I still have half a jar of citron paste that is supposed to be mixed with water and drink. But no one seems interested in drinking it so I have been happily using it to flavor my cakes instead:D This is another one of the cottony sponge cake that I love to bake these days as it is so much lighter than butter cakes. Easier on the waist line:P
I am posting here an adapted recipe based on the previous bakes that I have done for this cake using different flavors. You can check it out here and here.
80ml Yuzu Citron juice - mix 40g of yuzu paste with 40g of water 1/4 tsp Salt
40ml corn oil
60g All purpose flour
4 Egg yolks + 1 whole egg (Grade A)
4 Egg whites
1/4 tsp Cream of tartar
50g Sugar (because the juice is already sweet, I have decreased the sugar)
1. Line baking sheet at the bottom of an 7" square pan (do not grease the sides or bottom) and preheat the oven to 160C. Place a baking sheet filled with water on the lowest rack. This is to create steam while baking to prevent cake from cracking and stay moist. Well mine still crack so I should bake at 150C next time. 2. In a large bowl, whisk egg yolks, corn oil and juice until combined. Sift in flour and mix well. Set aside.
3. Using a stand mixer, whisk egg white, cream of tartar and castor sugar till glossy and firm peaks formed, almost stiff with a slight curve at the end when you lift up the beater.
4. Fold in a third of the egg white with egg yolk batter with a spatula. Then pour the mixture into the balance of egg white and gently fold to mix. Be careful not to over mix.
5. Pour batter into prepared pan and lightly tap on the table top to remove large air pockets. Bake for 1 hour at 160°C. (I should adjust to 150C next time as the top cracked slightly).
6. Remove cake immediately after baked and invert cake on wire rack to cool.
