Recipe: Yummy 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 have Sakura Chiffon Cake using 8 ingredients and 15 steps. Here is how you achieve that.

Ingredients of Sakura Chiffon Cake

1. It's 7 of Egg whites.
2. You need 1 pinch of salt.
3. You need 100 g of granulated sugar.
4. You need 4 of Egg yolks.
5. Prepare 60 g of granulated sugar.
6. It's 75 ml of extra virgin olive oil.
7. It's 130 ml of Sakura Cha.
8. It's 140 g of cake flour.

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 instructions

1. Preparation: Preheat oven to 170 C(340 F). Sift the cake flour. Egg yolk should be at room temperature. Dry all baking tools. Measure all ingredients before starting..
2. Swish the cherry blossom in water to remove the salt, then put blossoms in the cup, pour water over it.We need 130 ml Sakura Cha for this cake..
3. Remove the blossoms and place blossoms in the bottom of a chiffon cake pan..
4. In a large bowl, beat the egg whites and a pinch of salt with a electric mixer on high speed until it forms a dense foam. Add sugar and beat on slow-medium speed until it forms stiff peaks..
5. In a large bowl, beat egg yolks and sugar until thick and light colored in a double boiler..
6. Add olive oil gradually into the egg yolk mixture. Stirring continually and gently..
7. Pour the sakura flavored warm water gradually into the yolk mixture, stirring continually to emulsify..
8. Add a half of the flour into the yolk mixture and mix well. Add the rest of the flour and mix with a whisk until it's smooth..
9. Fold 1/3 of the meringue into the yolk mixture with a whisk. Fold the remaining meringue into yolk mixture with a whisk..
10. Pour the batter into the ungreased pan. Lift and drop the pan on the counter to pop the air bubbles..
11. Bake for about 35 minutes or until a toothpick inserted into the center comes out clean..
12. Remove from the oven, invert the cake onto a neck of wine bottle (I used a shochu bottle though.) at least 2 hours..
13. Gently run the knife along the pan to remove the cake..
14. Serve plain or with whipped cream!.
15. It's smooth and soft!.

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.