They were happily eaten up before I could take any photos.
For the air fryer, it's advisable to use the smaller cake tins rather than the AF baking tin as the rising in the middle may not be as pretty.
Ingredients:
Makes about 3 mini cakes (5 inches cake tin)
2 egg yolks
20g yuzu tea mixture
32 ml (2 tbsp + 1/2 tsp) neutral tasting oil (I used olive oil)
32 ml (2 tbsp + 1/2 tsp) bottled yuzu drink/juice (Alternative: Mixture of yuzu tea mixture and warm water)
52g plain flour, sifted
3 egg whites
38g sugar
Method:
1. Preheat Airfryer to 170C.
2. Beat the egg yolks and yuzu tea mixture in a bowl with an electric mixer till thick.
3. Add the olive oil and yuzu drink and whisk to combine.
4. Sift in the flour in 2-3 batches, whisk to combine.
5. In a separate clean bowl, using an electric beater, beat the egg whites. When it is at foamy stage, gradually add in the sugar, with the beaters mixing constantly. Whip till stiff peaks to form meringue stage.
6. Fold in the egg whites in three batches into the egg yolks mixture. If you are lazy like me, just use the mixer on the slowest speed.
7. Put a long strip of baking paper across the cake tin (to help you remove the cake easily after it's done)
8. Pour into cake tin. Fill tin to no more than halfway mark and cover with aluminium foil (important as browns the top too quickly) and bake for about 20-30 minutes (depending on mold size).
9. Check at 20min mark to see if the cake looks done. Stick a toothpick in the middle to check. If it comes out clean the cake should be about done. Remove the foil and continue to AF for another 2-3 min just to brown the top a little. This step is optional. If you prefer your cake with a pale top, cover and continue to AF until it's done. Usually another 2-3 minutes after the toothpick comes out nicely.
9. Remove from AF, invert immediately and leave to cool completely before removing from tin.
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