I would love to experiment with fresh yuzu, but this is a citrus fruit we do not get here. There are always egg whites in my freezer so I used them to make this yuzu angel food cake with dried zest.
I seem to be in an endless negotiation with store staff. We went away for the weekend and Dave left our vanity bag in the car. The car was parked at our office, and we were 2 hours away. I was not unduly stressed as we were close to shops, and I bought the things I had to have. However, in my haste I did not buy the correct face cream I use. As it was on the 3-for-2 special I bought 3. I used one as I had no choice, and took the other 2 back the following week. That meant a long discussion where I explained to the manager I only expected the credit for 1 item. Once she had understood that I didn’t expect a refund for the item I didn’t pay for, and that I was returning it we could move on to the next issue.
Today’s inspirational recipe from Lavender and Lime ♥ Yuzu Angel Food Cake ♥ #LavenderAndLime Click To Tweet
I had to get sunblock as I get eczema if I am not protected. I chose a small tube that I could keep in my handbag. And I selected a product specifically aimed for babies. This should mean I don’t have an allergic reaction to it, as it was not the brand I normally use. The product had dried out and to me this means it was old. When I told the manager I was returning it because it was gritty she told me I could not buy something for myself that was for children! The fact that it had hard pieces in it should be worse for babies! I made her see my point of view as I would have just thrown it away had they not refunded me. Do you have to explain in detail why you are returning goods?
Click on the links for conversions and notes.
Yuzu Angel Food Cake
- 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
- 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
Take a look at what was previously posted on Lavender and Lime on May 6:
- 2020: April 2020 Showcasing In My Kitchen
- 2019: Baked Paella Rice
- 2018: Believe In Me
- 2015: May 2015 Showcasing In My Kitchen
- 2013: Sourdough Ciabatta
- 2011: Five Fruit Marmalade