Sakura Chiffon Cake

Source : Preparation Preheat Oven To 170 C 340 F Sift The Cake Flour Egg Yolk Should Be At Room Temperature Dry All Baking Tools Measure All Ingredients Be...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

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at : May 1, 2021

Step:

  1. Preparation: Preheat oven to 170 C(340 F). Sift the cake flour. Egg yolk should be at room temperature. Dry all baking tools. Measure all ingredients before starting.

  2. Swish the cherry blossom in water to remove the salt, then put blossoms in the cup, pour water over it.We need 130 ml Sakura Cha for this cake.

    Sakura Chiffon Cake recipe step 2 photo
  3. Remove the blossoms and place blossoms in the bottom of a chiffon cake pan.

    Sakura Chiffon Cake recipe step 3 photo
  4. In a large bowl, beat the egg whites and a pinch of salt with a electric mixer on high speed until it forms a dense foam. Add sugar and beat on slow-medium speed until it forms stiff peaks.

    Sakura Chiffon Cake recipe step 4 photo
  5. In a large bowl, beat egg yolks and sugar until thick and light colored in a double boiler.

    Sakura Chiffon Cake recipe step 5 photo
  6. Add olive oil gradually into the egg yolk mixture. Stirring continually and gently.

    Sakura Chiffon Cake recipe step 6 photo
  7. Pour the sakura flavored warm water gradually into the yolk mixture, stirring continually to emulsify.

    Sakura Chiffon Cake recipe step 7 photo
  8. Add a half of the flour into the yolk mixture and mix well. Add the rest of the flour and mix with a whisk until it's smooth.

    Sakura Chiffon Cake recipe step 8 photo
  9. Fold 1/3 of the meringue into the yolk mixture with a whisk. Fold the remaining meringue into yolk mixture with a whisk.

    Sakura Chiffon Cake recipe step 9 photo
  10. Pour the batter into the ungreased pan. Lift and drop the pan on the counter to pop the air bubbles.

    Sakura Chiffon Cake recipe step 10 photo
  11. Bake for about 35 minutes or until a toothpick inserted into the center comes out clean.

    Sakura Chiffon Cake recipe step 11 photo
  12. Remove from the oven, invert the cake onto a neck of wine bottle (I used a shochu bottle though.) at least 2 hours.

    Sakura Chiffon Cake recipe step 12 photo
  13. Gently run the knife along the pan to remove the cake.

    Sakura Chiffon Cake recipe step 13 photo
  14. Serve plain or with whipped cream!

    Sakura Chiffon Cake recipe step 14 photo
  15. It's smooth and soft!

    Sakura Chiffon Cake recipe step 15 photo

Ingredients

  1. 7 Egg whites
  2. 1 pinch salt
  3. 100 g granulated sugar
  4. 4 Egg yolks
  5. 60 g granulated sugar
  6. 75 ml extra virgin olive oil
  7. 130 ml Sakura Cha
  8. 140 g cake flour

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