Recipe: Yummy Sakura Chiffon Cake

Sakura Chiffon Cake. Frost the whole sakura chiffon cake with Chantilly cream then decorate with more pickled sakura on top. Chill in the fridge before serving. Recipe by Sonia a.k.a Nasi Lemak Lover.

Taihaku sesame oil is brand of mild-tasting sesame oil. If the meringue is not whipped enough the batter won't rise and if it is whipped too much it will crumble and won't mix well with the egg yolk. Added in some sakura honey syrup and sakura leaf powder into the batter and my kitchen was filled with some mildly fragrant and sweet floral sakura when the cake was being baked in the oven. You can cook Sakura Chiffon Cake using 8 ingredients and 15 steps. Here is how you cook it.

Ingredients of Sakura Chiffon Cake

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

Definitely a special treat for your Mom to enjoy for her afternoon tea. I was finally able to make it fine using medium sized eggs. It was moist, soft and had a nice hint of floral sakura. It was moist, soft and had a nice hint of floral sakura.

Sakura Chiffon Cake step by 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..
3. Remove the blossoms and place blossoms in the bottom of a chiffon cake pan..
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..
5. In a large bowl, beat egg yolks and sugar until thick and light colored in a double boiler..
6. Add olive oil gradually into the egg yolk mixture. Stirring continually and gently..
7. Pour the sakura flavored warm water gradually into the yolk mixture, stirring continually to emulsify..
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..
9. Fold 1/3 of the meringue into the yolk mixture with a whisk. Fold the remaining meringue into yolk mixture with a whisk..
10. Pour the batter into the ungreased pan. Lift and drop the pan on the counter to pop the air bubbles..
11. Bake for about 35 minutes or until a toothpick inserted into the center comes out clean..
12. Remove from the oven, invert the cake onto a neck of wine bottle (I used a shochu bottle though.) at least 2 hours..
13. Gently run the knife along the pan to remove the cake..
14. Serve plain or with whipped cream!.
15. It's smooth and soft!.

This is a great dessert to eat with a nice cup of tea or one of Starbucks' limited edition sakura drinks ! Sakura Chiffon Cake Hey, Spring has come! Rinse the preserved sakura to remove any excess salt. Drain and pat dry on paper towels. Place egg yolks in a mixing bowl.