Sakura Chiffon Cake
Sakura Chiffon Cake

Hello everybody, it is Drew, welcome to our recipe site. Today, I will show you a way to make a special dish, sakura chiffon cake. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Sakura Chiffon Cake is one of the most popular of current trending foods on earth. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. They are nice and they look fantastic. Sakura Chiffon Cake is something which I have loved my entire life.

To begin with this recipe, we must prepare a few ingredients. You can cook sakura chiffon cake using 8 ingredients and 15 steps. Here is how you cook it.

The ingredients needed to make Sakura Chiffon Cake:
  1. Take 7 Egg whites
  2. Make ready 1 pinch salt
  3. Take 100 g granulated sugar
  4. Get 4 Egg yolks
  5. Prepare 60 g granulated sugar
  6. Get 75 ml extra virgin olive oil
  7. Get 130 ml Sakura Cha
  8. Take 140 g cake flour
Instructions to make Sakura Chiffon Cake:
  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!

So that is going to wrap this up for this special food sakura chiffon cake recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!