Skip to main content

Sakura Chiffon Cake ~樱花戚风蛋糕


I adapted the recipe for this Sakura Chiffon Cake from my previous Coffee Chiffon with Cocoa layering  but tweaked it a bit by adding Cointreau and orange zest and placing the Sakura flowers at the base of the chiffon pan.  This chiffon cake is soft and moist with a subtle taste of Cointreau and a nice fragrance of orange.





Sakura Chiffon Cake  ~樱花戚风蛋糕 (adapted from 'here')
Ingredients (A)
  • 70 gm plain flour
  • 5 large egg yolks
  • 20 gm caster sugar
  • 60 ml water
  • 2 tsp Cointreau
  • 70 ml vegetable oil
  • 1.1/2 tsp orange zest
  • 8 to 10 pickled Sakura flowers
(B)
  • 5 large egg whites
  • 80 gm caster sugar  )  Mix well
  • 10 gm cornflour      )   
Method
  1. Rinse the pickled Sakura flowers to remove the salt and soak them for about 45 to 60 mins.  Gently pat dry the flowers with kitchen paper.  Line the flowers on the base of an ungreased 23 cm chiffon cake pan.
  2. Whisk the egg yolks with the sugar, add in the oil, water, Cointreau and orange zest, mix well.
  3. Sieve in the plain flour and mix till well incorporated.
  4. In a clean mixing bowl, beat the egg whites till foamy, then gradually pour in the sugar and cornflour mixture.  Beat till stiff peaks but not dry.
  5. Fold in 1/2 of meringue into the egg yolk mixture, mix well.  Then pour the mixture into the remaining meringue, fold in gently and mix well but taking care not to deflate the egg whites.
  6. Scoop the mixture onto the prepared pan, taking care not to ''shift'' the Sakura flowers.  Lightly bang the pan to remove air bubbles.
  7. Bake in a preheated oven @ 170 deg. C for about 50 to 55 mins. till golden brown.  Test with skewer till it comes out clean.  Remove from the oven and immediately invert the cake on a wire rack to cool completely before removing by hand.

Comments

Popular posts from this blog

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slices.  Stir-fry. Add in the pork  belly, fry for a while and

Steamed minced Pork with Mui Choy ~ 梅菜蒸猪肉

This is a homey, comforting dish which you can never find on the menu of a Chinese restaurant.  Perhaps you may find it in an economy rice stall.  There are two types of Mui Choy (梅菜) or preserved mustard, one is salty while the other is sweet and in this recipe, I used the latter.  The Mui Choy lends flavour and aroma to the dish and most often is paired with pork, either minced or pork belly chunks.  In this recipe, the minced meat must be with a bit of fat, otherwise the dish will turn out dry and dense.  Give this a try and see whether you like it or not. Steamed Minced Pork with Mui Choy ~  梅菜蒸猪肉  Ingredients  320 gm minced pork with a bit of fat 70 gm sweet mui choy (preserved sweet mustard green) Seasoning for minced pork 1 tsp sesame oil 1 tsp Shaoxing wine 1/2 tsp light soy sauce 1/2 tsp sugar 1 Tbsp oil 2 Tbsp cornflour 3 Tbsp water Method Marinate the minced pork with the above seasoning and stir the pork in one direction, till sticky.  Set