Recipe: Tasty Sakura Chiffon Cake

Sakura Chiffon Cake. Great recipe for Sakura Chiffon Cake. I wanted to use the taihaku sesame oil so I made this. Taihaku sesame oil is brand of mild-tasting sesame oil.

This Orange Chiffon Cake has the flavor of oranges and is both light and fluffy with a moist and tender crumb. At first glance you could mistakenly think this Orange Chiffon Cake is an Angel Food Cake. The sakura roll cake has a very intense flavor of sakura due to its sakura creme mousse filling. You can cook Sakura Chiffon Cake using 16 ingredients and 12 steps. Here is how you cook it.

Ingredients of Sakura Chiffon Cake

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

Imagine taking a bite of a cherry blossom-flavored chiffon cake slice with these limited-edition sandwich cookies. These bittersweet cocoa biscuits filled with fragrant sakura cream are thinner than the normal Oreos available in the market. Gently pat dry the flowers with kitchen paper. Swish the Cherry blossom in water to remove the salt, then put blossoms in the cup, pour water over it.

Sakura Chiffon Cake step by step

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..

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.. Frost the whole sakura chiffon cake with Chantilly cream then decorate with more pickled sakura on top. Chill in the fridge before serving. Recipe by Sonia a.k.a Nasi Lemak Lover.