Monday 25 August 2014

Yuzu Jam Chiffon Cake

I love anything with Yuzu. I just bought a bottle of Yuzu jam and I immediately thought using this to make a Yuzu Jam Chiffon Cake.

I remembered coming across a Kumquat Jam Chiffon Cake from Peng's Kitchen. I adapted this recipe and replaced the kumquat jam with yuzu jam. One tip mentioned for successful beating of meringues (beaten egg whites) yet not using any cream of tartar is to use chilled egg whites to stabilise the volume. This will ensure that your chiffon to be tall and fluffy!

Love the flavour of this Yuzu Jam Chiffon Cake! Certainly thumbs up!

Yuzu Jam Chiffon Cake
Adapted from Peng's Kitchen
makes a 23cm chiffon cake (additional notes in red)

Ingredients:4 egg yolks
40g sugar (I reduced to 20g)
100ml corn oil (I used canola oil)
100ml water
150g yuzu jam (can substitute with other flavour thick and pulpy jam)
1/2 tbspn vanilla paste (I used 1 tsp vanilla extract)
160 cake flour, sifted
1/4 tsp salt

6 cold egg whites
60g sugar

1. Preheat oven to 180C. Prepare a 23cm chiffon pan. Do not grease.

2. Beat yolks and sugar until pale and fluffy. Add oil, water, jam and vanilla. Stir well to combine. (I stir all in a large mixing bowl till well incorporated)
3. Add in sifted flour and salt and fold till smooth batter formed. (I did not fold in the flour. I stir in the flour till batter is smooth)
4. In a clean bowl, beat egg whites until soft peaks and gradually add in sugar and beat until stiff peak form.
5. Put 1/3 of the egg whites into the batter, with quick and gentle stroke, fold the batter with a spatula.

6. Pour the batter into the balance egg whites and fold the batter until no streaks of egg whites are seen.

7. Bake the cake for 45 minutes or until done. (I bake at 180C for 10 min, then at 160C for 40 min)

8. Remove from oven immediately, and cool it upside down. (To check if the cake is done by piercing a skewer through it. The skewer should come out clean.)

9. When cake has cooled down completely, run a paring knife between the cake and the sides of the pan to separate it from the tin. Unmould the cake and slice to serve. Keep cake air covered to prevent drying out.

This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from the Domestic Goddess Wannabe

Do link back to LY's Kitchen Ventures if you have used any information published in this blog.


  1. Hi LY,

    With Yuzu jam, I reckon your fluffy chiffon must be extra yummy :D


  2. Hi LY I love yuzu. I am going to make a yuzu chiffon soon!! YUM!



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