Yuzu Chiffon Cake

• 5 pieces Egg Yolks
• 30 grams Castor Sugar
• 115 grams Cake Flour
• 3/4 teaspoon Baking Powder
• 1/4 teaspoon Salt
• 60 milliliters Vegetable Oil
• 3 tablespoons Yuzu Jam (Add lemon juice to 150g)
• 1 teaspoon Vanilla Extract
• 5 pieces Egg Whites
• 1/2 teaspoon Cream of Tartar
• 50 grams Castor Sugar

1. 1. Preheat oven to 160 Deg C.
2. 2. Beat egg yolks and 30g sugar till light and fluffy. Add in oil. Beat well to combine.
3. 3. Add in yuzu mixture and vanilla extract. Continue to beat till combined.
4. 4. Fold in flour mixture in batches. Mix well. Set aside.
5. 5. Whisk egg whites and Cream of Tartar till foamy.
6. 6. Gradually add in sugar and whisk till stiff peak consistency.
7. 7. Fold in some some meringue into the cake batter. Pour this into the meringue and fold in evenly till combined.
8. 8. Pour into ungreased tube pan and bake for 50 - 60 mins.
9. 9. Cool with pan turned up-side down till cool.

egg yolks, sugar, flour, baking powder, salt, vegetable oil, lemon juice, vanilla, egg whites, cream of tartar, sugar

Taken from www.epicurious.com/recipes/member/views/yuzu-chiffon-cake-59ba14a8d18aa146dbedf567 (may not work)