Yuzu & Mochi Cloud Cakes

Instructions

1. 1

   Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.

2. 2

   In a large bowl, whisk together cake flour, 60g of granulated sugar, baking powder, and salt.

   ~2 min
3. 3

   In a separate medium bowl, whisk together egg yolks, vegetable oil, yuzu juice, milk, and vanilla extract until well combined.

   ~3 min
4. 4

   Pour the wet ingredients into the dry ingredients and whisk until just combined and smooth. Do not overmix.

   ~2 min
5. 5

   In a clean, dry bowl, beat the egg whites with an electric mixer on medium speed until foamy.

   ~2 min
6. 6

   Add the cream of tartar and continue beating on medium-high speed. Gradually add the remaining 60g of granulated sugar, one tablespoon at a time, beating until stiff, glossy peaks form.

   ~5 min
7. 7

   Gently fold one-third of the meringue into the egg yolk batter to lighten it. Then, carefully fold in the remaining meringue until no white streaks remain, being careful not to deflate the batter.

   ~4 min
8. 8

   Prepare the mochi: In a small bowl, combine glutinous rice flour and powdered sugar. Gradually whisk in water until a smooth, lump-free batter forms.

   ~3 min
9. 9

   Pour the mochi batter into a small microwave-safe bowl. Microwave on high for 1 minute, stir, then microwave for another 30 seconds, or until the mochi is thick and sticky.

   ~2 min
10. 10

    While the mochi is still warm, spoon small dollops (about 1 teaspoon each) onto a parchment-lined baking sheet. You should have about 10 dollops.

    ~3 min
11. 11

    Spoon the chiffon cake batter into a piping bag fitted with a large round tip. Pipe a layer of batter onto the parchment paper, creating a base for each mochi dollop.

    ~5 min
12. 12

    Gently place one mochi dollop onto the center of each piped batter circle. Pipe more batter over the mochi to completely enclose it, forming a small cloud-like shape.

    ~5 min
13. 13

    Bake for 15-18 minutes, or until the cakes are lightly golden and spring back when gently touched.

    ~18 min
14. 14

    Let the cloud cakes cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.

    ~5 min
15. 15

    Optional: Garnish with a sprinkle of yuzu zest before serving.

    ~1 min