A classic buttercream cake gets a zesty boost with the addition of yuzu citrus tea. Known as yuja cha in Korean, this tea comes in a jam-like form and can be found at Korean and Asian supermarkets.
- 225 g butter
- 225 g caster sugar
- 4 large free-range eggs
- 3 tsp vanilla extract
- 210 g self-raising flour
- 1 tsp baking powder
- 1 lemon, zested and juiced
- 400 g yuzu citrus tea
- 250 g butter, softened
- 450 g icing sugar
- 1 tbsp lemon extract
- zest of half a lemon
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. To make the sponge, preheat oven to 170°C fan. Grease and line 2 x 21 cm loose-bottom cake tins.
2. In a large bowl beat the softened butter and caster sugar together, using an electric beater, until pale and fluffy. Add the eggs in one at a time, beating well after each addition. If it starts to split and become grainy then add 1 tsp of flour and that will bring it back together.
3. Add the self-raising flour, baking powder, vanilla extract, lemon zest, lemon juice and 3 tbsp of the yuzu citrus tea. Fold everything into the mixture using a spatula and mix well.
4. Divide the mixture evenly between the two cake pans and flatten the tops with a spatula if needed. Bake in the oven for 20 minutes, until it's nice and golden.
5. To make the buttercream, beat the softened butter together with icing sugar. When combined, add a little lemon zest and stir.
6. When the cakes are cooked, let them cool for a few minutes before removing them from their tins. Place on a wire rack to cool completely.
7. To assemble the cake, place the first layer of cake onto your serving plate. Smooth over half the buttercream filling, making sure to spread it right to the edges. Spoon over four tablespoons of yuzu citrus tea.
8. Add the next layer of sponge and spread the remaining buttercream on top. Make a 2 cm border of icing by creating a depression in the centre of the buttercream to hold the remaining honey citrus tea. Spoon the remaining citrus tea into the centre of the cake and serve.
This recipe is from Donal's Asian Baking Adventure on SBS Food (Channel 33). Stream episodes via SBS On Demand.