Friday, March 25, 2016

Honey Yuzu Jam Chiffon Cake

Original recipe used lemon. Since I had some yuzu jam left that's expiring soon, I used that to replace the lemon juice. Nice texture, the typical chiffon cake kind, with delicious sweet and slight tang. Yum!

After unmoulding

Recipe is from Grace's Blog
(I only have 21cm chiffon mould, so I made 1.5 recipe instead as stated below)

What you need:

5 egg yolks
40g honey
30g oil (I used rice bran)
25g fresh milk
45g diluted yuzu jam with the bits chopped to small tiny pieces
105g cake flour

5 egg whites
40g castor sugar (I reduced slightly as yuzu jam is already sweet)
1/2 tsp lemon juice

  1. Combine honey and egg yolks in a mixing bowl, stir with hand whisk
  2. Add in oil, milk, yuzu jam and bits and mix well
  3. Add in sifted cake flour and mix well, set aside
  4. Beat egg white with lemon juice until frothy and then add in sugar in 3 batches, beat til shiny peak
  5. Add 1/3 of the egg white batter into the egg yolk mixture, fold til well mixed
  6. Add in the remaining egg white and fold in gently
  7. Pour the batter into the mould and bake in preheated oven of 180degC for about 30mins til well cooked
  8. Remove from oven, invert cake immediately and let cool completely before unmoulding

I got a not so tall chiffon cake using the recipe with 21cm chiffon mould. For taller cake, you may use smaller diameter mould

Pics below taken the next morning...

So soft!
Ah the holes...
This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe from Bake for Happy Kids and hosted by Joyce from Joy 'N' Escapade at this post

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