sakura chiffon cake recipe main photo

Recipe: Tasty Sakura Chiffon Cake

Posted on

Sakura Chiffon Cake. Home › Cakes › Chiffon Cakes › Sakura Yogurt Chiffon Cake 樱花酸奶戚风蛋糕. Added in some sakura honey syrup and sakura leaf powder into the batter and my kitchen was filled with some. Is Chiffon Cake The Same as Angel Food Cake?

Sakura Chiffon Cake 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 make Sakura Chiffon Cake using 16 ingredients and 12 steps. Here is how you make that.

Ingredients of Sakura Chiffon Cake

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

This is a wonderful recipe for a sakura yogurt chiffon cake. With the sakura decoration, the cake looks. Chiffon cake with mango and strawberry mousse. Chiffon cake combines the cloudlike texture of angel food cake with a tender richness provided by egg yolks and oil.

See also  Indulge In The Delicious Marks And Spencer Cookie Dough Cake

Sakura Chiffon Cake instructions

  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..
See also  Easy Appetizing Mug Cakes

It can be flavored with citrus, chocolate, vanilla, or any flavoring you chose. I have tried a couple of Chiffon cake recipes and found this one easiest and the cake is great. The cupcakes are light like chiffon cake. The filling is delicate, just slightly sweetened whipped cream. Then you finish it off with a dusting of powdered or confectioner's sugar.

Share this post: