As the Sakura Cherry Blossom is still in season, I bought a set of Sakura cherry blossom products online (here) two weeks ago. I ordered these as I wanted to make something special for Mother’s Day which is just around the corner. I made this soft, light and springy chiffon cake with rice flour and yogurt. Added in some sakura honey syrup and sakura leaf powder into the batter and my kitchen was filled with some mildly fragrant and sweet floral sakura when the cake was being baked in the oven. Definitely a special treat for your Mom to enjoy for her afternoon tea.
Happy Mother’s Day to all wonderful Moms out there!
祝天下的妈妈“母亲节快乐”！
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Sakura Yogurt Chiffon Cake
Prep time
Cook time
Total time
Author: Ann Low
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- Pour batter into the prepared tube pan. Gently bang the pan on the table top to release air bubbles.
- Place cake pan in the preheated oven 170 deg C and bake for about 35-40 minutes.
- When the cake is done, remove from oven and turn the pan over. Remove the cake from pan after cooling.
Notes
The pickled sakura flowers are available at our local bakery supplies store - Kitchen Capers or order online here
3.5.3226
樱花酸奶戚风蛋糕
材料：
- 3个 蛋黄（全蛋约65克）
- 25克 细糖
- 40克栗米油
- 100克 原味酸奶
- 1 茶匙 樱花蜜糖或用普通蜜糖
- 60克 普通面粉/低筋面粉
- 20克 粘米粉
- 2茶匙 樱花叶粉 （可不放）
- 4个 蛋白
- 50克 细糖
- 1/4茶匙 塔塔粉
- 8-10朵 盐渍樱花
做法：
- 先将盐渍樱花冲洗几遍，去掉盐分。浸泡45-60分钟。取出后用厨房纸吸干水分。然后排放在17cm戚风模底部。
- 用手动打蛋器把蛋黄，糖和油拌匀，倒入酸奶，樱花蜜糖，混合均匀致滑。筛入面粉，粘米粉及樱花茶粉，搅拌均匀即可。
- 用电动打蛋器打起蛋白和塔塔粉致粗泡沫，分次加入细糖，打致硬发性发泡。
- 取出1/3蛋白霜与面糊翻拌均匀，再倒入剩余的蛋白霜，用刮刀轻轻翻拌均匀。
- 将面糊倒入戚风烤盘。轻轻把气泡敲出。
- 放进预热烤箱以摄氏170度烤约35-40分钟。
- 烤好后的蛋糕从烤箱取出，立即倒扣直到冷却后脱模即可享用。
- 可以在这里订购盐渍樱花 (在新加坡烘焙店-Kitchen Capers也买得到）
the cake is soft, light and springy
蛋糕很松软很有弹性
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This post is linked to the event Little Thumbs Up (May 2015: YOGURT) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY, and hosted Cheryl of Baking Taitai