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