Chef Irene Yip's Yuzu Chiffon Cake
Servings
5-8 people
Ingredients
Ingredient A
90 g
Flour
3/4 tspBaking soda
20 gSugar
4 pcsEgg Yolk
70 gHoney Yuzu
40 mlCorn Oil
Ingredient B
200 g
Egg White
1/2 tspcream of tartar
60 gSugar
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.
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