Honey Citron Chiffon Cake

Photo credit: Wikipedia

Citron is a highly fragrant fruit and it is commonly grown in China and Japan.

Citron is unlike the ordinary citrus fruit which is popular for its juicy pulp. The citron is popular for its fragrant peel.

The peel is usually candied or preserved.

This fruit has reported medicinal values, but I will not elaborate here.

For this cake, I used honey citron tea from Korea for its extra aromatic peel.

The cake is fragrant, nice and soft with a tad of tartness from the minced peel. I have reduce sugar amount because of the honey content in this tea.

Just out of the oven.



Ingredients: (20cm tube pan)
4 egg yolks
1/4 tsp salt
30g sugar
1 tbsp rum (optional)
4 tbsp corn oil
95g Honey citron tea
4 tbsp boiling water
120g cake flour
1 tsp baking powder

4 egg whites
45g - 50g sugar
1/2 tsp cream of tartar

Method:
1. Cream egg yolks, sugar, salt and rum till creamy.
2. Add in the oil and mix well.
3. Add 4 tbsp boiling water to the citron tea and stir till diluted. Mince the citron peel with a pair of scissors. Add this into the yolk mixture and mix well.
4. Sieve in the flour and baking powder mixture and mix well with a hand whisk.
5 Beat egg white with electric beater until big bubbles formed. Sprinkle in cream of tartar and beat until it is white in colour. Add in 50g sugar 3 times (a little at a time) and beat until stiff perks formed. About 7 - 10 minutes for 150w egg beater.
6. Pour 1/2 egg white into flour mixture in (4) and blend well.
7. Pour flour mixture into the rest of the egg white and blend well.
8. Bake at 170 - 175C for 40 - 50 minutes or until cooked.
9. Invert the cooked cake during cooling process.

Notes:
My cake is not very tall, only about 8cm in height because I used 4 medium eggs (about 58g with shell) as they were the only ones available in my fridge. To get a taller cake, please use 4 large eggs (about 70g with shell).