Yuzu and White Chocolate Chiffon Cake
This ethereal chiffon cake combines the bright, floral citrus of Japanese yuzu with the creamy sweetness of white chocolate. Its cloud-like texture and sophisticated flavor profile make it a show-stopping centerpiece for any occasion.
Ingredients
Ingredients
- 5 large Egg Whites room temperature
- 5 large Egg Yolks room temperature
- 150 g Cake Flour sifted twice
- 120 g Granulated Sugar divided into two equal portions
- 60 ml Yuzu Juice fresh or 100% bottled juice
- 60 ml Vegetable Oil neutral flavor like canola
- 80 g White Chocolate finely grated or shaved
- 1 tbsp Yuzu Zest finely minced
- 1 tsp Cream of Tartar to stabilize egg whites
- 1/4 tsp Salt fine sea salt
Notes
Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. For best results, use a dedicated aluminum chiffon pan rather than a non-stick one. You can substitute yuzu juice with a mix of 2 parts lemon juice and 1 part lime juice if yuzu is unavailable.