Hello, I am Marie. Today, we’re going to make sakura chiffon cake recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. This time, I’m gonna make it a 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 popular of current trending foods on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. They are nice and they look fantastic. Sakura Chiffon Cake is something that I have loved my entire life.
To get started with this recipe, we must prepare a few components. You can cook sakura chiffon cake using 16 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Sakura Chiffon Cake:
- Get 3 Egg yolk
- Prepare 30 grams Sugar
- Take 30 ml Unroasted sesame oil (or vegetable oil)
- Take 40 ml Milk
- Get 70 grams Cake flour
- Prepare 4 Egg whites
- Make ready 40 grams Sugar
- Prepare 30 grams Salt-preserved sakura blossoms, finely chopped
- Make ready 1 dash Red food coloring
- Make ready 1 tsp Sakura liqueur
- Make ready Whipped cream:
- Prepare 200 ml Heavy cream
- Prepare 20 grams Sugar
- Prepare 1 tbsp Sakura liqueur
- Make ready Topping:
- Prepare 8 flowers Salt-preserved sakura blossoms
Instructions 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 this up for this special dish sakura chiffon cake recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Happy cooking.
