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Cake/Rice cake > Cake

Yuju Chiffon Cake

Mixing ratio

yuju chiffon

yuju syrup

Cooking process

yuju chiffon

  • 1. Mix sugar A and yuju zest.
    2. Mix egg yolk, milk, oil, vanila extract, and yuju puree with a whipper first.
    3. Mix 1 and 2.
    4. Mix the cake flour and baking powder EP in 3.
    5. Make meringue with egg white and sugar B.
    6. Mix 4 and meringue.
    7. Lightly mix the cutted yuju peel.
    8. Spray water into a chiffon frame and fill it with about 80% (15cm chiffon fram: dough 300, yuju peel 50)
    9. Preheat the oven to 180 degrees.
    10. Lower to 170 degrees and bake for 20 minutes.

yuju syrup

  • 1. Boil water and sugar.
    2. Cool it down and mix the citrus puree and cointreau when it's below 40 degrees.

yuju cream

  • 1. Grind the yuzu peel with a mixer.
    2. Gently whip the Ever Whip AS.
    3. Add yuju peel syrup, yuju puree, and ground yuju peel and mix.

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