Yuzu Chiffon Cupcakes

Yields: 7 cupcakes

Ingredients:

2 egg yolk

10g sugar

30g oil

37g yuzu juice

1/8 tsp salt

40g cake flour

1/4 tsp baking powder

2 egg whites

30g sugar

Method:

1. Preheat oven at 200 degree.
2. Beat egg whites till frosty, add in sugar n beat till firm peak.
3. Beat egg yolk till pale yellow, add in sugar and beat till light yellow.
4. Add in oil n yuzu, then add in the rest of ingredients.
5. Scoop 1/3 of the egg white n mix into egg yolk mixture
6. Then add the rest in to the egg yolk mixture.
7. Pour into the paper cup n left 1cm to the top.
8. Bang cupcakes 3-4 times on the table to let the air out.
9. Bake 10mins and adjust to 170degree for another 5-10mins.

Tips:

Firm peak is easier to mix than stiff peak. 

Use hands to mix the egg mixture is easier. Make sure hand is not too warm n wet.
Baking time is adjustable based on individdual oven,
I measure a total 40g sugar and use 1/3 on egg yolk mixture and the other 2/3 on egg white mixture.