Get ready to delight your senses with the fragrance of cherry blossoms in this Gorgeous Cherry Blossom Chiffon Cake recipe. With its light and airy texture and delicate floral flavor, it's a perfect treat for any occasion. Let's dive into the recipe:
Ingredients:
- For the Cake:
- Egg Yolk ... 35g (about 2 eggs)
- Granulated Sugar … 40g
- Taihaku Sesame Oil … 35g
- Sakura Paste … 15g
- Pink Gel Food Coloring … as needed
- Lukewarm Water … 35g
- Light Flour … 85g
- Double Sakura Powder … 5g
- Baking Powder … 1.5g
- Egg White … 120g
- Granulated Sugar … 40g
- For Decoration:
- Powdered Sugar … 100g
- Water … 18g
- Sakura Liqueur … 3g
- Salted Cherry Blossoms … 60g
- Framboise Brisée … as needed
Preparation:
- Warm the Taihaku sesame oil and lukewarm water to around 40 degrees Celsius and keep them warm. Combine the soft flour, double cherry powder, and baking powder in a shaker. Preheat the oven to 180 degrees Celsius.
How to Make:
1. In a bowl over a hot water bath, place the egg yolks and granulated sugar and warm them to body temperature. Whisk until they become whitish.
2. Gradually add the Taihaku sesame oil while whisking continuously. Add more hot water and mix well.
3. Mix in the cherry blossom paste until well combined.
4. Add a few drops of pink gel food coloring and mix thoroughly.
5. Sift in the flour and whisk until no lumps remain.
6. In another bowl, beat the egg whites and granulated sugar with a hand mixer while pouring in ice water. Whisk until soft peaks form.
7. Add half of the egg white mixture to the batter and mix thoroughly with a whisk.
8. Gently fold in the remaining egg white mixture using a rubber spatula until no streaks of meringue remain.
9. Pour the batter into a mold, tapping it gently to remove any air bubbles.
10. Bake in the preheated oven at 180 degrees Celsius for about 30 minutes or until fully cooked. Adjust baking time as needed.
11. Once baked, invert the cake onto a cooling rack and let it cool completely.
12. Wash the salted cherry blossoms and soak them in water for about 30 minutes to remove excess salt. Drain well on paper towels.
13. Arrange the cooled chiffon cake on a plate.
14. In a small bowl, mix powdered sugar with water and cherry blossom liqueur to make icing cream.
15. Cut the cooled chiffon cake into slices, drizzle the icing cream over the top, and garnish with the prepared cherry blossoms and framboise brisée.
Enjoy the natural pink beauty and delicate flavor of this Scented Cherry Blossom Chiffon Cake! It's a true delight for the senses.