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Yuzu With Grapefruit Pulp Chiffon Cake

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Yuzu with Grapefruit Pulp Chiffon Cake

by Julie Yee

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


INGREDIENTS:

  • Egg Yolk Batter
    • 70g Egg yolk
    • 60g Corn oil
    • 60g Water
    • 180g Caramelized yuzu / Grapefruit
    • 80g Top flour (sifted)

    Meringue Batter

    • 180g Egg whites
    • 90g Castor sugar
    • 10g Corn flour

DIRECTIONS:

        Yolk Mixture

  1. Use a hand whisk to combine egg yolks, corn oil & sugar together

  2. Pour the liquid mixture & mix well.

  3. Add in sifted flour & mix till smooth. Leave aside.

    Meringue Batter

  4. Whisk the egg white lightly.

  5. Add in the cream of tartar & sugar gently & whisk till stiff.

  6. Fold the Yolk mixture into it. Use a spatula to air out bubbles at side.

  7. Bake at low shelf – 165°C for 45mins – 50mins till golden brown.

  8. Turn cake tin upside down & cool for 1hr.

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