Cake recipe

Yuzu Marmalade Chiffon cake (from POPClub magazine, issue 62, May/Jun 2018).

Ingredients A

  • 3 egg yolks
  • 30g corn oil
  • 1g fine salt
  • 50g freshly squeezed orange juice
  • 50g yuzu marmalade
  • 80g low protein flour

Ingredients B

  • 3 egg whites
  • Half tsp lemon juice
  • 40g caster sugar


  1. Preheat oven 170oC.
  2. Egg yolk batter: beat egg yolks in mixing bowl with wire whisk; add oil, mix; add salt, orange juice, and yuzu marmalade, mix until well incorpororated.
  3. Meringue: beat egg whites, lemon juice with electric mixer until medium peak.
  4. Batter: fold 1/2 meringue into egg yolk batter with spatula. Cut and fold until well incorporated. Repeat twice.
  5. Pour batter to springform pan, tap on table to remove air bubbles
  6. Bake 45 min or until done.