Monday, 22 February 2016

Craftholic Yuzu Chiffon Cake

This Craftholic chiffon cake was made for my mummy friend’s girl who loves the blue Sloth bear, which she affectionately calls ‘Bluey’! The flavour of the base chiffon was Yuzu chiffon cake, which was requested. I personally love Yuzu chiffon very much and it well-received!

Yuzu Chiffon Cake (9-inch chiffon tin)
6 egg yolks
40g sugar
78g vegetable oil
102 ml yuzu tea (3 tbsp yuzu marmalade in 108 ml hot water, filtered to remove bits)
120g cake flour, sifted
A pinch of salt

8 egg whites
90g sugar
1/4 tsp cream of tartar

1. Make yuzu tea by stirring in 3 tbsp of yuzu marmalade in 108 ml hot water. Filter the tea to remove the bits.

2. Preheat oven to 160°C. Prepare a tray of water under the lowest rack for steambaking. *Optional but helps to increase moisture for ogura-like texture.

3. Beat egg yolks with sugar with whisk till pale yellow before stirring in oil and yuzu tea.

4. Add in sieved flour and salt and whisk till no trace of flour found.

5. Meringue: Beat the egg whites with ¼ tsp cream of tartar till firm peaks form or just to the point of reaching stiff peak, mixing in caster sugar in 2 additions.

6. Gently fold meringue into egg yolk batter 1/3 at a time.

7. Pour the batter into a chiffon tube till batter is 2 cm from the top of the tin. Gently tap the tin on the counter lightly to remove air bubbles.

8. Bake the chiffon cake at 160°C for 15 min, at 150°C for 10 min, then at 140°C for 20min, then at 130°C for 15+ min, or until skewer inserted into centre of cake comes out clean.

9. Invert the chiffon cake once removed from oven.

10. Unmould the chiffon cake by hand (‘Hand Unmoulding Chiffon Cake for a Clean Finishing’ video tutorial).

For the Craftholic Sloth bear, I use recipe for Vanilla chiffon cake (with reduced egg yolks) and piped blue and white lines in a rectangular glass dish, a baking paper-lined 10-inch tray and in 2 cake pops. I made swissrolls from the 10-inch sheet cake for the limbs.

Craftholic Bear Reduced egg yolk Vanilla Chiffon Cake
1 egg yolk
20g sugar
39g corn/vegetable oil
41 ml water
5 ml vanilla extract
60g cake flour

4 egg whites
45g sugar
1/4 tsp cream of tartar

Divide the egg yolk batter into two. Add a dip of wilton blue gel to one portion. Pipe horizontal lines in a rectangular glass dish, in a baking paper-lined 10-inch tray (for the limbs), and in 2 cake pops (for the ears). Bake dish and tray at 160°C for 15 min and cake pops for 12 min. Roll up the 10-inch sheet cake while cooling to prevent cracking. Divide the 10-inch sheet cake into 4 and roll up each portion into a swissroll for the limbs. Join up the ears and limbs to the body.

I hide a special surprise in the tube hole and covered with the Craftholic bear! My friend shared her girl kept calling bluey! Thankful it was well-received!

With lots of love,


  1. Hi, just wondering if i can replace oil with melted butter?

    1. Hi, yes I think you may, but the sequence will be a bit difference, usually you add in the egg yolks the last. Thanks

  2. Is the temperature the same, with or without steambake

    1. With steam baking,the temperature may be slightly lower than set temperature, so you may need to add 5 min to the usual baking time. Thanks.

  3. How high is d batter for the 10" tray? How high is d chiffon?very thin?

    1. Normal swissroll thickness, around 1 cm? If too thick, the swissroll may crack when rolled up. Thanks

  4. Where can I get yuzu marmalade?

    1. It's also called Honey Citron Tea.. can be found at most supermarkets like NTUC. I also bought from there. thanks

  5. Hi Susanne, tks for sharing . May I know after I roll up the Swiss roll for the arms , how to achieve the round edge at the end of the arms. I thought it will roll the circle pattern of rolling up ? Can you help me ? Tks

  6. Hi Kellynn,
    It's like Tokyo banana, you twist the baking paper or cloth into a knot. Hope it helps. Thanks!

  7. Hi Susanne, Tks for your info . I wil try out and let u know 😄

  8. Hi Susanne, my chiffon cake seemed to be very brown on top and side and the yellow is not so distinctive as yours. Do we need to add yellow colouring?

    1. Hi Crazy HoneyDew, no need to add yellow colouring. You can try reducing the oven temperature or moving to a lower rack. But if all else fails, you can try adding some yellow colouring. Thanks!