Sakura-Flavored Chiffon Cake

Name: Sakura-Flavored Chiffon Cake
Yield: 6 servings
Cuisine: American
Ingredients: 4 large Egg yolk; 5 large Egg white; 100 grams Cake flour; 60 grams Granulated sugar; 1 dash less than 30 ml Water (or milk); 1 dash less than 30 ml Vegetable oil; 120 grams Sakura an; 1 Salt preserved sakura blossoms

cookpad.japan @cookpad_jp

The sakura an I bought was delicious, so I added it to the cake batter.

The sakura blossoms will become soggy if you soak them in water. Make sure to pick up by the stem, and wash the sakura leaves facing down.
The cake is a pretty red color due to the sakura an, so when you are using light pink or another kind of paste, then add in food coloring for a pink cake. Recipe by ko-ko

The sakura an I bought was delicious, so I added it to the cake batter.

cookpad.japan @cookpad_jp

The sakura an I bought was delicious, so I added it to the cake batter.

Saved

Ingredients

6 servings

18 cm Chiffon
4 largeEgg yolk
5 largeEgg white
100 gramsCake flour
60 gramsGranulated sugar
1 dashless than 30 ml Water (or milk)
1 dashless than 30 ml Vegetable oil
120 gramsSakura an
1Salt preserved sakura blossoms

Saved

Steps

1

Place the salt preserved sakura blossoms down, rinse in warm water, press down with a paper towel to remove the moisture, and line them up in the mold.
2

Sift the cake flour. Divide the egg yolks and whites. Preheat the oven to 170°C.
3

Add half of the sugar to the egg yolk bowl, whip until it is white and frothy, and add in the water, vegetable oil, and sakura an.
4

Sift the cake flour once more into Step 3, and mix well (you could add in food coloring (red) to the an if you prefer).
5

Add in the remaining sugar to the egg white bowl, a little at a time, and whip into a firm meringue.
6

Add 1/3 of the meringue from Step 5 to Step 4, mix roughly, add in another half of the meringue, and mix together.
7

Finally, add the batter to the leftover meringue bowl, stir upwards from the bottom without popping the bubbles, and fold it onto itself while mixing.
8

Pour into the chiffon mold. Grab hold of the center of the mold, pick it up, and please smack the bottom to get rid of the air.
9

Set it into the oven. Bake at 170°C for 20 minutes. During the process, cut it in 5 places with a bread knife (optional).
10

Reduce the temperature of the oven to 160C, and bake for an additional 10 minutes (You can also just bake it at 170°C). After poking it with a toothpick and if it comes out clean, take it out.
11

Flip the mold over on top of a cup etc. after taking it out of the oven, and wait until the cake cools. (It will fall apart if you try to remove it from the mold while it is warm).
12

After the cake has cooled, run a palette knife around the edges, and remove it from the mold. It is a good idea to use a toothpick around the center. Flip it upside down onto a plate, and take it out of the mold.
13

Decorate it, and it is done. It is delicious just like this, or with heavy cream if you like.
14

This is the sakura an paste in used this time. It is Oshima salt-preserved sakura blossoms kneaded into Japanese-style an (1 kg). It is really good.