I used the same method I used for my Matcha Chiffon to make this orange yuzu chiffon and it turned out fluffy and moist.
To enhance the citrus flavour I added fresh orange juice and grated orange zest but if you don’t like orange you can skip it and replace the orange juice with more water.
I love the specks of yuzu and orange peel in the 🍰 as it gives it some chewy texture and extra flavour.
The following recipe makes a 17inch chiffon cake.
- 4 eggs (雞蛋）
- 50grams bread flour （高筋麵粉）
- 65grams cake flour (底筋麵粉）
- 60grams vegetable oil （菜油）
- 3 tablespoons of yuzu marmalade plus water to make 100grams (柚子蜜➕水）
- 3 tablespoons fresh orange juice (鮮榨橙汁)
- Zest of 1 orange (橙皮只要橙色部份）
- 70grams caster sugar （幼沙糖）
- 1/4 teaspoon baking powder （泡打粉）
- 1/8 teaspoon cream of tartar （塔塔粉）
- Pinch of salt (鹽）
1. Preheat oven to 180C.
2. Separate the egg yolks and egg whites into 2 big bowls.
3. Warm the oil in a pot at low heat until it reaches 55C. Remove from heat and pour the oil into a container. Set aside.
4. Combine the yuzu marmalade, water and orange juice. Use scissors to cut the yuzu in the marmalade mixture into small pieces. Warm in the same pot as you warmed the oil and at low heat until it reaches 55C. Remove from heat and pour into a container. Set aside.
5. In a separate bowl, sift together the flour and baking powder. Set aside.
6. Add 20grams of sugar and a pinch of salt to the egg yolk. Whisk until pale yellow. Keep whisking and slowly add the oil followed by the milk (make sure you keep whisking as you add the liquids).
7. Add the sifted flour mixture to the egg yolk and whisk until well incorporated. Mix in the orange zest. Set aside.
8. Beat the egg whites on medium speed with a hand whisk or standing mixer. When the egg whites start to turn into white foam add the cream of tartar and 1/3 of the remaining sugar. Add the remaining sugar in two separate batches as you continue to beat the egg whites until stiff peaks are formed.
9. Take a 1/3 of the egg whites and add to the egg yolks. Using a whisk slowly fold the egg whites into the egg yolks. Repeat with the remaining egg whites and gently fold it into the egg yolks in two separate batches.
10. Pour the batter slowly into the cake pan. Tap it gently against your counter top.
11. Bake the chiffon as follows:
i. 8mins at 180C
ii. 10mins at 165C
iii. 30mins at 140C
iv. 3mins at 165C
12. Remove from oven and invert the pan to cool for an hour.
13. Remove the cake from the pan and enjoy with a nice cup of yuzu tea. 🍊🍊🍊