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Chef Irene Yip's Yuzu Chiffon Cake Image

Chef Irene Yip's Yuzu Chiffon Cake

Servings

5-8 people

Ingredients

Ingredient A

90 g

Flour

3/4 tsp

Baking soda

20 g

Sugar

4 pcs

Egg Yolk

70 g

Honey Yuzu

40 ml

Corn Oil

Ingredient B

200 g

Egg White

1/2 tsp

cream of tartar

60 g

Sugar

Instructions

Recipe Categories

  1. Preheat Instant Pot Dutch Oven 170C.
  2. Using KitchenAid Stand Mixer, mix egg yolk & honey yuzu well add in sugar & corn oil mix and finally the flour.
  3. Beat egg whites with the whisk until soft stiff peak, combine ingredients A & B.
  4. Pour batter into Chiffon Tube Pan, gently tap pan on counter to release any air bubbles.
  5. Bake 170C for 15 mins, reduce to 150C for 30 -35 mins until cooked.
  6. Invert pan on wire rack & let it cool completely before unmoulding.
  7. Slice into 16 slices & serve.