1123 Recipes from 47 Countries with 380 Translations by 52 Translators in 17 Languages
SAKURA Chiffon Cake
Jp

Preparations

  1. Step 1

    Preparation:
    Preheat oven to 170 C(340 F ).
    Sift the cake flour.
    Egg yolk must be at room temperature.
    Dry all baking tools.
    Measure all ingredients before starting.

  2. 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 cc SAKURA CHA for this cake.

    Swish the Cherry blossom in water to remove the salt, then put blossoms in the cup, pour water over it.We need 130 cc SAKURA CHA for this cake.

  3. Step 3

    Remove the blossoms, place blossoms in the bottom of a Chiffon cake pan.

    Remove the blossoms, place blossoms in the bottom of a Chiffon cake pan.

  4. Step 4

     In a large bowl, Beat the egg white and a pinch of salt with a electric mixer on high speed until dense foam. Add sugar and beat on slow-medium speed until stiff peaks foam.

    In a large bowl, Beat the egg white and a pinch of salt with a electric mixer on high speed until dense foam. Add sugar and beat on slow-medium speed until stiff peaks foam.

  5. Step 5

    In a large bowl, Beat egg yolk and sugar till thick and light colored in a double boiler.

    In a large bowl, Beat egg yolk and sugar till thick and light colored in a double boiler.

  6. Step 6

    Add olive oil gradually into the egg yolk mixture. Stirring continually and gently.

    Add olive oil gradually into the egg yolk mixture. Stirring continually and gently.

  7. Step 7

    Pour SAKURA flavored warm water gradually into the yolk mixture. and, stirring continually to emulsify.

    Pour SAKURA flavored warm water gradually into the yolk mixture. and, stirring continually to emulsify.

  8. Step 8

    Add a half of the flour into yolk mixture, mix well. add the rest of the flour and mix with a whisk until it get smoothly.

    Add a half of the flour into yolk mixture, mix well. add the rest of the flour and mix with a whisk until it get smoothly.

  9. Step 9

    Fold 1/3 of meringue into yolk mixture with a whisk,  Fold the remaining of meringue into yolk 
mixture with a Whisk.

    Fold 1/3 of meringue into yolk mixture with a whisk, Fold the remaining of meringue into yolk
    mixture with a Whisk.

  10. Step 10

    Pour the batter into the ungreased pan.Lift and drop the pan on the counter to pop the air bubbles.

    Pour the batter into the ungreased pan.Lift and drop the pan on the counter to pop the air bubbles.

  11. Step 11

    bake for about 35 minutes or until a toothpick inserted into the center comes out clean.

    bake for about 35 minutes or until a toothpick inserted into the center comes out clean.

  12. Step 12

    Remove from the oven, invert the cake onto a neck of wine bottle. (I used SHOCYU bottle though.) at least 2 hours.

    Remove from the oven, invert the cake onto a neck of wine bottle. (I used SHOCYU bottle though.) at least 2 hours.

  13. Step 13

    Gently, Run the knife along the pan to remove the cake.

    Gently, Run the knife along the pan to remove the cake.

  14. Step 14

    Serve plain or with whipped cream!

    Serve plain or with whipped cream!

  15. Step 15

    It's smooth and soft.

    It's smooth and soft.

  16. Step 16

    Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.

    Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.

Comments

  • Ratna Sari Tanuwijaya

    Ratna Sari Tanuwijaya i live in Indonesia...how can i get the cherry blossom salted?do you have a suggestion where can i buy this ingredient?thank you :)

    over 8 years ago
  • Da Washoku Kitchen

    Da Washoku Kitchen from Indonesia!? I've never been there, but I heard Its beautiful island♪Thank you for reading my recipe!
    anyway, I found this online store has salted Cherry blossom(We call it SAKURA-CHA or SAKURA tea).
    http://www.obubutea.com/catalog/standard/othertea/sakura-tea
    or this store. http://www.flutterscape.com/product/no/2858/edible-sakura-100-g-with-stems
    Enjoy!

    over 8 years ago
  • Nicolas Soergel

    Nicolas Soergel Thank you very much for sharing this wonderful recipe. I added it to the list of recipes with sakura on my blog and linked back to your site:

    http://nihon-ichiban.com/2012/07/16/top-recipes-with-pickled-sakura-cherry-blossoms-from-japan/

    I am looking forward to read Japanese style recipes from you.

    about 8 years ago
  • Da Washoku Kitchen

    Da Washoku Kitchen Hi Nicolas-San,
    Thank you for the comment!
    I'm so happy to know that you like my recipe. and I read your blog! You seem to love Japan very much♪
    ARIGATOU GOZAIMASU.
    I will put some Japanese style recipe soon!

    about 8 years ago
  • Nicolas Soergel

    Nicolas Soergel Hi, thank you very much. I live in Japan since more than 12 years and there are so many nice things not yet well known abroad. Sakura is one of these things.

    about 8 years ago
Comment_tail