Cooking 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!
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