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 ( 柚子茶) 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.
Yuja (柚子茶) Chiffon Cake
Author: Ann Low
- 4 Egg yolks (used large eggs - 70g each)
- ¼ 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
- ½ tsp Cream of tar tar
- 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 completely before unmoulding.
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!
Hi Ann, I have a 23cm tube pan. Can you advise how do I scale up the recipe?
Hi Pamela, you may use 1.5 (6 eggs) of this recipe for 23cm tube pan.
Thanks for your reply, Ann. You mean the rest of the ingredients no need to scale up?
Hi Pamela, 6 eggs (4+2) is the 1.5 recipe, therefore the whole recipe (all the ingredients) need to change to 1.5 times.
Hi Ann, thanks for the clarification. Appreciate it!
The picture says how light and fluffy the cake is, looks perfect.
mmm..can see its very delicious
would love t have a slice but with Kopi o
Beautiful, with the nice golden color.
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! 😛
Looks wonderful! I've been tempted to buy Yuja, will try out this recipe when I get it. >D Thanks for sharing!
@JanineJanine, 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.
Good! Now i have another idea how to use my Pomegranate Tea for baking.
Never heard of Yuja tea, I must see where I can find it… The Chiffon cake looks just to die for!
Chiffon is still my top favourite of all sorts of cakes. This looks divine!
I just bought a chiffon cake mould, so I think I will start the baking journey soon. 🙂
@muimuiMuimui, Pomergranate tea! Sounds good too! I must also try it one day 🙂
OMG! That is beautiful. Love it.Velva
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!
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.
Tigerfish, I don't take order. I can bake one for you free 🙂
Mamatkamal, hahaa..don't tell me it becomes macarons :)) Actually practice makes perfect, I also tried several times in the beginning.
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!
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 🙂
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
I love anything with yuzu!
UN LUJO DE CAKE SE VE HERMOSO,QUIERO PROBAR,CARIÑOS Y ABRAZOS.
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!
this is totally new to me .. i never heard of that before but the cake looks fluffy for sure 🙂 Thanks for sharing!
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
Never tasted this Korean tea before, how about passing some over? Very nicely baked and I like the last picture!
the chiffon look so nicely unmoulded, soft and fluffy! (: im sure it taste refreshing too!
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
must be very refreshing and good.
@Belinda @zomppaBelinda, I can send you a bottle of this yuja tea 🙂
The chiffon cake looks gorgeous. Golden brown and so soft too!
Anncoo Thanks to sweeten every morning!
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!
@Honey Bee SweetsBee, I'm waiting to see your post lol! hahaa…
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.
You always make the lightest most lovely cakes. What can I do to get this?
very nice golden brown. give me a slice for my breakfast.
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.
Wemdy, Because I followed the recipe using 4 eggs and if i used a smaller tube pan would be just nice.
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!
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..
Alice, never mind lah! Besides cheesecake, make tea also very nice.
Jet, even if you bake cake, can always make as tea..really very nice.
il est magnifique avec une texture parfaite, j'adore
Little Inbox, ya hor! have not seen you bake at chiffon cake yet.
Cheah, sure! I can mail you a bottle of this yuja tea.