Skip to main content

Korean Honey Citron Tea ~ Yuja cha Chiffon Cake




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

Ingredients
(A)
5 egg yolks
1/4  tsp salt
30 gm sugar
5 Tbsp canola/corn oil
1.1/4 Tbsp Cointreau
(B)
120 gm honey citron tea
5 Tbsp boiling water
(C)
150 gm superfine flour
1.1/4 tsp baking powder
(D)
5 egg whites
50 gm vanilla/caster sugar
1/2 + 1/8 tsp cream of tartar

Method

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
Labels:

Comments

  1. Yummy BakesJune 7, 2012 at 5:18 PM

    Making me jealous only lah - knowing that I can't make so tall and nice chiffon cake? :(

    ReplyDelete
    Replies
    1. Sokehah cheahJune 7, 2012 at 5:22 PM

      Of course you can, Chris! Practice makes perfect. You can always try with a small one first.

      Delete
  2. Yummy BakesJune 7, 2012 at 5:38 PM

    Ya lor - so may be I should consider doing a series of chiffons with different flavours! Unlike the old days, only pandan chiffon - so boring!

    ReplyDelete
    Replies
    1. Sokehah cheahJune 7, 2012 at 6:13 PM

      Yes, Chris. Experiment, that's the way to go and you'll be handsomely rewarded. Trust me!

      Delete
  3. TerryJune 7, 2012 at 6:35 PM

    Thank you so much for rhis entry on WHB ... I've learned a new thing! ...and this cake looks so soft and yummy! ...i hope i can find a good substitute in case i kind find proper yuja over here!
    Thanks again!

    ReplyDelete
  4. KimmyJune 7, 2012 at 7:56 PM

    Cheah, how I wish I can help myself to a piece of this extraordinary chiffon. Is this Korean tea available at our local supermart? Must check it out.

    ReplyDelete
    Replies
    1. Sokehah cheahJune 8, 2012 at 11:45 AM

      Yes, you can get it from Jusco (Ipoh) supermarket from the dept. that have lots of Japanese and Korean stuff.

      Delete
  5. My Little SpaceJune 7, 2012 at 7:58 PM

    It's the yuja flavour heavy enough to cover the cake? I bet the citron zest must be very tasty. Yumm...yumm...yummm....
    Hope you're enjoying the evening, Cheah.
    Kristy

    ReplyDelete
    Replies
    1. Sokehah cheahJune 8, 2012 at 11:47 AM

      Yes, the citron zest does play a part on the flavour of the cake. You enjoy your weekend too, Kristy!

      Delete
  6. WinnieJune 7, 2012 at 8:13 PM

    Beautiful looking cake
    Pale color which makes it quite and elegant cake
    Love it

    ReplyDelete
  7. QembarDelitesJune 8, 2012 at 10:12 AM

    I love chiffon cakes for the fact that they have less calories and also so soft and fluffy! delicious flavors!

    ReplyDelete
    Replies
    1. Sokehah cheahJune 8, 2012 at 11:48 AM

      Yes, don't feel guilty if I have one piece too many!

      Delete
  8. kitchen flavoursJune 8, 2012 at 3:15 PM

    Looks lovely and interesting flavour! Chiffon cake is one of my favourites!

    ReplyDelete
  9. Sonia ~ Nasi Lemak LoverJune 8, 2012 at 6:30 PM

    sound light and must be full of yuzu aroma!

    ReplyDelete
  10. lenaJune 8, 2012 at 10:43 PM

    i like your idea of using cointreau..i would never thought of that with the honey citron but now seeing you adding that, it think it complements well. YOur chiffon are always so nice..i especially like the purple sweet potatoes that you baked last time.

    ReplyDelete
  11. Mary BergfeldJune 8, 2012 at 11:02 PM

    This sounds really light and lovely. I love the texture of your cake and wager it is delicious. I hope you have a great day. Blessings...Mary

    ReplyDelete
  12. AliceJune 11, 2012 at 10:59 PM

    i have honey citron tea sitting in my fridge for the longest time
    now can make use of it :)
    the cake looks so good, Cheah :)

    ReplyDelete
  13. UnknownJanuary 4, 2014 at 6:58 PM

    How did the other. Previous commenters baked when no oil amount was listed?

    ReplyDelete
    Replies
    1. Sokehah cheahJanuary 5, 2014 at 1:33 AM

      HI Alicia.... thanks for the alert. Have missed out the amount of oil in the recipe, it's 5 Tbsp corn oil or canola oil. Have edited the recipe.

      Delete
  14. annanymousOctober 2, 2020 at 1:56 AM

    Hello, I have a question. I have the Citron Honey and Ginger tea jar from Costco, how can I substitute this in? Thank you. :)

    ReplyDelete
    Replies
    1. Sokehah cheahOctober 20, 2020 at 9:38 PM

      I suppose you can use both. Ginger tea to substitute the Cointreau and the Citron honey as it is.

      Delete
  15. annanymousOctober 2, 2020 at 1:56 AM

    Hello, I have a question. I have the Citron Honey and Ginger tea jar from Costco, how can I substitute this in? Thank you. :)

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Hakka Mee aka Hakka Noodles

This is yet another one dish meal, Hakka Mee/Hakka Noodles. These noodles are quite similar to Won Ton Noodles, except that they  have less lye water and the noodles are a bit flat and thicker.  They're served with bean sprouts with a generous serving of minced meat sauce. the noodles, ........... need to loosen them up before cooking serve with chilli sauce topped with chopped garlic ..... that will do the trick ..... yummy! Recipe for Hakka Mee aka Hakka Noodles Ingredients 180 gm Minced Pork 60 gm Garlic  -  chopped 200 gm Bean Sprouts 4 dried Chinese mushrooms - soaked and diced 3/4 cup water 1 Tsp cornflour + 3 Tbsp of water 3 servings of Hakka noodles Oil for frying. Garnishing  -  Chopped spring onions Seasoning for minced pork 1/2 Tsp Salt 1  Tsp sugar 1  Tbsp  Fish sauce 1  Tsp dark soya sauce A dash of pepper Preparation Saute the chopped garlic with 1 Tbsp oil, fry till fragrant Add in the seasoned minced pork, diced mushroo
16 comments
Read more

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.
22 comments
Read on for the Recipe

Double Boiled Herbal Chicken Soup

Double boiling is slow cooking ........ means to put a soup pot or any covered ceramic or steel pot inside a bigger pot, immerse in boiling water, and let the soup cook at a lower temperature.  Hence the soup is cooked from heat generated from the boiling water and not from direct heat source. Double boiling lets the soup ingredients slowly release their nutrients into the soup, thus making it tasty and wholesome.  It's a long cooking process, roughly averaging 2 to 4 hours.  The tip is not to open the cover to check on the soup as it'll bring down the temperature and affect the cooking process.  The plus point is there's little evaporation and the soup will not boil over.  The only thing is to monitor that there's enough water in the bigger pot and not let it run dry.  Of course, nowadays, the slow cooker is another alternative to double boiling, saves the hassle of checking the water level.
13 comments
Read on for the Recipe