Yuzu Lemon Pillow Sponge Cake

A small and light sponge cake in yuzu and lemon flavours - best serve cold on a hot day 😋🌞

INGREDIENTS
Omega 3 & 6 eggs weighing 60g each

[A]
20g rice bran oil/vegetable oil 

[B]
30g yuzu flavoured juice
4g chopped lemon rind
5g golden syrup/honey 

[C]
30g top/cake flour 
3g corn starch

[D]
2 egg yolks

[E]
2 egg whites
Pinch of low-sodium salt
10g fine sugar
20g raw sugar/fine sugar
3g corn starch 

Pan size: 199x73x65mm paper cake pan

Directions

1. Mix [A] with [B] till emulsified.

2. Mix in [C] mixture into a thick and sticky paste.

3. Mix [D] in one go into a smooth paste. Let the yuzu-yolk batter set aside.

4. In a clean, dry and oil-free mixing bowl, beat egg whites of [E] till frothy before adding low-sodium salt, followed by both sugars.  

Beat the meringue till reaching almost stiff peak stage.

Sprinkle corn starch over and mix using an electric mixer for a few seconds.

5. Take about 1/4 of meringue to mix with the yuzu-yolk paste till smooth. 

Pour the mixture back to mix with the remaining meringue into a smooth batter.

6. Pour the batter into the cake pan and bang to get rid of air bubbles and level the batter.

7. Bake at lower rack of a preheated oven toaster at 150℃ for 40 minutes, till the cake is cooked through.

For a bigger oven, you may bake at middle rack.

8. Dropped the cake with paper pan thrice, and invert it over a cooling rack for about 1/2 hour. 

Cut and enjoy 😊