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
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Use a hand whisk to combine egg yolks, corn oil & sugar together
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Pour the liquid mixture & mix well.
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Add in sifted flour & mix till smooth. Leave aside.
Meringue Batter
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Whisk the egg white lightly.
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Add in the cream of tartar & sugar gently & whisk till stiff.
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Fold the Yolk mixture into it. Use a spatula to air out bubbles at side.
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Bake at low shelf – 165°C for 45mins – 50mins till golden brown.
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Turn cake tin upside down & cool for 1hr.