Hello, I am Kate. Today, I will show you a way to make sakura chiffon cake recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I’m gonna make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Sakura Chiffon Cake Recipe
Sakura Chiffon Cake is one of the most well liked of current trending foods in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. Sakura Chiffon Cake is something which I have loved my entire life. They’re fine and they look wonderful.
To be with this particular recipe, we must first prepare a few ingredients. You can cook sakura chiffon cake using 8 ingredients and 15 steps. Here is how you can achieve that.
The ingredients needed to make Sakura Chiffon Cake:
- Get 7 Egg whites
- Take 1 pinch salt
- Prepare 100 g granulated sugar
- Get 4 Egg yolks
- Make ready 60 g granulated sugar
- Prepare 75 ml extra vir olive oil
- Prepare 130 ml Sakura Cha
- Take 140 g cake flour
Steps to make Sakura Chiffon Cake:
- 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.
- 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.
- Remove the blossoms and place blossoms in the bottom of a chiffon cake pan.
- 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.
- In a large bowl, beat egg yolks and sugar until thick and light colored in a double boiler.
- Add olive oil gradually into the egg yolk mixture. Stirring continually and gently.
- Pour the sakura flavored warm water gradually into the yolk mixture, stirring continually to emulsify.
- 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.
- Fold 1/3 of the meringue into the yolk mixture with a whisk. Fold the remaining meringue into yolk mixture with a whisk.
- Pour the batter into the ungreased pan. Lift and drop the pan on the counter to pop the air bubbles.
- Bake for about 35 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven, invert the cake onto a neck of bottle (I used a shochu bottle though.) at least 2 hours.
- Gently run the knife along the pan to remove the cake.
- Serve plain or with whipped cream!
- It’s smooth and soft!
So that is going to wrap this up with this distinctive dish sakura chiffon cake recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Let’s cook!
