Yuzu Yoghurt Chiffon

Siah Chew ching

subheading: Ingredients:

4 Yolks

150g Plain yoghurt

50g Yuzu (Citron Honey Tea)

45g Canola Oil

40g Cake Flour

25g Corn Flour

1 tsp Orange Liqueur (Optional)

4 Egg

60g caster sugar

Method:4 Egg

60g caster s

oven to 150℃ and line the base and sides of a 7" round pan with Diamond baking paper, set aside.

2 Sieve together cake flour and corn flour, set aside.

3 Place canola oil in a mixing bowl. Add yoghurt, yuzu n orange liqueur n whisk to combine.

4 Add egg yolks, one at a time, whisk to combine n sieve over the flour mixture, fold lightly n combine well.

5 In another bowl, beat egg whites till foamy, add the sugar gradually and beat until it reaches soft peaks. Add the meringue to the yolk mixture in 3 batches lightly folding with a rubber spatula.

6 Pour batter into the lined cake pan. Tap the pan lightly to get rid of any air bubbles n place cake pan in a deep baking tray. 7 Fill the baking tray with hot water to about 1 inch.Place on the lowest rack and bake at 150℃ for 60 mins. (Note: every oven works differently)

8 Remove cake pan from oven and drop pan onto the table to prevent the cake from shrinking upon cooling.

9 Unmould the cake immediately, place a baking tray on top of the cake pan, invert onto the baking tray and remove all baking paper.

10 Next, place a cooling rack on the base of the cake and invert onto the cooling rack and leave to cool completely.

11 Chill for about 2 to 3 hours, best overnight, before serving.

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