If you've been following along with the recipes lately, then you know I recently found myself with a stash of some incredible fresh yuzu fruit grown right here in Australia by Mountain Yuzu. If you want to know a little more about the citrus fruit that is yuzu head to my previous post here.

The three yuzu recipes I shared in the last post culminates in this incredible yuzu sponge cake. It uses the yuzu curd as a filling along with whipped double cream, and is topped with candied and dried yuzu. The yuzu flavour is all riding on the base of an Italian pan di spagna (sponge cake) which is one of the most incredible sponges to make because it is made without butter, milk or baking … [Read more...]