Yuju Chiffon Cake

yuju chiffon

1. Mix sugar A and yuju zest.
2. Mix egg yolk, milk, oil, vanila extract, and yuju puree with a whipper first.
3. Mix 1 and 2.
4. Mix the cake flour and baking powder EP in 3.
5. Make meringue with egg white and sugar B.
6. Mix 4 and meringue.
7. Lightly mix the cutted yuju peel.
8. Spray water into a chiffon frame and fill it with about 80% (15cm chiffon fram: dough 300, yuju peel 50)
9. Preheat the oven to 180 degrees.
10. Lower to 170 degrees and bake for 20 minutes.

yuju syrup

1. Boil water and sugar.
2. Cool it down and mix the citrus puree and cointreau when it's below 40 degrees.

yuju cream

1. Grind the yuzu peel with a mixer.
2. Gently whip the Ever Whip AS.
3. Add yuju peel syrup, yuju puree, and ground yuju peel and mix.