  • 3 egg yolks
Egg white mixture:
  • 3 egg whites
  • 45g sugar

The Preparation:
  1. Sift flour.
  2. Hand whisk egg yolks,oil,yuzu juice and yuzu paste till well combined.
  3. Add flour till well combined.
  4. Whisk egg whites and sugar to stiff peak.
  5. Fold in egg white mixture into egg yolk mixture batch by batch.
  6. Pour into a ungreased tin.

The Baking:
  1. Bake in a pre heated oven for about 40 minutes at 170°C.
  2. Cool on a rack with tin facing down.
  3. Remove from mould after cake has completely cool.
  • Please refer to this.

~Indulge in what we make at DeQueenKitchen~

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