Yuzu chiffon

Name: Yuzu chiffon
Cuisine: British
Ingredients: 108 g egg white; 50 g sugar; 55 g egg yolk; 10 g sugar; 20 g yuzu juice; 30 g water; 35 g oil; 85 g flour; 3 g baking powder; Pinch salt

mvn @cook_18938310

Decided to try another recipe with the new chiffon tins.

Rise: After 25 minutes, the cake deflated a little. Collapsed a bit on cooling. I think I may have overwhipped the egg whites.

Flavour: No yuzu flavour at all. Tasted like plain chiffon.

Crumb: A few large air bubbles and also bubbles along the bottom. Need to tap it more next time.

Decided to try another recipe with the new chiffon tins.

Rise: After 25 minutes, the cake deflated a little. Collapsed a bit on cooling. I think I may have overwhipped the egg whites.

Flavour: No yuzu flavour at all. Tasted like plain chiffon.

Crumb: A few large air bubbles and also bubbles along the bottom. Need to tap it more next time.

mvn @cook_18938310

Decided to try another recipe with the new chiffon tins.

Rise: After 25 minutes, the cake deflated a little. Collapsed a bit on cooling. I think I may have overwhipped the egg whites.

Flavour: No yuzu flavour at all. Tasted like plain chiffon.

Crumb: A few large air bubbles and also bubbles along the bottom. Need to tap it more next time.

Decided to try another recipe with the new chiffon tins.

Rise: After 25 minutes, the cake deflated a little. Collapsed a bit on cooling. I think I may have overwhipped the egg whites.

Flavour: No yuzu flavour at all. Tasted like plain chiffon.

Crumb: A few large air bubbles and also bubbles along the bottom. Need to tap it more next time.

Saved

Ingredients

108 gegg white
50 gsugar
55 gegg yolk
10 gsugar
20 gyuzu juice
30 gwater
35 goil
85 gflour
3 gbaking powder
Pinchsalt

Saved

Steps

1

Mix egg yolk and 10g sugar til colour lightens. Add oil and mix. Then add yuzu juice and water and salt. Sift flour and baking powder and mix until combined.
2

Preheat oven to 175C. Beat egg whites until soft peaks. Add sugar in 3 batches until firm peaks. Might have overwhipped this whilst watching Bachelorette. 😅
3

Mix a third into the batter to loosen it. Add another third and fold carefully. Fold the last third.
4

Pour into 12 inch tin at a height. Bang the tin on the bench to get rid of air bubbles. Place in the preheated oven and reduce temperature to 155C.
5

After 14 minutes, take out the chiffon and make slits. Put it back in for another 30 minutes. Cool upside down.