Yuzu Angel Food Cake
Use any dried citrus zest if you cannot find yuzu
Makes enough for: 1 cake
Ingredients
- 10 egg whites
- 5 mls cream of tartar
- 2.5 mls fine salt
- 300 g fructose, divided
- 120 g flour
- 5 g dried yuzu zest
Method
- Preheat the oven to 170° Celsius
- Place the egg whites, cream of tartar and salt into a stand mixing bowl
- Using a balloon whisk, whisk on high for 1 minute
- Slowly add 200g fructose, 1 tablespoon at a time, until a stiff meringue forms
- Sieve together the flour and remaining fructose, then add the yuzu
- Gently fold the flour mixture into the meringue
- Place into a silicone Bundt mould
- Place into the oven and bake for 45 minutes
- Remove from the oven and leave to cool in the mould before turning out