A:
Butter 50g
*Marmalade 50g
*Honey Yuzu 50g
Plain yogurt 100g
Egg Yolks 4nos
Top flour/cake flour 70g(sieved)
*(use scissors to cut rind into small pieces)
B:
Egg whites 4nos
Castor sugar 45g
Cornstarch 5g
Method:
Grease & line a 7in square pan..
Preheat oven to 150ºc..
Melt butter over double boiler, mix in marmalade, honey yuzu & yogurt..
Remove fr heat, beat in yolks one by one..
Mix in sifted flour(do not over mix), cover n put aside..
Whisk egg whites till foamy, add in sugar in 3 batches, whisk till firm peak..
Add in cornstarch and whisk at low speed for bout 1min..
Take 1/3 of meringue to mix in egg yolk batter....
Fold in the rest of meringue into yolk batter in two batches...
Pour mixture into prepared pan, shake the pan left n right to level up mixture, tap the pan on counter top a few time to get rid of big air bubbles. .
Fill a pan with hot water (1cm)at the bottom of oven,place the cake pan on top of rack over hot water to steam bake for about 50-60min..
Insert skewer to check for doneness..
Remove fr oven, unmould cake on rack and remove parchment paper, cool for 5min then turn bck up too cool completely..
Do not slice the cake when is warm..
This cake tastes better when chilled..
Note:
This cake is very delicate, make sure yr meringue is at firm peak and fold in without knocking out too much air,cold eggs make the meringue more stable..
If u prefer other flavours, just use 200g yogurt of yr choice to replace marmalade, yuzu & plain yogurt..
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