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RECIPE
10 INGREDIENTS 9 STEPS 1hr 40min

Sakura Yogurt Chiffon Cake

4.0
1 Ratings
A special, delicious chiffon cake for Mother's Day or when you're feeling like having something extra special for dessert.
Sakura Yogurt Chiffon Cake Recipe | SideChef
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A special, delicious chiffon cake for Mother's Day or when you're feeling like having something extra special for dessert.
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/
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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/
1hr 40min
Total Time
$1.55
Cost Per Serving

Ingredients

Servings
6
US / METRIC
4
Eggs , separated
3 egg yolks and 4 egg whites
1.5 oz
Corn Oil
1/3 cup
Natural Unflavored Yogurt
1 tsp
2 Tbsp
Rice Flour
1/4 tsp
Cream of Tartar
1/2 Tbsp
Sakura Leaf Powder
8
Pickled Sakura
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For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
226
FAT
10.2 g
PROTEIN
5.8 g
CARBS
27.4 g

Cooking Instructions

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Step 1
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 2
Separate Eggs (4) Yolks and Whites. You will need 3 egg yolk and 4 egg whites. Set aside.
Step 3
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 4
Sift in All-Purpose Flour (1/2 cup) , Rice Flour (2 Tbsp) and Sakura Leaf Powder (1/2 Tbsp) and mix well again.
Step 5
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 6
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 7
Pour batter into the prepared tube pan. Gently bang the pan on the table top to release air bubbles.
Step 8
Place cake pan in the preheated oven 170 degrees C (340 degrees F) and bake for about 35-40 minutes.
Step 9
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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Nutrition Per Serving
Calories
226
% Daily Value*
Fat
10.2 g
13%
Saturated Fat
1.8 g
9%
Trans Fat
0.0 g
--
Cholesterol
122.9 mg
41%
Carbohydrates
27.4 g
10%
Fiber
0.9 g
3%
Sugars
15.5 g
--
Protein
5.8 g
12%
Sodium
52.4 mg
2%
Vitamin D
0.7 µg
3%
Calcium
33.8 mg
3%
Iron
1.1 mg
6%
Potassium
77.3 mg
2%
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