Yuja (柚子茶)  Chiffon Cake
By: Anncoo
Published: Monday, May 30, 2011 - 2:31am

Ingredients




4 Egg yolks (used large eggs- 70 g each)
1/4 teaspoon Salt
30 grams Sugar
5 tablespoons Corn oil
100 grams Yuja (Korean Honey Citron Tea)
5 tablespoons Boiling Water
120 grams Cake flour or Plain flour
1 teaspoon Baking powder
4 Egg whites
50 grams Sugar
1/2 teaspoon Cream of tar tar

Preparation

1 Cream egg yolks, sugar and salt till creamy. 2 Add in the oil and mix well. 3 Add 5 tbsp boiling water to the Yuja (honey citron tea) and stir till diluted. Mince the citron peel with a pair of scissors.  Add this into the egg yolk mixture and mix well. 4 Sieve flour and baking powder together twice and stir well into the egg yolk mixture with a hand whisk. 5 Beat egg white and cream of tar tar until foamy, slowly add sugar and continue to beat until peak form. 6 Gently fold beaten egg white foam into egg yolk batter until blended OR Slowly pour all the egg mixture into the meringue at low speed then stop machine. Using a rubber spatula and fold the mixture well. 7 Pour batter into a 20cm tube pan and bake at 170C for 40-45 minutes. 8 When cake is done, remove from oven and turn the pan over. Leave cake to cool in pan. 9 Once cake has cooled completely, carefully run a knife or spatula around the sides of the cake to loosen it