Hi, I am Jane. 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 easy family recipes to try. Nowadays, I am going to 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 well liked of recent trending foods in the world. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Sakura Chiffon Cake is something that I have loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we have to first prepare a few ingredients. You can cook sakura chiffon cake using 16 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Sakura Chiffon Cake:
- Get 3 Egg yolk
- Make ready 30 grams Sugar
- Prepare 30 ml Unroasted sesame oil (or vegetable oil)
- Get 40 ml Milk
- Prepare 70 grams Cake flour
- Prepare 4 Egg whites
- Prepare 40 grams Sugar
- Prepare 30 grams Salt-preserved sakura blossoms, finely chopped
- Make ready 1 dash Red food coloring
- Prepare 1 tsp Sakura liqueur
- Get Whipped cream:
- Prepare 200 ml Heavy cream
- Prepare 20 grams Sugar
- Make ready 1 tbsp Sakura liqueur
- Get Topping:
- Make ready 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 for this special dish sakura chiffon cake recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Let’s cook!
