Cream the butter, add the sugar in 2-3 batches and mix well.
Add the egg yolks one at a time, and mix well.
Mix in the yuzu jam.
Whisk the egg whites in a different bowl and make a stiff meringue.
Add the meringue from Step 4 and the sifted ingredients marked ★ alternately to the bowl from Step 3, half at a time. Cut in and mix.
Pour the batter into cake moulds and bake for 20 minutes at an oven preheated to 180°C. Cool on a rack and you're done!
Story Behind this Recipe
I made lots of yuzu jam so I wanted to use it in cakes.
-Use a rubber spatula to cut in the mixture in Step 5. Mind you don't mix too much! -You could bake this in a pound cake mold. Bake for 30 minutes, and it's done when a skewer poked through the middle comes out clean.