Some recipes on Yuzu Chiffon cakes utilize the fruit itself, zest and juice. Few uses the Korean version of Yuja-cha or citron tea. It is made with yuzu, honey and sugar and packaged like a bottle of marmalade. I favour the use of the fruit because it's natural of course, besides, I believe the cake will only emit the fragrance of the Yuzu. Since this is not the season for the fruit to be imported in, I made a test run with the Yuja-cha. This bottle of Yuja-cha doesn't taste as sweet as the previous one I had and it was really packed with the fruit peels too. It is definitely ideal to use as the ingredient substitute.
How would the real fruit fare? I must find out when the fruit is in.
