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Yuja (柚子茶) Chiffon Cake


I love Yuja 柚子茶 (Korean Honey Citron Tea) and have always keep a bottle in my fridge most of the time because it is very refreshing when you make it into hot tea. I baked chiffon cake again, this time with Yuja 柚子茶(Honey Citron Tea) that I used for making Cheesecake (here) one month ago. This Yuja Chiffon Cake is really soft and light, the taste is good too though the smell of Yuja is rather mild. You can see my chiffon cake is quite low because I've used a wrong tube pan size 23cm. If you want to bake this cake or use 4 eggs for chiffon cake, remember to use the correct tube pan size 20cm. 



Here is the recipe (adapted from Do What I Like with slight adjustment)

4 Egg yolks (used large eggs - 70g each)
1/4 tsp Salt
30g Sugar
5 tbsp Corn oil
100g Yuja (Korean Honey Citron Tea)
 5 tbsp Boiling Water
120g Cake flour or Plain flour
1 tsp Baking powder

4 Egg whites
50g Sugar
1/2 tsp Cream of tar tar


Method:
  • Cream egg yolks, sugar and salt till creamy.
  • Add in the oil and mix well.
  • Add 5 tbsp boiling water to the Yuja (honey citron tea) and stir till diluted. Mince the citron peel with a pair of scissors.  Add this into the egg yolk mixture and mix well.
  • Sieve flour and baking powder together twice and stir well into the egg yolk mixture with a hand whisk.
  • Beat egg white and cream of tar tar until foamy, slowly add sugar and continue to beat until peak form.
  • Gently fold beaten egg white foam into egg yolk batter until blended OR Slowly pour all the egg mixture into the meringue at low speed then stop machine. Using a rubber spatula and fold the mixture well.
  • Pour batter into a 20cm tube pan and bake at 170C for 40-45 minutes.
  • When cake is done, remove from oven and turn the pan over. Leave cake to cool in pan.
  • Once cake has cooled completely, carefully run a knife or spatula around the sides of the cake to loosen it
 Enjoy this Yuja Chiffon Cake serve with Yuja tea (柚子茶)


kitchen note: To make Yuja tea 柚子茶 ~ add 2 tbsp of Yuja to 2 cups of boiling water.
I also made Fried Prawns in honey citron sauce ~ stay tuned!



Yuja (柚子茶)  Chiffon Cake on Foodista

69 comments:

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  1. very nice golden brown. give me a slice for my breakfast.

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  2. Ann, I think your chiffon still look lovely with a nice golden shade, regardless the height. Ok, my yuzhu citron tea has been sitting in the fridge too long, will definitely try this out. 

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  3. You always make the lightest most lovely cakes. What can I do to get this?

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  4. I think this chiffon cake looks great, I mean it's very tall and so fluffy :) I never get it this tall, I have to keep trying I guess :) Love your photos!

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  5. 烘的很美啊!

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  6. I used to bake this and my friend ete before I took photo. They all said this taste very nice.
    I think your chiffon mould should use 5 eggs recipe while it looked not tall enough.

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  7. Looks wonderful! I've been tempted to buy Yuja, will try out this recipe when I get it. >D Thanks for sharing!

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  8. Beautiful, with the nice golden color.

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  9. The picture says how light and fluffy the cake is, looks perfect.

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  10. mmm..can see its very delicious

    would love t have a slice but with Kopi o

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  11. the chiffon look so nicely unmoulded, soft and fluffy! (: im sure it taste refreshing too!

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  12. So nicely baked and removed, Ann! My removal skill for chiffon is reallly terrible! No matter how nice the chiffon is, by the time it came out from the pan, it's disfigured! :P

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  13. UN LUJO DE CAKE SE VE HERMOSO,QUIERO PROBAR,CARIÑOS Y ABRAZOS.

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  14. I just bought a chiffon cake mould, so I think I will start the baking journey soon. :)

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  15. I love cake specially yellow cake...I love the smell and the texture...and also love tea wants to taste your tea out there =)


    free nutritional information for your recipe

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  16. This post just reminds me how much I love this soft and delicious cake... never tried in Yuja flavor, but I am sure it is great... might try in green tea though. Thanks for sharing this wonderful cake :-)

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  17. Looks so good! This reminds me I have not baked a chiffon for a long time already! Must start again seeing it's got less calories than the more cakes type:D

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  18. this is totally new to me .. i never heard of that before but the cake looks fluffy for sure :) Thanks for sharing!

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  19. Since I'm not a big fan of chiffon cake, I'll go check out the cheese cake instead!;D

    p/s: Your chiffon looks really soft and fluffy! Thumbs up!

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  20. Never tasted this Korean tea before, how about passing some over? Very nicely baked and I like the last picture!

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  21. Anncoo Thanks to sweeten every morning!

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  22. 最近学生送了一罐给我,你这个是个很好的参考:)

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  23. The chiffon cake looks gorgeous. Golden brown and so soft too!

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  24. Gosh..! it's the greatest chiffon cake I see... congratulation for making it such a scrumptious and delightful cake like this.. thx for sharing it also ^,^ bookmarked it!

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  25. @Yummy Bakes

    Chris, no problem. Wait till I see you.

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  26. @Honey Bee Sweets
    Bee, I'm waiting to see your post lol! hahaa...

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  27. @Belinda @zomppa
    Belinda, I can send you a bottle of this yuja tea :)

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  28. @Wendy的厨房日记
    Wemdy, Because I followed the recipe using 4 eggs and if i used a smaller tube pan would be just nice.

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  29. @Jet

    Jet, even if you bake cake, can always make as tea..really very nice.

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  30. @Passionate About Baking

    Jane, by luck only.. ;DD sometime my chiffon also very looks terrible!

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  31. @Little Inbox

    Little Inbox, ya hor! have not seen you bake at chiffon cake yet.

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  32. @raquel@erecipe
    Raquel, thank you very much for your comment. I'm coming over to check on what you told me.

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  33. @kankana

    Hi Kankana, Thank you for dropping by.

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  34. @Alice Law

    Alice, never mind lah! Besides cheesecake, make tea also very nice.

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  35. @Cheah
    Cheah, sure! I can mail you a bottle of this yuja tea.

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  36. @鲸鱼蓝蓝蓝

    小鲸:不想做蛋糕,拿来泡茶,也很好喝!

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  37. ann, the piece is already perfect looking that i think no one will bother about the height of the cake! did you change the format of our comments section here? i remember i have to use only google chrome to comment in the past.

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  38. hi Ann, i never try yuja tea before - shall start looking for it - any idea where to buy here in Singapore?
    your cake looks wonderful!

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  39. il est magnifique avec une texture parfaite, j'adore
    bonne soirée

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  40. @lena

    Lena, Thank you for your nice words.
    Right, I actually wanted to use the new comment system but it doesn't work well. I think there must be some wrong configurations somewhere, still trying hard to track it..

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  41. @Alice
    Alice, I bought it at the Korean store just next to PH Bencoolen. The price is around $5.

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  42. Wow...that looks a perfect cake....makes me drool...so soft and yum....

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  43. me too love yuzhu citron tea. But too expensive here. Your cake looks really nice especially the color :)

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  44. I tried several times to make a chiffon cake and it turned out anything except chiffon cake. Can I substitute "Yuja"? Your cake looks gorgeous! Bravo,
    Cheers

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  45. ANNCOO,好久没来看你了。。:)PAISEY下。
    这个柚子茶我也很喜欢。。拿来做CHIFFON却没试过。。。想象着它的味道。。呵呵。

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  46. @Jane Chew

    Jane, it is very cheap here. Convenient to send one to you?

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  47. @Mamatkamal

    Mamatkamal, hahaa..don't tell me it becomes macarons :)) Actually practice makes perfect, I also tried several times in the beginning.

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  48. @tigerfish
    Tigerfish, I don't take order. I can bake one for you free :)

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  49. @Michelle

    Michelle, 真的好久没见!近来你好像在忙着孩子吧,不管怎样,有空一定要好来走走。
    我觉得这柚子茶,做cheesecake比较好吃,吃得出它的香味。

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  50. thks Ann, will find time to go there to find one :P

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  51. 我也好久没做柚子戚风蛋糕了 ^_^

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  52. Never heard of Yuja tea, I must see where I can find it... The Chiffon cake looks just to die for!

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  53. I was wondering why your chiffon cake looks slightly lower than usual, when I saw that you mentioned you used the wrong pan. Nevertheless, I still like the golden brown 'crust' which must be super duper yummy!

    Was just wondering about one of your instructions - have you tried mixing the egg mixture into the meringue at low speed before? Cos I'm afraid it'll deflate the meringue if I do that!

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  54. Good! Now i have another idea how to use my Pomegranate Tea for baking.

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  55. @Guvi

    Hi Guvi, You can get it Asian or Korean grocery store. You must try to make yuja tea, very fragrant and healthy.

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  56. @Janine
    Janine, Thanks for your compliment:)
    Yes I always added the egg mixture to the meringue because it is less messy and take shorter time to mix. You can check my green tea chiffon cake, I posted a picture there.
    As long as your meringue is well beat it is really not a problem.

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  57. @muimui
    Muimui, Pomergranate tea! Sounds good too! I must also try it one day :)

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  58. Chiffon is still my top favourite of all sorts of cakes. This looks divine!

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  59. OMG! That is beautiful. Love it.

    Velva

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  60. Just email yr address , when i pass by these few day i buy one for you :> or i leave my number in yr email.

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  61. What a lovely light and delicious looking cake! I could eat this cake everyday with my afternoon tea, or morning coffee..Wonderful recipe!

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  62. @muimui

    Thank you very much muimui :) You're so sweet :)

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  63. What a light and fluffy cake! So impressive.

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  64. How beautiful!!! I always keep yuja cha in my fridge and Japanese call it Yuzu. I love anything yuzu and I had no idea you can make chiffon cake with yuja cha, instead of using real citrus. yuja cha is already sweetened so it makes sense! Ohhh I will have so many recipes that I want to try from your site. I'll be following you. I need to see if you have an email subscription or facebook! Nice to meet you Anncoo!

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  65. @Nami @ Just One Cookbook
    Thanks Nami. Now I know Yuzu is Japanese word as I used to call Yuja in Korean. Thank you very much for following. Will see you on FB :)

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  66. Hi Ann,

    I tried this chiffon cake yesterday and we all loved it. Thank you so much, now I can't wait to try other recommendations, like the green tea version, from you. Greatly appreciate you creativity!

    Cheers,
    Anita

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