Yuzu Chiffon Cake Recipe
Raspberry Sabayon, Raspberry Ice Cream Caramelized White Chocolate
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Ingredients
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Cake Ingredients
Raspberry Sabayon Ingredients
Raspberry Ice Cream Ingredients
Caramelized White Chocolate Ingredients
Method
Yuzu Chiffon Cake Directions
- 1
Prepare the Batter
In a large bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, mix the yuzu juice, egg yolks, and vegetable oil until well combined. Gradually add the wet mixture to the dry ingredients and mix until just incorporated.
- 2
- 3
Bake the Cake
Pour the batter into an ungreased chiffon cake pan and bake at 325°F (163°C) for 40-45 minutes, or until a toothpick comes out clean. Invert the pan to cool the cake completely.
Raspberry Sabayon Directions
- 4
Prepare the Sabayon
In a heatproof bowl, whisk together the raspberry puree, egg yolks, sugar, and white wine. Place the bowl over a pot of simmering water and whisk continuously until the mixture thickens and doubles in volume.
Raspberry Ice Cream Directions
- 5
Make the Ice Cream
In a bowl, whisk together the raspberry puree, heavy cream, sweetened condensed milk, and vanilla extract until smooth. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions. Freeze until firm.
Caramelized White Chocolate Directions
- 6
Caramelize the Chocolate
Preheat the oven to 350°F (175°C). Spread the white chocolate chips on a baking sheet and bake for about 10-15 minutes, stirring every 5 minutes until golden and caramelized. Let cool before using.
