Best 2 Yuzu Chiffon Cake Recipes

In the realm of culinary artistry, few desserts can rival the ethereal lightness and refreshing taste of yuzu chiffon cake. Originating from the vibrant citrus fruit yuzu, this Japanese delicacy has captivated taste buds worldwide with its delicate crumb, airy texture, and burst of tangy sweetness. Whether you're a seasoned baker or a novice in the kitchen, embarking on a journey to create the perfect yuzu chiffon cake is an experience that promises delightful results. Discover the secrets to achieving that perfect balance of flavors, textures, and techniques as we unveil the best recipe for this tantalizing citrus sensation.

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CHIFFON CAKE RECIPE BY TASTY

Chiffon Cake Recipe by Tasty image

Here's what you need: large eggs, cold water, canola oil, vanilla extract, lemon zest, all-purpose flour, baking powder, sugar, salt, cream of tartar, butter, sugar, evaporated milk, seasonal fruit

Provided by Rie McClenny

Categories Bakery Goods

Yield 8 servings

Number Of Ingredients 14

Ingredients

7 large eggs, seperated
¾ cup cold water
½ cup canola oil
2 teaspoons vanilla extract
1 tablespoon lemon zest
2 cups all-purpose flour
1 tablespoon baking powder
1 ½ cups sugar, divided
1 teaspoon salt
½ teaspoon cream of tartar
1 cup butter, 2 sticks, softened
1 cup sugar
1 cup evaporated milk
seasonal fruit, such as berries, for decoration

Steps:

Preheat the oven to 325˚F (160˚C).
In a medium bowl, combine the egg yolks, water, oil, vanilla, and lemon zest. Whisk well to combine.
Sift the flour and baking powder into a separate medium bowl. Add ¾ cup (150 grams) of sugar and salt and whisk to combine.
Pour the wet ingredients into the dry ingredients and whisk well.
In a large bowl, beat the egg whites and cream of tartar with an electric hand mixer until foamy. Gradually add the remaining sugar and beat until soft peaks form and the egg whites are glossy.
Pour the egg yolk batter into the egg whites and fold to combine with a spatula.
Divide the batter between 2 ungreased 8.5-inch (21 cm) round cake pans (not greasing will help the chiffon cakes rise).
Bake for 40-50 minutes, then increase the temperature to 350˚F (180˚C) and bake for 10-15 minutes more, or until a toothpick inserted in the center of a cake comes out clean.
While the cakes are baking, make the buttercream frosting: combine the butter and about half of the sugar in a large bowl and cream with a hand mixer until combined. Add the rest of the sugar and beat to incorporate. With the mixer running, slowly add the evaporated milk and beat until smooth.
Remove the cakes from the oven and cool the cake upside down. Once cool to the touch, sliding an offset spatula around the edges to release the cakes from the pans.
Cut off the tops of the cakes so the surfaces are flat and smooth.
Set 1 cake on a cake platter or serving dish. Spread buttercream over the top of the cake with an offset spatula and sprinkle with some seasonal fruit. Cover the fruit with buttercream.
Place the other cake on top. Spread buttercream over the top, keeping the sides exposed, and decorate with seasonal fruit and edible flowers.
Enjoy!

Nutrition Facts : Calories 724 calories, Carbohydrate 72 grams, Fat 45 grams, Fiber 0 grams, Protein 13 grams, Sugar 40 grams

YUZU CHIFFON CAKE

Yuzu Chiffon Cake image

Number Of Ingredients 11

Ingredients

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

Steps:

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

Tips:

Make sure all ingredients are at room temperature before starting.
Use a light hand when mixing the batter, over-mixing will result in a tough cake.
Be patient when whipping the egg whites, it takes time to reach stiff peaks.
Do not over-bake the cake, it should be springy to the touch when done.
Allow the cake to cool completely before frosting.

Conclusion:

Yuzu Chiffon Cake is a light, fluffy, and flavorful cake that is perfect for any occasion. With its delicate citrus flavor and airy texture, it is sure to be a hit with everyone who tries it. If you are looking for a delicious and easy-to-make cake, this Yuzu Chiffon Cake is the perfect choice.