Chef Irene Yip’s Yuzu Chiffon Cake
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5-8 people
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Ingredients
Ingredient A
- 90 g Flour
- 3/4 tsp Baking soda
- 20 g Sugar
- 4 pcs Egg Yolk
- 70 g Honey Yuzu
- 40 ml Corn Oil
Ingredient B
- 200 g Egg White
- 1/2 tsp cream of tartar
- 60 g Sugar
Ingredients
Ingredient A
Ingredient B
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Instructions
- Preheat Instant Pot Dutch Oven 170C.
- Using KitchenAid Stand Mixer, mix egg yolk & honey yuzu well add in sugar & corn oil mix and finally the flour.
- Beat egg whites with the whisk until soft stiff peak, combine ingredients A & B.
- Pour batter into Chiffon Tube Pan, gently tap pan on counter to release any air bubbles.
- Bake 170C for 15 mins, reduce to 150C for 30 -35 mins until cooked.
- Invert pan on wire rack & let it cool completely before unmoulding.
- Slice into 16 slices & serve.