Light, Soft and Moist Yuzu Chiffon Cake
I’m not a big fan of cakes but I’m a HUGE fan of Chiffon Cakes! They’re as light as feather, as soft as cotton. Moist on the inside and a tad bit charred on the outside; just the way I like it. And, most of all definitely healthier than traditional butter cakes.
If you must know, chiffon cake was invented in 1927 by Harry Baker, a California insurance salesman turned caterer. He kept the recipe secret for 20 years until he sold it to General Mills, which spread the recipe through marketing materials in the 1940s and 1950s. (Yes, I went to Google that because curiosity got the better of me.)
Thankfully, he sold his recipe, else we wouldn’t even be talking about Chiffon Cakes today!
While there are many different variations of chiffon cakes, my favourite is still the Pandan Cake BUT I like Yuzu too! Lately, I’ve been drinking too much Yuzu drink. And what hub said got me thinking about the possibility of making a Yuzu Chiffon Cake!
As I was making yet another cup of Yuzu drink for myself one evening, he laughed and said “Yuzu AGAIN? Seriously? The amount of Yuzu you’ve been drinking could fill a bathtub! Why not take a Yuzu bath while sipping on your pipping hot Yuzu drink with a slice of Yuzu cake?”
“Why not?” I said. “Honey, you have no idea what goodness Yuzu fruit contains…” and so I went on. I didn’t went on and on just to annoy him, lah! There are some really awesome health benefits of this magical fruit!
HEALTH BENEFITS OF YUZU FRUIT
- Good source of antioxidants – Help replenish dead skin cells.
- Great source of vitamin C (3 times more than that of lemon)
- Contains vitamin P – Helps absorb vitamin C and promote healthy blood flow.
- Contains collagen – Helps to rejuvenates maturing skin (like mine), activates cell and has fat burning effects.
- Contains Nomilin (Yuzu skin essential oil component) – Aids in relaxation.
- Yuzu is not only for eating, we can use them for a hot bath too! It is believed to ward off winter colds and flu, and healing of chapped skin.
YUZU CHIFFON CAKE RECIPE
So I started goggling for a recipe and found something from Everybody Eats Well In Flanders website. Her cake looked divine and I had to bake it!!!
Here’s how you go about baking one…
First, you will need a good bottle of Yuzu marmalade. You can easily get this from Korean or Japanese marts, or local supermarkets too!
Stir Yuzu Tea together with very little hot water, then remove the reside using a strainer. Make sure you have a total of 90ml of Yuzu Tea mixture. Set aside.
- Separate the egg yolks from the egg whites.
- Beat egg yolks with sugar until light and fluffy.
- Add oil into mixture and continue beating.
- Add Yuzu mixture and vanilla extract and mix well.
- Add dry ingredient (flour, baking powder, and salt), mix until just combined.
- Set aside.
- In another mixing bowl, whisk egg whites until foamy.
- Add cream of tar tar and whisk.
- Add sugar and whisk until stiff peak stage.
- Mix 1/3 of the meringue into the egg yolk batter using a spatula.
- Gently fold the remaining meringue into the batter until well mixed. Be carefully not to over mix the batter.
- Transfer batter into a 23cm tube pan.
- Bake at 160°C for 35 to 40 minutes, or until the stick comes out cleans.
Invert and cool completely before you remove the cake from the cake pan.
There you go… The perfectly charred on the outside, light, soft and moist on the inside kind of YUZU CHIFFON CAKE! Beautiful!
Perfect dessert for almost any occasion. Now that CNY is coming, I’m planning to bake some of these yummy Yuzu Chiffon Cake for my guests! They go well with a nice hot cuppa tea!
Besides baking a tasty light, soft and moist cake, presentation is also very important. Serving desserts on plates and bowls are way too common. To make my PERFECT Yuzu Chiffon Cake stand out, I’ll serve them on a woody chopping board and my guests will use woody utensils. I’m still looking out for some woody mugs for tea (that’s in the pipeline)!
In less than 10 minutes, this is all that’s left (no pun intended). I don’t tell tales. Go bake it yourself and you’ll know why they get snapped off so quickly!
Click on above image for printable recipe.