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Sakura Chiffon Cake
Sakura Chiffon Cake

Before you jump to Sakura Chiffon Cake recipe, you may want to read this short interesting healthy tips about {Easy Ways to Get Healthy. Getting A Healthy Eater

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We hope you got insight from reading it, now let’s go back to sakura chiffon cake recipe. You can cook sakura chiffon cake using 16 ingredients and 12 steps. Here is how you achieve that.

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

A special, delicious chiffon cake for Mother's Day or when you're feeling like having something extra special for dessert. Oreo Sakura Chiffon Cake is a product of Nabisco that represents the taste of Japanese confectionery well. It has two thin cookies with cherry blossom flavoured cream in between. Oreo has released a Japan-limited flavor - Crispy Sakura Chiffon Cake. The rich cherry blossom filling goes great with the chocolate cookie crisps!

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