SAKURA Chiffon Cake!

It's almost Spring!
I can see some Spring sweets when I go super market.
SAKURA MOCHI and Strawberry DAIHUKU MOCHI is especially my favorite!!!

SAKURA (Cherry Blossom) is a symbol of Spring for Japanese people.
That's why we love SAKURA.

I just made SAKURA Chiffon Cake for a Spring dessert.

Since I was a high school student, Chiffon cake is my specialty. I have made many kind of chiffon cake, but I'm not still tired of them!
This cake is not for beginners. I must tell you, Its difficult... I don't want to use any baking powder or baking soda for this cake. So, I depend on egg power!
Please be sure, you might need to practice for a few times until you gonna get the knack!
It's worth it♪

＊Ingredients＊　8 inch chiffon cake
A

• 4 Egg yolk
• 60g granulated sugar
• 75 cc extra virgin olive oil
• SAKURA CHA (100 cc Hot water + 30g salted cherry blossom)
•  140g cake flour

B

• 7 Egg white
• a pinch of salt
• 100g granulated sugar

Preparation

Preheat oven to 170 C(340 F ).

Sift the cake flour.

Egg yolk must be at room temperature.

Dry all baking tools.

Measure all ingredients before starting.

Tips/ How to make SAKURA CHA?

Swish the Cherry blossom in water to remove the salt,

then put blossoms in the cup, pour water over it.

Blooming!!!

This is SAKURA CHA. 

We need 130 cc SAKURA CHA for this cake.

Remove the blossoms, place blossoms in the bottom of a Chiffon cake pan.

＊Directions＊

1. B: In a large bowl, Beat the egg white and a pinch of salt with a electric mixer on high speed until dense foam. Add sugar and beat on slow-medium speed until stiff peaks foam.

2. A: In a large bowl, Beat egg yolk and sugar till thick and light colored in a double boiler.

 Add olive oil gradually into the egg yolk mixture. Stirring continually and gently.

Pour SAKURA flavored warm water gradually into the yolk mixture. and, stirring continually to emulsify.

3. A: Add a half of the flour into yolk mixture, mix well. add the rest of the flour and mix with a whisk until it get smoothly.

4.  Fold 1/3 of meringue into yolk mixture with a whisk,  Fold the remaining of meringue into yolk 

mixture with a Whisk.

5. Pour the batter into the ungreased pan.

Lift and drop the pan on the counter to pop the air bubbles. and bake for about 35 minutes or until a toothpick inserted into the center comes out clean.

6. Remove from the oven, invert the cake onto a neck of wine bottle. (I used SHOCYU bottle though.) at least 2 hours.

7. Gently, Run the knife along the pan to remove the cake.

Tada~♪

Serve plain or with whipped cream☆

SAKURA CHA. Look SAKURA Pink!!