Sakura Chiffon Cake
Sakura Chiffon Cake

Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, sakura chiffon cake. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Home › Cakes › Chiffon Cakes › Sakura Yogurt Chiffon Cake 樱花酸奶戚风蛋糕. As the Sakura Cherry Blossom is still in season, I bought a set of Sakura cherry blossom products online (here) two. I seldom decorate a chiffon cake with cream.

Sakura Chiffon Cake is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It is simple, it is fast, it tastes delicious. Sakura Chiffon Cake is something that I’ve loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few ingredients. You can have sakura chiffon cake using 8 ingredients and 15 steps. Here is how you can achieve that.

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

This Orange Chiffon Cake has the flavor of oranges and is both light and fluffy with a moist and tender crumb. At first glance you could mistakenly think this Orange Chiffon Cake is an Angel Food Cake. It's important not only to have recipes but also proper technique in baking. This sakura chiffon cake is a wonderful combination of Western and Japanese flavors.

Steps 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!

The aroma of the sakura flowers blends very well with the smooth, light flavor and consistency of chiffon cake. I have tried a couple of Chiffon cake recipes and found this one easiest and the cake is great. SAKURA is cherry blossom in japanese. We enjoy this very short moment in many ways. This chiffon cake is one of it.

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