100 days: yuzu chiffon cake

After receiving a rave of compliments from my family, I decided to make another chiffon cake for my son's 100 day old celebration :) In Asian culture, it seems to be a HUGE thing to pass 100 days. I remember people hosting huge parties, banquets and invite guests over - It's almost like a wedding! We chose this unique yuzu flavor for this cake, because the refreshing aroma and delicate sweetness fits the whole theme perfectly.

Chiffon cake is definitely a tricky recipe to make. Up till now I am still figuring out the perfecting techniques. For this particular cake, I was able to create the fluffy consistency but not the ideal shape yet. I suspect it's the temperature that caused the slight collapse of the cake. I use the instant yuzu honey instead of making from scratch.

9" chiffon cake pan
Ingredients:
6 large egg whites
sugar 90g
corn starch 10g
4 egg yolks
water 60ml
oil 60ml
all purpose flour 80g
Candied yuzu 150g~180g

Steps:

1. Preheat oven for 320 F. Whipped egg whites, add sugar when bubbles form. Then add corn starch. Mix egg whites until stiff peaks form
2. In another mixing bowl, mix egg yolks, water, oil, candied yuzu in low speed. Don't over mix
   
3. Add sifted four into the batter. Combine ingredients in the same direction
4. Add 1/3 of egg whites into (3) gently mix until combined
   
5. Add the batter into (1) and fold the mixture together from bottom to top
6. Pour into cake mold bake for 45 minutes or until golden brown
7. Take the cake out and put it upside down to cool. Serve at room temperature. Enjoy!
8. For detailed instructions please refer to this recipe

Tips:
*my lesson for this recipe is that, make sure your oven temperature is PRECISE as instructed. I did 325F instead of 320F and ended up heating up the cake way too fast, which caused a slight collapse when cooling
*If you want to improvise with a different flavor, be mindful of how much extra liquid you are adding to the mixture. Liquid can add more weight to the cake and it will not be able to rise as much
*Again, the consistency of the egg whites is key to success. Make sure the egg whites are stiff enough