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 have Sakura Chiffon Cake using 16 ingredients and 12 steps. Here is how you cook that.

Ingredients of Sakura Chiffon Cake

You need 3 of Egg yolk.
Prepare 30 grams of Sugar.
You need 30 ml of Unroasted sesame oil (or vegetable oil).
It's 40 ml of Milk.
You need 70 grams of Cake flour.
It's 4 of Egg whites.
Prepare 40 grams of Sugar.
Prepare 30 grams of Salt-preserved sakura blossoms, finely chopped.
You need 1 dash of Red food coloring.
Prepare 1 tsp of Sakura liqueur.
Prepare of Whipped cream:.
Prepare 200 ml of Heavy cream.
It's 20 grams of Sugar.
Prepare 1 tbsp of Sakura liqueur.
It's of Topping:.
It's 8 of flowers Salt-preserved sakura blossoms.

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 instructions

Remove the salt from the sakura petals for the batter with water according to your taste. Drain the water and chop finely..
Sift the cake flour. Preheat the oven to 170℃..
(Batter) After beating the egg yolks, add the sugar (30 g) and mix with an electric whisk at a high speed..
When the egg yolks have become slightly white and fluffy, set the electric whisk to a low speed and slow dribble in the taihaku sesame oil while mixing..
Add and mix the milk and finely chopped sakura petals. Then add the cake flour and red food coloring and mix well..
(Meringue) Add the sugar (40 g) to the egg whites in 3 doses, whipping it well after each dose. Whip until soft peaks form..
Add half of the meringue to the batter along with the liqueur. Blend very well with a whisk..
Add the remaining meringue and fold by lifting it softly from the bottom and turning the bowl..
Pour the batter into the cake pan and smooth the top with a rubber spatula. Drop the pan onto the worktop a few times to remove any air bubbles..
Bake in the oven for about 30 minutes at 170℃. Check whether the cake is finished by inserting a bamboo skewer. Turn the pan over and let it cool. Once cooled, remove the cake from the pan..
(Whipped cream) Whip the heavy cream and sugar until soft peaks form. Add the sakura liqueur..
Cover the entire cake with the whipped cream and top with the sakura flowers..

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.