Yuzu Chiffon

I am crazy about the many different flavours of chiffon.  Today, I tried this Yuzu chiffon using yuzu drink - the cake is so soft, fluffy and moist.  Love it - next time I will try with yuzu jam to see the difference in taste.

Recipe adapted from SH Yeo, (MyHomeMyKitchen FB member)

Ingredients: ( ) for 20cm pan
4 egg yolks  (5)
20g sugar (20)
60g oil (75)
60 yuzu drink (75)
90g cake flour (113g)

4 egg whites (5)
50g sugar (60)

  1. Preheat oven to 160 deg C.
  2. Hand whisk egg yolks with sugar for 1 min, add yuzu drink and oil, mix well.
  3. Fold in sieved flour. Set aside.
  4. In a clean bowl, whisk egg whites until foamy, add sugar gradually and beat until stiff peaks.
  5. Gently fold in meringue into yolk mixture in 3 batches.
  6. Bake for 50 - 55 mins or until a skewer comes out clean.
  7.  Invert cake and cool completely before serving.


  1. Chris, your yuzu chiffon cake looks soft and moist, yummy too!


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