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Yuzu and Berry Cake
Recipe by Steph Woon
Tangy yuzu and sweet berries combine beautifully to create a truly decadent dessert.
- Steps
- Ingredients
Ingredients
Vanilla Sponge
Yuzu Curd
Berry Jam
Macerated Strawberries
Vanilla Cream
To Garnish
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Steps
- Preheat oven to 170°C fan forced. Line a 36cm x 24cm shallow baking tray with baking paper.
- For the Vanilla Sponge, separate the eggs into two mixing bowls. Whisk the egg whites with 50g of the caster sugar to soft peaks. Set aside.
- Add the remaining 30g caster sugar to the egg yolks and whisk until pale. Add the grapeseed oil, water and vanilla into the egg yolk mixture and whisk until incorporated. Remove the bowl from the mixer and fold in the self raising flour. Fold egg white mixture into the egg yolk mixture.
- Pour the batter into the prepared tray and bake until risen, golden and lightly springy when gently pressed in the centre. Remove from the oven and allow to cool slightly.
- Using a 15cm cake ring, cut out 2 circles and 2 half circles. Cover with a clean tea towel and set aside.
- For the Yuzu Curd, fill a saucepan with some water and bring to a simmer.
- Place the egg yolks, sugar and yuzu juice into a metal bowl and whisk until the sugar is dissolved. When the egg mixture thickens, whisk in the butter one piece at a time.
- Remove from the heat and pour into a shallow tray. Cover the surface with plastic film and place into the fridge to chill and set.
- For the Berry Jam, combine all ingredients in a medium saucepan and cook on medium heat for about 10 minutes, until the juice reduces to a sticky consistency. Remove from heat and transfer the jam onto a tray. Set aside to cool completely.
- For the Macerated Strawberries, combine all ingredients in a bowl and mix well. Set aside for 10 minutes then drain.
- For the Vanilla Cream, combine ingredients in a bowl and whip to medium to stiff peaks.
- Transfer the cream into a piping bag and set aside in the fridge until ready to assemble the cake.
- Once all elements are cool, assemble the cake. Place a 15cm cake ring onto a serving plate. Place the 2 half rounds of sponge into the cake ring to make a base layer. Pipe some cream around the outside edge of the cake. Fill with curd. Add some macerated strawberries and jam over the centre of the cake. Add the next layer of the cake and repeat the layer of cream, curd and jam. Press the final layer of sponge onto the cream and remove the cake ring. Cover the cake with the remaining whipped cream. Garnish the top with assorted berries.
- Store cake in the fridge until ready to serve.
