Substitute 3 egg whites for the 4 called for in the original recipe; this is Ingredient B.
caster sugar, 50 grams
The recipe calls for boiling water to dissolve yuzu syrup. Permit to cool.
Combine the flour and baking powder by sieving them together.
Cool the egg whites and yolks separately. (Cooking eggs makes them easier to crack open.)
In a mixing dish, combine the egg yolks with the sugar. Use a manual whisk to whisk the mixture until it turns pale and extremely sticky.
While whisking, slowly pour in the oil and mix until smooth. Proceed in the same manner with the Yuzu blend. Whisk the flour mixture into the batter until it is completely combined, then sieve it over the flour mixture.
Use an electric mixer to whip the egg whites in a dry, clean dish until the mixture froths and foams. Gradually add the sugar while beating at high speed, stopping just before stiff peaks begin to form.
In three successive additions, whisk the beaten egg whites into the egg yolk mixture until just combined.
Pour batter into a grease-free 18cm (7 inch) tube pan. Gently tapping the pan on a tabletop may release any batter air bubbles that may have been trapped.
Cook in a preheated oven at 170 degrees Celsius for 30 to 35 minutes, or until the top of the cake becomes lightly browned and a spear inserted in the middle comes out clean.
Take the pan out of the oven and turn it over down right away. Remove from mold after cooling fully. Before removing the cake from the pan, trace the pan’s inside and the central core with a thin-bladed knife. To remove the cake, loosen it from the pan and then slide the knife down the pan’s base.
