Skip to main content
logo
Food Advertising by

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

Wool Roll Bread ~ 毛线球面包

  Wool Roll Bread ... its popularity is booming and bursting the seams of Facebook and Instagram.  Every day you see new posts of it, with different ways of making it as well as an endless assortment of fillings to experiment with.  I too have been browsing the internet to research these various methods and their outcomes.  What is it that makes Wool Woll Bread so crazily popular?  To satisfy my curiosity, I tried my hand at making it and was very happy with the results.  I love seeing the bread strands when I pull apart the bread to reveal the meat floss filling and I enjoy how soft and chewy the bread is.  Jump on the bandwagon, folks, you won't regret it! Wool Roll Bread ~  毛线球面包 (adapted from 'here' with adjustments) Ingredients 300 gm high protein flour or bread flour 30 gm sugar 1 tsp seasalt 1 egg  (55 gm or 65 gm) 70 or 80 ml milk 25 gm melted butter Egg wash (1 whole egg + 1.1/2 tsp water to dilute) Meat floss or whatever you wish to use as filling 80 ml warm mil

Marble Butter Cake ~ 大理石牛油蛋糕

This is one of the most popular Butter Cake recipes among fellow bloggers and I've read many reviews about this cake.  Credit must be given to Mrs S K Ng for so generously sharing her recipe.   This cake is moist, fluffy, soft, not overly sweet and the texture is just right.  Must admit that this is the best butter cake that I've ever tasted.  I tweaked the recipe to make a Marble Butter Cake instead. So glad to see that there weren't any cracks on the surface although it rose slightly in the middle. Marble Butter Cake ~   大理石牛油蛋糕      Ingredients (A) 230 gm butter 150 gm vanilla/caster sugar 200 gm self-raising flour 4 egg yolks   (I used 68 gm eggs with shell) 60 ml milk 1 tsp vanilla essence 8 gm chocolate powder a pinch of salt (B) 4 egg whites 30 gm vanilla/caster sugar Method 1.     Line the base of an 8 inch square pan with parchment paper, grease and dust the sides of the pan with flour.  Set aside. 2.

Bika Ambon Panggang ~ 印尼糕

Kuih Bika Ambon or Honeycomb cake is an Indonesian dessert and from the outset it looks quite challenging to attempt baking this cake in order to achieve a honeycomb pattern.   There are many recipes online and I also googled for Indonesian recipes and watched the video on youtube.  I was looking for a recipe that is not so complicating but straightforward and I managed to come across Whattocooktoday's blog and found her recipe.  I was very delighted when the cake turned out to be a success.  Thanks, Marvellina!   Bika Ambon Panggang  ~   印尼糕 ( adapted from  'here'  with adjustments)   Ingredients for : - Yeast mixture 2 tsp dry yeast 1 Tbsp plain flour 1 Tbsp sugar 2 Tbsp warm water Coconut Milk 350 ml coconut milk 160 gm sugar 1/2 tsp turmeric powder 10 kaffir lime leaves (tear to smaller pieces) 2 lemon grass, bruised for flavour Cake Batter 180 gm tapioca flour 1/4 tsp salt 5 large eggs   Method Mix the ingredients in the Yeast mixture and set aside to let it ferment.