Recipe of Super Quick Sakura Chiffon Cake
Sakura Chiffon Cake Recipe
Hi, I'm Sylvia. Today, I will show you a way to make sakura chiffon cake recipe. Never skip today's recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I'm gonna make it a little bit tastier. 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 enjoyed by millions daily. It is simple, it's fast, it tastes delicious. They're nice and they look fantastic. Sakura Chiffon Cake is something which I have loved my entire life.
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 delicious. It is enjoyed by millions every day. Sakura Chiffon Cake is something that I've loved my entire life. They're fine and they look wonderful.
To begin with this particular recipe, we have to prepare a few ingredients. You can have sakura chiffon cake using 16 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Sakura Chiffon Cake:
- Prepare 3 of Egg yolk.
- Take 30 grams of Sugar.
- Make ready 30 ml of Unroasted sesame oil (or vegetable oil).
- Get 40 ml of Milk.
- Prepare 70 grams of Cake flour.
- Prepare 4 of Egg whites.
- Take 40 grams of Sugar.
- Take 30 grams of Salt-preserved sakura blossoms, finely chopped.
- Take 1 dash of Red food coloring.
- Prepare 1 tsp of Sakura liqueur.
- Make ready of Whipped cream:.
- Make ready 200 ml of Heavy cream.
- Make ready 20 grams of Sugar.
- Get 1 tbsp of Sakura liqueur.
- Get of Topping:.
- Take 8 of 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 this up for this special dish sakura chiffon cake recipe. Thank you very much for reading. I am sure you will make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Happy cooking.
