Yuja cha is a Korean traditional tea made from thinly sliced yuja or citron together with its peel and combined with honey and sugar. It is usually served hot, after a meal or on its own and here it's one of the ingredients for this chiffon cake. I adapted the recipe from the blogs of 'Do what I like' and 'Anncoo Journal'. and tweaked the method and recipes a bit to suit my 23 cm chiffon cake pan. This cake is soft, light, cottony and the sweet smelling citron tea does enhance the flavour of our household's favourite range of cakes and that is ...... Chiffon cake.
Recipe for Korean Honey Citron Tea ~ Yuja cha Chiffon Cake
5 egg yolks
1/4 tsp salt
30 gm sugar
5 Tbsp canola/corn oil
1.1/4 Tbsp Cointreau
120 gm honey citron tea
5 Tbsp boiling water
150 gm superfine flour
1.1/4 tsp baking powder
5 egg whites
50 gm vanilla/caster sugar
1/2 + 1/8 tsp cream of tartar
Sift the flour with baking powder, set aside.
Before mixing the tea with the hot water, snip the citron peel into smaller pieces.
Add in the hot water, mix thoroughly. Leave to cool.
Cream egg yolks, sugar, salt, cointreau and oil till creamy.
Add the tea mixture into the egg yolk mixture, mix thoroughly with a balloon whisk scraping
from the bottom and side of the mixing bowl.
Mix in the sifted flour mixture.
Sprinkle the cream of tartar into the egg whites and beat till foamy.
Add in the sugar in 3 batches and beat till stiff but not dry.
Pour in 1/2 half egg whites into the flour mixture, mix thoroughly with the whisk.
Mix in the balance egg whites till well combined.
Pour the batter into the ungreased 23 cm chiffon cake pan.
Bang the pan slightly to release any air bubbles.
Place the pan on the lower of the oven and bake in a preheated oven @ 180 deg C for 15 mins.
then lower the heat to 170 deg C and bake for another 25 mins.
Test with a skewer till it comes out clean.
Remove the cake from the oven and invert immediately onto a wire rack to cool completely.
I'm submitting this post to Weekend Herb Blogging # 337 hosted by
Terry of Crumpets & Co.