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SideChef
Recipes
Asian
Sakura Yogurt Chiffon Cake
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Recipe

10 INGREDIENTS • 10 STEPS • 1HR 40MINS

Sakura Yogurt Chiffon Cake

4
1 rating
A special, delicious chiffon cake for Mother's Day or when you're feeling like having something extra special for dessert.
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Anncoo Journal
Hi, I’m Ann Low, from the sunny island – Singapore. I believe that cooking and baking are an art, and I want to share my experiences with everyone in the world. My recipes are quick and easy with a focus on natural ingredients.
http://www.anncoojournal.com/
A special, delicious chiffon cake for Mother's Day or when you're feeling like having something extra special for dessert.
1HR 40MINS
Total Time
$1.55
Cost Per Serving
Ingredients
Servings
6
US / Metric
Egg
4
Eggs, separated
3 egg yolks and 4 egg whites
Granulated Sugar
1/3 cup
Granulated Sugar
Corn Oil
1.5 oz
Corn Oil
Natural Unflavored Yogurt
1/3 cup
Natural Unflavored Yogurt
Honey
1 tsp
Honey
All-Purpose Flour
1/2 cup
All-Purpose Flour
Rice Flour
2 Tbsp
Rice Flour
Cream of Tartar
1/4 tsp
Cream of Tartar
Sakura Leaf Powder
1/2 Tbsp
Sakura Leaf Powder
Pickled Sakura
8
Pickled Sakura
Nutrition Per Serving
VIEW ALL
Calories
226
Fat
10.2 g
Protein
5.8 g
Carbs
27.4 g
Add to plan
logo
Sakura Yogurt Chiffon Cake
Save
author_avatar
Anncoo Journal
Hi, I’m Ann Low, from the sunny island – Singapore. I believe that cooking and baking are an art, and I want to share my experiences with everyone in the world. My recipes are quick and easy with a focus on natural ingredients.
http://www.anncoojournal.com/
Cooking InstructionsHide images
step 1
Preheat the oven to 170 degrees C (340 degrees F).
step 2
Rinse the Pickled Sakura (8) 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 17-centimeter tube pan, set aside.
step 3
Separate Eggs (4) Yolks and Whites. You will need 3 egg yolk and 4 egg whites. Set aside.
step 4
In a large bowl, mix 3 Egg Yolks, Granulated Sugar (2 Tbsp) and Corn Oil (1.5 oz) together, mix well with a hand whisk. Add Natural Unflavored Yogurt (1/3 cup) and Honey (1 tsp) into it, mix well till combined and smooth.
step 5
Sift in All-Purpose Flour (1/2 cup), Rice Flour (2 Tbsp) and Sakura Leaf Powder (1/2 Tbsp) and mix well again.
step 6
In a mixing bowl, whisk all the Egg Whites and Cream of Tartar (1/4 tsp) till frothy, gradually add in Granulated Sugar (1/4 cup). Continue whisk egg whites till stiff peak forms.
step 7
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.
step 8
Pour batter into the prepared tube pan. Gently bang the pan on the table top to release air bubbles.
step 9
Place cake pan in the preheated oven 170 degrees C (340 degrees F) and bake for about 35-40 minutes.
step 10
When the cake is done, remove from oven and turn the pan over. Remove the cake from pan after cooling. Serve and enjoy!
step 10 When the cake is done, remove from oven and turn the pan over. Remove the cake from pan after cooling. Serve and enjoy!
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Tags
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Asian
Comfort Food
Snack
Shellfish-Free
Kid-Friendly
Vegetarian
Dessert
Japanese
Mother's Day
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