Instructions:
Boil water to dissolve yuzu syrup. Permit it to cool.
Combine the flour and baking soda by sieving them together.
Cool the egg whites and yolks separately.
In a mixing dish, combine the egg yolks with the sugar. Whisk the mixture manually 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 completely combined, then sieve it over the flour mixture.
Use an electric mixer to whip the egg whites in a dry, clean dish until frothy. Gradually add the caster 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 the batter into a greased 18cm (7 inch) tube pan. Tap the pan gently on a tabletop to release any air bubbles trapped in the batter.
Bake 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 toothpick inserted in the middle comes out clean.
Remove the pan from the oven and immediately invert it. Let it cool completely before removing from the mold. Before removing the cake from the pan, trace the pan’s inside and the central core with a thin-bladed knife. Loosen the cake from the pan and then slide the knife down the pan’s base to remove the cake.
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