Sakura Yogurt Chiffon Cake
Prep time: 
Cook time: 
Total time: 
  • 3 egg yolks (egg 65g each)
  • 25g sugar
  • 40g Corn oil
  • 100g natural yogurt
  • 1 tsp sakura honey syrup or normal honey
  • 60g plain flour/cake flour
  • 20g rice flour
  • 2 tsp sakura leaf powder (optional)
  • 4 egg whites
  • 50g sugar
  • ¼ tsp cream of tartar
  • 8-10 pickled sakura
  1. Rinse the pickled sakura to remove excess salt and soak for 45-60 minutes. Gently pat dry the flowers on paper towels. Line the flowers on the base of a 17cm tube pan, set aside.
  2. In a large bowl, mix egg yolks, sugar and oil together, mix well with a hand whisk. Add yogurt and sakura honey syrup into it, mix well till combined and smooth. Sift in plain flour, rice flour and sakura powder and mix well again.
  3. In a mixing bowl, whisk egg whites and cream of tartar till frothy, gradually add in sugar. Continue whisk egg whites till stiff peak forms.
  4. Fold ⅓ of egg whites into the yolk mixture. Then pour in the rest of the egg whites and fold gently until combined with a rubber spatula.
  5. Pour batter into the prepared tube pan. Gently bang the pan on the table top to release air bubbles.
  6. Place cake pan in the preheated oven 170 deg C and bake for about 35-40 minutes.
  7. When the cake is done, remove from oven and turn the pan over. Remove the cake from pan after cooling.
The pickled sakura flowers are available at our local bakery supplies store - Kitchen Capers or order online here
Recipe by Anncoo Journal at