Yuzu Chiffon Cake by Tay Engleng

4 eggs yolk
20gm caster sugar
60gm corn oil
60gm yuzu juice drink
90gm cake flour
4 eggs white
50gm caster sugar

Preheat oven to 160deg.
Prepare 7" round pan by lining with baking paper.
Sieved cake flour.
Hand whisk egg yolks with sugar for about 1 min, then add in yuzu juice drink and oil, mix well.
Fold in sieved cake flour until forms batter.
Another mixer bowl,whisk egg whites until foamy, gradually add in the sugar, whisk until near stiff peaks form.
Gently fold beaten eggs white form into egg yolk batter in 3 batches until fully combined. Pour batter into pan.Tap the pan a few times on table top to get rid of any trapped air bubbles in the batter.
Bake in preheated oven for 160 deg 55 mins or until cooked ( when lightly pressed, the cake will spring back ).
Remove the cake from the pan and peel off the baking paper.Leave to cool. Enjoy baking