Best 2 Yuzu Chiffon Cake Recipes
Indulge in the delightful flavors and textures of Yuzu Chiffon Cake, a culinary masterpiece that combines the vibrant zest of yuzu citrus with the light and airy texture of a chiffon cake. Originating in Japan, this exquisite cake is renowned for its delicate crumb, fluffy texture, and explosion of citrusy goodness in every bite. Our comprehensive guide provides you with three variations of this delectable treat: a classic Yuzu Chiffon Cake, a refreshing Yuzu Blueberry Chiffon Cake, and a decadent Yuzu Chocolate Chiffon Cake. Each recipe is meticulously crafted to ensure perfect results, whether you're a seasoned baker or a novice in the kitchen. Embark on a culinary journey with us as we unveil the secrets behind this enchanting cake and guide you through the steps to create your own Yuzu Chiffon Cake masterpiece.
Check out the recipes below so you can choose the best recipe for yourself!
YUZU CHIFFON CAKE
Steps:
- Preheat oven to 325 degrees. Sift flour, cornstarch and baking powder at least 5 times. Add yuzu zest, sugar and salt and stir to combine. In a separate bowl, whisk together egg yolks, strained yuzu juice (about ½ cup) and olive oil. Add to flour mixture. Using a spatula, add yogurt and stir until smooth. Using a hand mixer or stand mixer, beat egg whites and cream of tartar to soft peaks. Quickly and gently fold egg whites into batter until you no longer see streaks of white. Pour into a 9-inch nonstick tube pan with a removable bottom. Bake for 55 minutes, until cake springs back when lightly pressed. Let cool in pan set on a baking rack for 2 hours.
- Meanwhile, make the ganache. Melt butter in a small saucepan over medium-low heat. Add milk, sugar, cocoa powder and salt. Whisk until incorporated. Once it reaches a low boil, whisk gently for 1 minute and remove from heat. Let come to room temperature.
- Twenty minutes before frosting the cake, put the ganache in the refrigerator until firm. Gently remove cake from pan. Pour the ganache over the cake, covering the top and drizzling it over the sides and in the center.
Nutrition Facts : @context http, Calories 280, UnsaturatedFat 6 grams, Carbohydrate 40 grams, Fat 12 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 5 grams, Sodium 216 milligrams, Sugar 26 grams, TransFat 0 grams
YUZU CHIFFON CAKE
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 160 Deg C.
- 2. Beat egg yolks and 30g sugar till light and fluffy. Add in oil. Beat well to combine.
- 3. Add in yuzu mixture and vanilla extract. Continue to beat till combined.
- 4. Fold in flour mixture in batches. Mix well. Set aside.
- 5. Whisk egg whites and Cream of Tartar till foamy.
- 6. Gradually add in sugar and whisk till stiff peak consistency.
- 7. Fold in some some meringue into the cake batter. Pour this into the meringue and fold in evenly till combined.
- 8. Pour into ungreased tube pan and bake for 50 - 60 mins.
- 9. Cool with pan turned up-side down till cool.
Tips:
- Use fresh yuzu zest and juice for the best flavor. If you can't find fresh yuzu, you can use bottled or frozen yuzu juice and zest.
- Make sure the egg whites are at room temperature before you start whisking them. This will help them reach their full volume.
- Whisk the egg whites gradually, starting on low speed and increasing the speed as the whites start to foam. This will help prevent them from becoming overbeaten.
- Be careful not to overmix the batter. Overmixing can cause the cake to be tough.
- Bake the cake in a water bath to help keep it moist. A water bath is a pan filled with hot water that is placed in the oven below the cake pan.
- Let the cake cool completely before frosting it. This will help the frosting to set properly.
Conclusion:
Yuzu chiffon cake is a light and fluffy cake with a bright citrus flavor. It's perfect for any occasion, from a casual get-together to a special celebration. With its delicate texture and refreshing flavor, yuzu chiffon cake is sure to be a hit with everyone who tries it.
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