Hi, I’m Clara. Today, we’re going to prepare sakura chiffon cake recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a little bit tastier. 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 well liked of recent trending meals on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Sakura Chiffon Cake is something which I have loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we must prepare a few components. You can have sakura chiffon cake using 16 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Sakura Chiffon Cake:
- Prepare 3 Egg yolk
- Make ready 30 grams Sugar
- Make ready 30 ml Unroasted sesame oil (or vegetable oil)
- Prepare 40 ml Milk
- Get 70 grams Cake flour
- Take 4 Egg whites
- Prepare 40 grams Sugar
- Prepare 30 grams Salt-preserved sakura blossoms, finely chopped
- Take 1 dash Red food coloring
- Get 1 tsp Sakura liqueur
- Take Whipped cream:
- Make ready 200 ml Heavy cream
- Make ready 20 grams Sugar
- Get 1 tbsp Sakura liqueur
- Make ready Topping:
- Prepare 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’s going to wrap it up with this exceptional dish sakura chiffon cake recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be more 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!
