Getting bored of plain chiffon cakes? Than you got to try out this Yuzu with Grapefruit Pulp chiffon cake recipe by Chef Julie Yee!
Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 50 mins Ready in : 125 mins Serves : 12
- Egg Yolk Batter
- 70g Egg yolk
- 60g Corn oil
- 60g Water
- 180g Caramelized yuzu / Grapefruit
- 80g Top flour (sifted)
- 180g Egg whites
- 90g Castor sugar
- 10g Corn flour
Use a hand whisk to combine egg yolks, corn oil & sugar together
Pour the liquid mixture & mix well.
Add in sifted flour & mix till smooth. Leave aside.
Whisk the egg white lightly.
Add in the cream of tartar & sugar gently & whisk till stiff.
Fold the Yolk mixture into it. Use a spatula to air out bubbles at side.
Bake at low shelf – 165°C for 45mins – 50mins till golden brown.
Turn cake tin upside down & cool for 1hr.