Yuzu Yogurt Smoothie Chiffon by Vanessa Tay

Yolk Batter
3 Egg Yolks
30g Caster Sugar
30g Oil - I used Canola Oil
50g Yuzu Yogurt Smoothie drink
50g Cake Flour
1/4 tsp Baking Powder

Egg Meringue
4 Egg Whites
35g Caster Sugar


Mix the egg yolks with sugar.
Stir in oil and yuzu yogurt smoothie drink. Combine well.

Sift in the cake flour, baking powder.
Stir into egg yolk mixture. It should be no lumps inside.

Use a large mixing bowl, beat the egg whites with an electric mixer until bubbles. Add cream of tartar and mix well. Add in sugar in three batches, about one-third at a time. Beat well between additions. Continue to beat until stiff peaks form.

Lightly fold-in the meringue into the egg yolk mixture in three batches until just combined.

Preheat oven at 160 deg C
Pour the batter into the ungreased cake 18cm pan and bake in oven for 45 to 60 minutes.
Remove the cake from the oven and invert it immediately. Allow it to cool completely before removing from the pan.