Hi
I had almost forgotten the bottle of Yuzu Citron Tea
in the fridge. Since I was working from
home on Wednesday and my mum was at my place, I decided to make a chiffon cake. I tell you the cake is so fragrant that my
mum and I fell in love with it.
It has been a long time I have afternoon tea at home with
my Mum. No extravagant high tea buffet but
Mum and I had a great time. We had a
nice tea from The Clipper Tea Co. to go along with the chiffon cake. Mum and I almost finished the whole cake by ourselves
as we chat and eat.
Thanks for this box of wonderful tea bags from Serene
whom I knew her since we were 14 years. And
also, I'm very thankful to my boss for allowing me to work from home when he was overseas. Thanks Boss!
Happiness is having a wonderful friend and a good boss at work.
The original recipe is for 5 eggs on 20cm pan. I did a conversion on the recipe as I’m using
18cm pan.
HAPPY
BAKING!
INGREDIENTS
18cm pan
|
20cm pan
[adapted by The
Domestic
Goddess Wannabe]
|
4 Egg yolk
|
5 Egg yolk
|
27g Caster sugar
|
30g Caster
sugar
|
105g Cake Flour
|
115g Cake
flour
|
½ tsp Baking powder
|
¾ tsp Baking
powder
|
Pinch
of salt
|
¼ tsp Salt
|
54g Canola oil
|
60g Canola
oil
|
81g Water
+ 2 tbsp of
Yuzu
marmalade
|
90ml Water
+ 3 tbsp of
Yuzu
marmalade
|
½ tsp Vanilla extract
|
1 tsp Vanilla
extract
|
4 Egg
white
|
5 Egg
white
|
¼ tsp Cream of tartar
|
½ tsp Cream
of tartar
|
40g Caster sugar
|
50g Caster
sugar
|
INSTRUCTIONS
(1)Separate the egg yolks from the egg whites.
To the yolks, add caster sugar and beat on high until the mixture turns light
and fluffy.
(2)Place the yuzu marmalade in a jar. Add warm
water and stir until combined. Set this aside.
(3)Add the oil to the egg yolk mixture and
continue mixing. Add vanilla extract and the yuzu mixture.
(4)Mix and add the flour, baking powder and
salt. Mix until just combined. Set this aside.
(5)In a clean mixing bowl, whisk the egg whites
until foamy. Add cream of tartar and continue whisking.
(6)Gradually add the sugar, whisking all the
while until stiff peaks form.
(7)Mix 1/3 of the meringue into the egg yolk
batter. Just beat it in.
(8)Gently fold the remaining meringue into the
batter in 2 batches until no streaks remain.
(9)Transfer into a tube pan and bake at 160°C
for 50-60 minutes. Invert and cool completely before you remove the cake from
the pan.
Wow! This cake looks amazing! It looks so soft and airy.
ReplyDeleteHi Amy,
ReplyDeleteYour chiffon cake looks so fluffy, soft and delicious! I was thinking of making a chiffon cake today, but have ran out of eggs! Because i was too lazy to go to the market yesterday!
Happy Mother's Day!
Hi Amy,
ReplyDeleteHappy Belated Mother's Day! I saw that you had a great celebrations with your boys. They look like they are your bodyguards :D
Very soft and yummy chiffon cake... and so nice of you to bake this for your mum :D
Zoe
Nenhum caminho é longo demais quando um amigo nos acompanha.
ReplyDelete(Johann Goethe)
Uma lindo e abençoado final de semana!
Que maravilha deliciosa!!!
Um doce abraço, Marie.