SAKURA Chiffon Cake
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.
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.
Remove the blossoms, place blossoms in the bottom of a Chiffon cake pan.
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 egg yolk and sugar till thick and light colored in a double boiler.
Add olive oil gradually into the egg yolk mixture. Stirring continually and gently.
Pour SAKURA flavored warm water gradually into the yolk mixture. and, stirring continually to emulsify.
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.
Fold 1/3 of meringue into yolk mixture with a whisk, Fold the remaining of 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 SHOCYU 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.
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