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Ingredients
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Cake
Yuzu Curd
Toasted Meringue
Method
Cake
Preheat the Oven
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
Whisk Wet Ingredients
In a large bowl, beat the eggs and granulated sugar together until light and fluffy. Slowly add the olive oil, yuzu juice, and vanilla extract, mixing until well combined.
Combine Mixtures
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
Bake
Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cake
Once baked, allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Yuzu Curd
Prepare the Double Boiler
In a medium saucepan, fill the bottom with water and bring to a simmer. Place a heatproof bowl on top, making sure it doesn’t touch the water.
Whisk Ingredients
In the bowl, whisk together yuzu juice, granulated sugar, and eggs. Continue whisking until the mixture is smooth.
Cook the Curd
Add the unsalted butter to the mixture and cook, stirring continuously, until the curd thickens enough to coat the back of a spoon (about 10-15 minutes).
Toasted Meringue
Prepare the Mixing Bowl
Make sure your mixing bowl and beaters are clean and dry. Any grease will prevent the egg whites from whipping properly.
Beat Egg Whites
In the mixing bowl, beat the egg whites on medium speed until foamy.
Add Cream of Tartar
Add the cream of tartar and continue beating until soft peaks form.
Add Sugar Gradually
With the mixer running, gradually add the granulated sugar, one tablespoon at a time, until the meringue is glossy and stiff peaks form.
Toast the Meringue
Transfer the meringue to a piping bag and pipe onto the cooled cake. Use a kitchen torch to toast the meringue until golden brown, or place under a broiler for a few minutes, watching carefully.