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Sakura Chiffon Cake Recipe

Sakura Chiffon Cake Recipe
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Category : Dessert
Serving : 8
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Prepare the ingredients before making Sakura Chiffon Cake in your home. Then, follow these steps below to serve Sakura Chiffon Cake for your family or friends.

Ingredients: Sakura Chiffon Cake

  • 7 Egg whites
  • 1 pinch salt
  • 100 g granulated sugar
  • 4 Egg yolks
  • 60 g granulated sugar
  • 75 ml extra virgin olive oil
  • Sakura Cha
  • 140 g cake flour

How to Make Sakura Chiffon Cake

If you have prepared the ingredients needed, now time to start cooking. There are 15 steps you must follow to make Sakura Chiffon Cake in your home by yourself.

    Step 1
  • 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.
  • Step 2
  • 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.
  • Step 3
  • Remove the blossoms and place blossoms in the bottom of a chiffon cake pan.
  • Step 4
  • 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.
  • Step 5
  • In a large bowl, beat egg yolks and sugar until thick and light colored in a double boiler.
  • Step 6
  • Add olive oil gradually into the egg yolk mixture. Stirring continually and gently.
  • Step 7
  • Pour the sakura flavored warm water gradually into the yolk mixture, stirring continually to emulsify.
  • Step 8
  • 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.
  • Step 9
  • Fold 1/3 of the meringue into the yolk mixture with a whisk. Fold the remaining meringue into yolk mixture with a whisk.
  • Step 10
  • Pour the batter into the ungreased pan. Lift and drop the pan on the counter to pop the air bubbles.
  • Step 11
  • Bake for about 35 minutes or until a toothpick inserted into the center comes out clean.
  • Step 12
  • Remove from the oven, invert the cake onto a neck of wine bottle (I used a shochu bottle though.) at least 2 hours.
  • Step 13
  • Gently run the knife along the pan to remove the cake.
  • Step 14
  • Serve plain or with whipped cream!
  • Step 15
  • It's smooth and soft!
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