MARIGOLD PEEL FRESH Yuzu Chiffon Cake
Ingredients:
- 64 g Marigold Peel Fresh Yuzu juice
- 5 egg yolks
- 60 g vegetable oil
- 90 g cake flour
- 6 egg whites
- 100 g caster sugar
- ½ tsp cream of tartar
Method:
- Beat yolks, yuzu juice, oil, then gently whisk in flour.
- Whip egg whites and sugar with tartar until stiff peaks form.
- Fold whites into yolk mixture in three additions.
- Pour into chiffon pan; bake, invert to cool, and unmold.
