Recipe of Ultimate Sakura Chiffon Cake
Hello everybody, I hope you are having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, Steps to Prepare Ultimate Sakura Chiffon Cake. It is one of my favorites. This time, I'm gonna make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Sakura Chiffon Cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sakura Chiffon Cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Sakura Chiffon Cake is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we must first prepare a few components. You can have Sakura Chiffon Cake using 16 ingredients and 12 steps. Here is how you cook that.
I wanted to use the taihaku sesame oil so I made this. Taihaku sesame oil is brand of mild-tasting sesame oil.
If the meringue is not whipped enough the batter won't rise and if it is whipped too much it will crumble and won't mix well with the egg yolk batter. Recipe by cherry
Ingredients and spices that need to be Make ready to make Sakura Chiffon Cake:
- 3 Egg yolk
- 30 grams Sugar
- 30 ml Unroasted sesame oil (or vegetable oil)
- 40 ml Milk
- 70 grams Cake flour
- 4 Egg whites
- 40 grams Sugar
- 30 grams Salt-preserved sakura blossoms, finely chopped
- 1 dash Red food coloring
- 1 tsp Sakura liqueur
- Whipped cream:
- 200 ml Heavy cream
- 20 grams Sugar
- 1 tbsp Sakura liqueur
- Topping:
- 8 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.
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So that is going to wrap it up for this exceptional food How to Prepare Super Quick Homemade Sakura Chiffon Cake. Thanks so much for reading. I'm sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!