Yuzu Japanese Chiffon Cake


Preparation time: 30 minutes
Baking time: 60 minutes



  • Preheat the oven to 170 C.
  • Lightly whisk egg yolks and 20 g of sugar for 5 minutes at high speed till it doubles in volume, and becomes thick and light yellow in color.
  • Add in vegetable oil, Yuzu extract, Vanilla extract, yellow food colour and water to the mixture. Stir in and combine well with a spatula.
  • Add in cake flour and desiccated coconut to the liquid mixture, combine it well and set it aside.
  • In another bowl, whisk egg whites for few seconds at low speed till they become a little foamy. At high speed, gradually add in sugar (spoon by spoon), and beat till stiff or firm peaks form. (It takes around 5 minutes for stiff peaks to form)
  • Fold in 1/3 portion of meringue to the cake mixture and fold in lightly. Do not over mix.
  • Gently fold in rest of the meringue with the cake mixture, combine it well.
  • Add the cake mixture into a pan. A Bundt pan works great, but other shapes can be used as well. Bake the cake batter at 170 degrees C for an hour.
  • Immediately invert the cake pan on a wire rack. Let it cool for about 10-15 minutes. Remove the cake from the pan and let it cool. Enjoy!

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