Yuzu & Chestnut Ogura Cake

Yuzu & Chestnut Ogura Cake

I saw this recipe from Food & Travel Magazine. Knowing that my mum love Chestnut and Yuzu Drink so I went ahead to make this for her. Had bake twice for her as flour content was low so won't make her gain weight easily.

Adapted from Food & Travel Magazine (June 2014, Page 38 - 39)

Recipe attached as below:-

Ingredients

4 egg yolks
1 egg
40g canola oil
70ml yuzu juice
2 tsp yuzu concentrate (optional)
55g top flour
1/4 tsp salt
150g egg whites
75g caster sugar
80g unsweetened roasted chestnuts, coarsely chopped.

Preparation & Cooking Instructions

1. Preheat oven to 155°C and place four ramekins or a shallow tray filled with hot water on the lowest rack.
2. Line am ungreased 20x20cm pan with parchment paper. Whisk egg yolks, egg and canola oil until slightly frothy.
3. Tip in yuzu juice and yuzu concentrate (if using), and mix well.
4. Sift in flour and salt. Whisk well and set aside.
5. Using a mixer with the whisk attachment, beat egg whites and sugar until soft peaks form. 
6. Using a rubber spatula, fold 1/3 of the meringue mixture into the egg yolk batter.
7. Fold the rest if the meringue into the batter. Fold in the chopped chestnuts.
8. Pour batter into prepared pan and tap the pan lightly on a flat surface to remove air bubbles.
9. Bake for 40 mins at 155°C then bring down the temperature to 140°C. Bake for another 25-30mins until the inserted skewer comes out clean. Remove cake from the pan immediately and invert the cake onto a wire rack to cool.
10. Enjoy (*_*) !!!