Sakura Chiffon Cake
Sakura Chiffon Cake

Hello everybody, it is me, Dave, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, sakura chiffon cake. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Sakura Chiffon Cake is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. Sakura Chiffon Cake is something which I have loved my entire life. They are fine and they look wonderful.

To begin with this recipe, we must prepare a few ingredients. You can cook sakura chiffon cake using 16 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Sakura Chiffon Cake:
  1. Get 3 Egg yolk
  2. Get 30 grams Sugar
  3. Prepare 30 ml Unroasted sesame oil (or vegetable oil)
  4. Prepare 40 ml Milk
  5. Take 70 grams Cake flour
  6. Get 4 Egg whites
  7. Take 40 grams Sugar
  8. Prepare 30 grams Salt-preserved sakura blossoms, finely chopped
  9. Take 1 dash Red food coloring
  10. Take 1 tsp Sakura liqueur
  11. Prepare Whipped cream:
  12. Prepare 200 ml Heavy cream
  13. Prepare 20 grams Sugar
  14. Make ready 1 tbsp Sakura liqueur
  15. Make ready Topping:
  16. Prepare 8 flowers Salt-preserved sakura blossoms
Instructions to make Sakura Chiffon Cake:
  1. Remove the salt from the sakura petals for the batter with water according to your taste. Drain the water and chop finely.
  2. Sift the cake flour. Preheat the oven to 170℃.
  3. (Batter) After beating the egg yolks, add the sugar (30 g) and mix with an electric whisk at a high speed.
  4. 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.
  5. Add and mix the milk and finely chopped sakura petals. Then add the cake flour and red food coloring and mix well.
  6. (Meringue) Add the sugar (40 g) to the egg whites in 3 doses, whipping it well after each dose. Whip until soft peaks form.
  7. Add half of the meringue to the batter along with the liqueur. Blend very well with a whisk.
  8. Add the remaining meringue and fold by lifting it softly from the bottom and turning the bowl.
  9. 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.
  10. 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.
  11. (Whipped cream) Whip the heavy cream and sugar until soft peaks form. Add the sakura liqueur.
  12. Cover the entire cake with the whipped cream and top with the sakura flowers.

So that is going to wrap this up with this special food sakura chiffon cake recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!