Sakura Chiffon Cake.
You can cook Sakura Chiffon Cake using 8 ingredients and 15 steps. Here is how you cook that.
Ingredients of Sakura Chiffon Cake
- You need 7 of Egg whites.
- It's 1 pinch of salt.
- You need 100 g of granulated sugar.
- It's 4 of Egg yolks.
- It's 60 g of granulated sugar.
- It's 75 ml of extra virgin olive oil.
- It's 130 ml of Sakura Cha.
- Prepare 140 g of cake flour.
Sakura Chiffon Cake instructions
- 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 wine 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!.