Yuzu cake from Layered: Baking, Building, and Styling Spectacular Cakes (page 212) by Tessa Huff

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Vanilla Swiss meringue buttercream; Yuzu curd

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • EmilyR on July 28, 2019

    I brought yuzu back from Japan and was looking for a recipe to use it with. I made the curd and cake one day and a large batch of Swiss meringue buttercream the next morning. YUZU CURD : I reduced the sugar by 50g, because most curds are cloyingly sweet, which I don't like - I am happy to have done that. It felt as though it could have used some kind of stabilizer, like agar agar if it was meant to hold the layers. Maybe I didn't make a large enough dam of buttercream around the edge, but it can and should be served on the side. CAKE : Was just OK, light and airy if not a bit dry. Assembling the cake wasn't extremely difficult, but I don't own 3 pans of the same size, so I improvised with celebration pans, which made 4 layers. This is the kind of cake that would benefit from a syrup painted onto the cake layers for some extra flavor. FROSTING : silky and beautiful as well as easy to pipe. Kids loved to help decorate. Overall it just didn't pack the flavor punch I wished for.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.