Recipe of Super Quick Homemade Sakura Chiffon Cake

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, sakura chiffon cake. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Sakura Chiffon Cake is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. They are nice and they look wonderful. Sakura Chiffon Cake is something that I have loved my whole life.

To get started with this particular recipe, we have to first prepare a few components. You can cook sakura chiffon cake using 16 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Sakura Chiffon Cake:

1. Get 3 Egg yolk
2. Prepare 30 grams Sugar
3. Take 30 ml Unroasted sesame oil (or vegetable oil)
4. Get 40 ml Milk
5. Prepare 70 grams Cake flour
6. Get 4 Egg whites
7. Take 40 grams Sugar
8. Make ready 30 grams Salt-preserved sakura blossoms, finely chopped
9. Make ready 1 dash Red food coloring
10. Take 1 tsp Sakura liqueur
11. Get Whipped cream:
12. Take 200 ml Heavy cream
13. Prepare 20 grams Sugar
14. Prepare 1 tbsp Sakura liqueur
15. Prepare Topping:
16. Prepare 8 flowers Salt-preserved sakura blossoms

Instructions to make Sakura Chiffon Cake:

1. Remove the salt from the sakura petals for the batter with water according to your taste. Drain the water and chop finely.
2. Sift the cake flour. Preheat the oven to 170℃.
3. (Batter) After beating the egg yolks, add the sugar (30 g) and mix with an electric whisk at a high speed.
4. 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.
5. Add and mix the milk and finely chopped sakura petals. Then add the cake flour and red food coloring and mix well.
6. (Meringue) Add the sugar (40 g) to the egg whites in 3 doses, whipping it well after each dose. Whip until soft peaks form.
7. Add half of the meringue to the batter along with the liqueur. Blend very well with a whisk.
8. Add the remaining meringue and fold by lifting it softly from the bottom and turning the bowl.
9. 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.
10. 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.
11. (Whipped cream) Whip the heavy cream and sugar until soft peaks form. Add the sakura liqueur.
12. Cover the entire cake with the whipped cream and top with the sakura flowers.

So that’s going to wrap this up with this exceptional food sakura chiffon cake recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!