Hojicha Yuzu Shiso Chiffon Cake is a delightful fusion of flavors, combining the roasted notes of hojicha, the citrusy tang of yuzu, and the fresh aroma of shiso leaves. Originating from Japan, this chiffon cake is celebrated for its light and airy texture, thanks to the careful folding of ingredients and the use of whipped egg whites. The unique blend of hojicha and yuzu provides a harmonious balance of earthy and zesty, while the shiso adds a refreshing herbal touch. Loved by many for its sophisticated flavor profile, this cake is perfect for those seeking a unique dessert experience that embodies the essence of Japanese culinary artistry.
Hojicha Yuzu Shiso Chiffon Cake
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
8 Persons
Categories :
Ingredients
- Hojicha Powder – 2 Tbsp
- Cake Flour – 120 Grams
- Sugar – 150 Grams
- Egg – 6 Piece
- Yuzu Juice – 2 Tbsp
- Vegetable Oil – 60 Ml
- Water – 80 Ml
- Baking Powder – 1 Tsp
- Cream of tartar – 0.5 Tsp
- Shiso Leaf – 10 Piece
Nutrition
Per Serving
290 Kcal
Calories
12 Grams
Total Fat
1.5 Grams
Saturated Fat
110 Mg
Cholesterol
80 Mg
Sodium
38 Grams
Total Carbohydrates
1 Grams
Dietary Fiber
22 Grams
Sugars
6 Grams
Protein
Directions
Step 1
Preheat the oven to 170°C. Separate the egg yolks and whites into different bowls.
Step 2
In a bowl, whisk egg yolks, 80 grams of sugar, vegetable oil, yuzu juice, and water until smooth.
Step 3
Sift hojicha powder, cake flour, and baking powder into the yolk mixture. Mix until combined.
Step 4
In another bowl, beat egg whites with cream of tartar until foamy. Gradually add remaining sugar and beat until stiff peaks form.
Step 5
Gently fold the meringue into the yolk mixture in three parts, ensuring not to deflate the batter.
Step 6
Finely chop shiso leaves and fold them into the batter. Pour into an ungreased chiffon cake pan.
Step 7
Bake for 35-40 minutes. Invert the pan to cool completely before removing the cake.
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