Hello, I’m Joana. Today, I will show you a way to prepare sakura chiffon cake recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I will make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Sakura Chiffon Cake Recipe
Sakura Chiffon Cake is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. Sakura Chiffon Cake is something which I’ve loved my entire life. They’re nice and they look wonderful.
To be with this particular recipe, we have to first prepare a few ingredients. You can have sakura chiffon cake using 16 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Sakura Chiffon Cake:
- Make ready 3 Egg yolk
- Prepare 30 grams Sugar
- Get 30 ml Unroasted sesame oil (or vegetable oil)
- Make ready 40 ml Milk
- Take 70 grams Cake flour
- Get 4 Egg whites
- Make ready 40 grams Sugar
- Get 30 grams Salt-preserved sakura blossoms, finely chopped
- Prepare 1 dash Red food coloring
- Get 1 tsp Sakura liqueur
- Make ready Whipped cream:
- Get 200 ml Heavy cream
- Take 20 grams Sugar
- Prepare 1 tbsp Sakura liqueur
- Take Topping:
- Take 8 flowers Salt-preserved sakura blossoms
Steps to make Sakura Chiffon Cake:
- 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.
So that is going to wrap this up for this special dish sakura chiffon cake recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Let’s cook!
