This yuzu cheesecake is a beautiful way to celebrate this winter citrus. It take the traditional cheesecake and tops it with a silky smooth, tangy yuzu curd. A slice of spring to come. I’ve been making Japanese style cheesecakes for a while, so it’s nice to return to this classic cheesecake style for a change! […]...
Yuzu Chiffon Layer Cake
This yuzu chiffon layer cake is a perfect sunshiny ode to spring. I created it as a spin on the classic whipped cream cakes seen in Chinese bakeries, with made of yellow sponge cake, filled with fruit and whipped cream, and covered in more whipped cream frosting and fruit. My version has vanilla and yuzu […]...
Yuzu Meringue Tart
A Busy Weekend Including Bake Sale for Japan
I had an over-the-top, amazingly full weekend, the kind that starts on Thursday afternoon and doesn’t end until you’re catching your breath on a wickedly warm Sunday evening. Too much to share, and some bits I’m saving for a future post, but I did want to talk about a big part of my Saturday: the […]...
Anita Chu, also known as pastrygirl, is a baker, writer, and photographer with a passion for pastry. She trained at Tante Marie's Cooking School and is the author of Field Guide to Cookies, Field Guide to Candy, and Lollipop Love. Anita lives in San Francisco with her husband, daughter, and dog Max. 
