Wednesday, July 31, 2013

Yuja (Korean Honey Citron Tea) Chiffon Cake

Korean Honey Citron Tea or Yuja Cha (柚子茶)is a Korean traditional tea made from thinly sliced yuja or citron with its peel and combined with honey. Yuja tea is usually served hot and can be served after meal or by itself. The delicate citron flavor provides a gentle taste into the Chiffon cake.
I bought mine from NTUC or any Korean supermarket should have this.


Ingredient A: (makes one 18cm cake)

3 egg yolks
20g caster sugar
50g Honey citron Tea/jam
40ml corn oil
50ml hot water
70g plain flour
1/2 teaspoon baking powder

Ingredient B:
 4 egg whites
54g caster sugar

  1. Mix the honey citron jam with the hot water. Leave to cool.
  2. Sieve flour, baking powder together, set aside.
  3. Separate egg yolks/whites and bring to room temperature.
  4. Place egg yolks in a mixing bowl, add in sugar, and with a electrical whisk, whisk till the mixture becomes very sticky and turn pale yellow in colour.
  5. Drizzle in the oil, whisking at the same time till the mixture is well combined. Repeat the same steps with the citron tea mixture. Then sieve over the flour mixture and whisk until flour mixture is fully incorporated into the batter.
  6. In a clean, dry mixing bowl, beat egg whites with an electric mixer until mixture becomes frothy and foamy. Beat in the sugar in 3 separate additions on high speed until just before stiff peaks form.
  7. Add the beaten egg white into the egg yolk batter in 3 separate additions, each time folding gently with a whisk until just blended.
  8. Pour batter into a 18cm (7 inch) tube pan (do not grease the pan). Tap the pan lightly on a table top to get rid of any trapped air bubbles in the batter. I also use a wooden skewer to go around the batter to remove more air bubbles.
  9. Bake in pre-heated oven at 170 degrees for 30 ~ 35mins or until the cake surface turns golden brown, and a skewer inserted into the centre comes out clean.
  10. Remove from the oven and invert the pan immediately. Let cool completely before unmould.
Note: I unmould by hand . You can refer to this video for the steps:

Original recipe adapted from:
I had made some adjustments to the original recipe.

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