Three egg yolks
Twenty grams of granulated sugar
fifty grams of yuzu syrup or jam
Olive oil, 40 milliliters
half a milliliter of hot water and seventy grams of plain flour
half a teaspoon of baking soda
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.
Continued on next page (page 2)
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