Sakura Chiffon Cake

Directions

1. 1
   Remove the salt from the sakura petals for the batter with water according to your taste.
2. 2
   Drain the water and chop finely.
3. 3
   Sift the cake flour.
4. 4
   Preheat the oven to 170C.
5. 5
   (Batter) After beating the egg yolks, add the sugar (30 g) and mix with an electric whisk at a high speed.
6. 6
   When the egg yolks have become slightly white and fluffy, set the electric whisk to a low speed and slow dribble in the taihaku sesame oil while mixing.
7. 7
   Add and mix the milk and finely chopped sakura petals.
8. 8
   Then add the cake flour and red food coloring and mix well.
9. 9
   (Meringue) Add the sugar (40 g) to the egg whites in 3 doses, whipping it well after each dose.
10. 10
    Whip until soft peaks form.
11. 11
    Add half of the meringue to the batter along with the liqueur.
12. 12
    Blend very well with a whisk.
13. 13
    Add the remaining meringue and fold by lifting it softly from the bottom and turning the bowl.
14. 14
    Pour the batter into the cake pan and smooth the top with a rubber spatula.
15. 15
    Drop the pan onto the worktop a few times to remove any air bubbles.
16. 16
    Bake in the oven for about 30 minutes at 170C.
17. 17
    Check whether the cake is finished by inserting a bamboo skewer.
18. 18
    Turn the pan over and let it cool.
19. 19
    Once cooled, remove the cake from the pan.
20. 20
    (Whipped cream) Whip the heavy cream and sugar until soft peaks form.
21. 21
    Add the sakura liqueur.
22. 22
    Cover the entire cake with the whipped cream and top with the sakura flowers.