Yuja cha is a Korean traditional tea made from thinly sliced yuja or citron together with its peel and combined with honey and sugar. It is usually served hot, after a meal or on its own and here it's one of the ingredients for this chiffon cake. I adapted the recipe from the blogs of 'Do what I like' and 'Anncoo Journal'. and tweaked the method and recipes a bit to suit my 23 cm chiffon cake pan. This cake is soft, light, cottony and the sweet smelling citron tea does enhance the flavour of our household's favourite range of cakes and that is ...... Chiffon cake.
Read on for the Recipe
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