I fell in love with Yuzu after trying the Yuzu drink sold in the supermarket. I like that it is aromatic and refreshing without being overly citrus. And I thought I should infuse it into my cakes! I did just that for refreshment during the recent playdate that we had.
I did some changes to a vanilla sponge cake recipe by using more cake flour instead of using all of plain flour. I also reduced the amount of sugar since my friends prefer less sweet stuff. Instead of vanilla extract, I used Yuzu concentrate which I purchased from Kitchen Capers.
So here goes:
Yuzu sponge cake
2 cups cake flour
3/4 cup plain flour
2 tsp baking powder
200g unsalted butter, room temperature
1 cup castor sugar
1 1/2 tbsp Yuzu concentrate
1 cup milk
Preheat the oven to 170C. Line baking tin with baking paper. I baked a 6″ cake for this one and the height goes up to 4 inches. Very tall cake!
1. Sift the flour and baking powder.
2. In a mixer bowl, cream the butter for 1-2 mins and gradually add the castor sugar. Beat the mixture until it is light and fluffy and the sugar has almost dissolved.
3. Add the eggs one at a time, beating after each addition or until the mixture is light and fluffy.
4. Add the Yuzu concentrate and beat until combined.
5. With mixer on low speed, add a third of the flour, beat until combined. Add half of the milk and beat. Repeat and then add the remaining flour and beat until combined.
6. Spoon mixture into baking tin. If you are doing rainbow or ombre cake, you would have to use your scale to divide out the batter equally and then add your desired food colouring. Bake for about 20-30 minutes (depending on the portion you bake) or until a fine skewer inserted comes out clean.
Italian Meringue Buttercream
150g fine sugar
4 egg whites
220g unsalted butter, cut into 1-inch bits
1 tbsp Yuzu concentrate
Pinch of cream of tartar
1. Pour the sugar into the water in a saucepan and let boil to 120C. Do not stir the sugar when boiling. Go on to step 2.
2. Meanwhile, whisk the egg whites and cream of tartar on high until it reaches the sift peak stage (foamy stage).
3. When the temperature of the sugar syrup shows 115C, whisk the egg whites on high until stiff peak. When the sugar syrup reaches 12oC, turn down the speed of the mixer to speed 1 and then pour the syrup into the meringue (beaten egg whites0 by the side. Do it carefully in a steady stream. Once all the syrup is in, turn the mixer on high and whisk the egg whites until the sides of the mixer bowl no longer feels hot. This will take quite some time.
4. Once the meringue has cooled, turn the speed down to medium and add in the pieces of unsalted butter, one at a time. It will look like it has curdled but fear not, keep whisking and in the end, it should look like this.
5. Lastly, add in the Yuzu concentrate.
Once you have the buttercream, the next step is to frost the cake. Enjoy the process!
Verdict: So my friends ate slices of it and one of them commented it’s still a tad sweet. The husband likes it and I think it’s just right too. Try it yourself and see if you like it less sweet by reducing the sugar to about 3/4 cup. If you really want a soft cake, you can just use cake flour. Experiment with the recipe. This is the fun thing about baking.