Recipes Sakura Chiffon Cake


Recipes Sakura Chiffon Cake

Recipes Sakura Chiffon Cake

  1. 8 Egg whites
  2. 1 pinch sodium
  3. 100 g granulated sugar
  4. 4 Egg yolks
  5. 70 g granulated sweets
  6. 75 ml extra virgin olive oil
  7. 130 ml Sakura Cha
  8. 140 g cake flour

Recipes Sakura Chiffon Cake

  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 an 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 particular air bubbles.

  11. Cook for about 35 moments or until a toothpick inserted into the middle comes out clean.

  12. Remove from the stove, invert the cake on to a neck of wine bottle (I used a shochu bottle though. ) a minimum of 2 hours.

  13. Softly run the knife together the pan to get rid of the particular cake.

  14. Serve simple or with whipped lotion!

  15. It’s smooth plus soft!