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Friday, 18 March 2016

Yuzu Chiffon Cake 柚子茶威风蛋糕


I have baked Yuzu and citron tea cotton cakes before, but using the cook-dough method. This is my first attempt in using the normal chiffon cake method to bake this low-fat cake. Only 20g of added oil, which translated into 2.5g per slice. In spite of the low fat content, the cake remains moist and soft after about 45 minutes of baking.
The Korean citron tea concentrate helps to give the cake a nice golden hue, as well as some scattered bits of citron peels within the cake ^^


Yield: one 6" round cake

Ingredients 
All ingredients in room temperature
Using 55g Omega 3&6 eggs

3 egg whites
40g fine sugar

3 egg yolks
10g fine sugar
20g rice bran/vegetable oil
40g Yuzu juice
15g Korean Citron Tea

55g top/cake flour


Directions
1. Line the base of an 6" round cake mould with parchment paper. Need not grease the side.

2. Sieve cake flour twice. Set aside.

3. Cut the citron tea peels into bit size.
Combine rice bran/vegetable oil, yuzu juice, and citron tea in a small beakers. Set aside.





4. In a separate mixing bowl, beat egg yolk with 10g of fine sugar till pale and creamy
I prefer to use a hand whisk to using an electric hand mixer, as the latter seemed to splatter more.



5. Add in the mixture from (3) gradually.



6. Sieve and combine the flour in a few batches, to (5). Avoid over-mixing the flour. Cover and set aside.



7. In a separate, clean and grease-free mixing bowl, beat egg white to frothy, then starts to add 40g of sugar gradually. Beat at medium high speed till almost stiff peak stager.
Reduce the mixer speed to low in the final 1 minute. Set aside.



8. Add about 1/3 of the meringue to (6) and mix well.


9. Pour (8) back to combine with the remaining meringue. Fold to combine into a smooth batter.



10. Pour the batter into an ungreased 6" round cake pan. Bang the pan against the work top to remove any trapped air bubbles.



11. Bake in a preheated oven at 140 degree Celsius for about 25 to 30 minutes, at lowest rack.

When the cake rises to almost reaching the rim of the cake mould, increase the temperature to 170 degree Celsius for about 10 to 15 minutes.

10 minutes after baking in 170 degree Celsius, the cake continued to rise above the rim of the cake mould.


15 minutes after baking in 170 degree Celsius. The cake will shrink slightly in height when it is about to be done.


12. Remove from oven and drop the cake with the pan, 3 times over a cloth. And invert the mould immediately over a wire rack to cool down for about 25 minutes.


Invert the hot cake over a wire rack resting on top of an open rice cooker pot, for about 25 minutes. I find this is easier than balancing on two bowls ><


13. Remove the cake from the mould and cool down over the wire rack.



14. Allow the cake to cool down completely before cutting :)







33 comments:

  1. I dont hv a 6 inch pan...how can i use your recipe for an 8 inch one? Please advice..thks v much :)

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    Replies
    1. Hi, I think you can double the quantity and bake in an 8" pan :)

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    2. Hi, thank you for sharing! If we double the quantity for 8" pan, do we need to increase the baking time accordingly? I.e. double the baking time for each stage?

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    3. Hi, thank you for sharing! If we double the quantity for 8" pan, do we need to increase the baking time accordingly? I.e. double the baking time for each stage?

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    4. Hi, you may have to extend baking time of an 8" cake. For the first time, you have to observe the cake using the guide lines described in the recipe :)

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  2. Hi, How do you get such nice smooth surface without crackes ?

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    Replies
    1. Hi L K Tan, my chiffon cakes used to have cracks too, until I use this recipe and heating method. If the cake raises slowly, it's less lightly to develop crack. The wall of the cake pan has to be clear from batter, to ensure a smooth raise. A small speck of batter on the wall can cause uneven raise, which may result in crack developing in the later stage. Air bubbles hide below the batter surface also will form line of weakness. So you must try to clear these trapped air bubbles before baking.
      Hopefully this info helps :)

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  3. Hi, can I use this baking method for chiffon baked in tube pan? Thanks! :)

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    Replies
    1. Hi Ming, yes, you can bake in a tube pan at 160 degree C for about 30 to 35 minutes :)

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  4. Hi why the cake crack before I adjust to 170. Thanks

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    Replies
    1. Oh oh Felicia, sorry to know your cake cracked before you increase the oven temperature.
      It could either be your oven is hotter than mine, or there were bubbles present near the surface of the cake batter. Each individual oven has slight different in its temperature control, so you may have to lower the oven temperature slightly.
      If there were air bubbles trapped underneath the surface, these bubbles created weak point for crack to develop. So you need to bang the cake pan and remove any bubbles that rose to the surface.
      If the wall of your cake pan was stained by batter, it formed obstacle which hinder the rise of the cake. If the rising cake was being dragged, it would develop crack too.
      Over-beaten meringue would also cause cake to crack easier during raising. You should get a smooth batter instead of a lumpy one.
      Hope these points help :)

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    2. Hi thank you so much for your reply. The second cake I baked after I remove from the mould the center of the cake has sunken in. How to prevent this?

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    3. Hi, there are a few possibilities to your mentioned problem.
      The meringue was under-whipped.
      The cake was not thoroughly baked, so there was still moisture in the middle of the cake.
      The batter was over-mixed, so when the gluten shrank during cooling, it pulled the cake in.
      加油 :)

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  5. Hi why the cake crack before I adjust to 170. Thanks

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  6. Thanks for your reply, Leng! I baked the cake and it was soft and fluffy! But the sides of the cake was browned like the top, unlike yours. Do you know what's the reason? Thanks!

    ReplyDelete
    Replies
    1. Hi Ming, happy to know your cake texture was good :)
      The slightly brown crust at the side was stuck to the pan wall, so the side of the cake didn't have the brown crust :)

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  7. Mine when e cake rise I increase the temp to 170 then it started to crack at the side

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    Replies
    1. Hi Sandra,
      Sorry I'm not too sure about the cause of the problem. It seemed like the center of the cake continued to rise while the sides stopped. It may due to your ingredients were still cold when you used them. Sometimes, bubbles that trapped under the surface of the batter, will become points of weakness which cracks would develop. Bang the batter with the pan and remove as much trapped bubbles as possible :)

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  8. Can I bake orange chiffon using a 6inch round pan like this yuzu cake?

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    Replies
    1. Hi Sandra, yes you can. I've tried baking an 6" orange chiffon in this recipe :)
      http://mymindpatch.blogspot.sg/2016/02/orange-chiffon-cake.html

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  9. I live in uk and we don't have cake flour. What can I substitute it with? Thanks

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    Replies
    1. Hi Sau Ward, maybe you can use 50g of all purpose flour and 5g of corn flour in place of 55g of cake flour. Hope it works well too :)

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  10. Hi
    If I omit the 15g Korean citron tea concentrate, may I know if I should increase the Yuzu juice to 55g ? Thanks! Anna

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    Replies
    1. Hi Anna, maybe you can replace the 15g Korean citron tea by 10g of Yuzu juice :)

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  11. Hi, I am using 7inch round pan is e receipe same as 6 inch

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  12. Hi can I use 7inch round pan and is it the same receipe as 6inch n baking time?

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    Replies
    1. Hi Sandra, this recipe is more apt for a 6 x 3" round pan. It can be baked in a 7" round pan, but will get a shorter height. The baking time may have to be reduced slightly :)

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  13. Hi NgaiLeng, my batter only filled up 1/2 of the 6" tin (unlike yours seem to be 2/3 from the picture), so mine couldn't rise so high up to the rim. The cake eventually rise to 2/3 of the tin's wall. I wonder what went wrong. I did not beat the white to stiff peak (as you mentioned), it's just about to reach stiff, they cannot hold on the bowl when I flip. Can your meringue hold on there when you flip the bowl over? I also wonder maybe it's because of the yolk? My egg yolk + sugar mixture volume didn't increase much after beating.

    ReplyDelete
    Replies
    1. So sorry Iva for missing your comment till now 😉 If your egg was not fresh, the meringue tends to be weak in holding air. Same apply to the yolk batter. If your mixing bowl for beating the meringue is non-metal type, it could affect the meringue too. As the mixing bowl cannot be totally free from grease even after washing.
      Hope this info is still relevant to you 😬

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  14. Hi, I baked this cake using your recipe. I didn't use Yuzu Juice,but instead added same amount of warm water to the Yuzu honey. The cake comes out perfect! This is the first time I am using a normal round pan to bake Chiffon cake. It didn't even shrink much,compared to using Tube pan.

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    Replies
    1. Hi Vanessa, so happy that you baked a perfect cake. Thank you for sharing it with me 💕😊

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  15. Hi, i just tried your recipe and yes I got my very first chiffon cake that didn't crack! Thanks for the great recipe!

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    Replies
    1. Hi Jacelyn, happy that you achieved good result from this recipe. Thank you for sharing it with me 💕😊

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