Yuzu Chiffon Cake

• 1 3/4 cups flour
• 1/4 cup cornstarch
• 1 tablespoon baking powder
• 6 yuzus, zested and juiced (see note)
• 1 1/2 cups sugar
• 1 teaspoon salt
• 7 eggs, separated
• 1/4 cup olive oil
• 3/4 cup plain yogurt
• 1/2 teaspoon cream of tartar
• 8 tablespoons unsalted butter
• 1/2 cup milk
• 1/2 cup sugar
• 1/2 cup unsweetened, nonalkalized cocoa powder
• 1/2 teaspoon salt

1. Preheat oven to 325 degrees.
2. Sift flour, cornstarch and baking powder at least 5 times.
3. Add yuzu zest, sugar and salt and stir to combine.
4. In a separate bowl, whisk together egg yolks, strained yuzu juice (about 1/2 cup) and olive oil.
5. Add to flour mixture.
6. Using a spatula, add yogurt and stir until smooth.
7. Using a hand mixer or stand mixer, beat egg whites and cream of tartar to soft peaks.
8. Quickly and gently fold egg whites into batter until you no longer see streaks of white.
9. Pour into a 9-inch nonstick tube pan with a removable bottom.
10. Bake for 55 minutes, until cake springs back when lightly pressed.
11. Let cool in pan set on a baking rack for 2 hours.
12. Meanwhile, make the ganache.
13. Melt butter in a small saucepan over medium-low heat.
14. Add milk, sugar, cocoa powder and salt.
15. Whisk until incorporated.
16. Once it reaches a low boil, whisk gently for 1 minute and remove from heat.
17. Let come to room temperature.
18. Twenty minutes before frosting the cake, put the ganache in the refrigerator until firm.
19. Gently remove cake from pan.
20. Pour the ganache over the cake, covering the top and drizzling it over the sides and in the center.

flour, cornstarch, baking powder, sugar, salt, eggs, olive oil, plain yogurt, cream of tartar, unsalted butter, milk, sugar, cocoa, salt

Taken from cooking.nytimes.com/recipes/1014133 (may not work)