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.
Yolks and Whites. You will need 3 egg yolk and 4 egg whites. Set aside.
In a large bowl, mix 3 Egg Yolks,
Granulated Sugar (2 Tbsp)
Corn Oil (1.5 oz)
together, mix well with a hand whisk. Add
Natural Unflavored Yogurt (1/3 cup)
Honey (1 tsp)
into it, mix well till combined and smooth.
All-Purpose Flour (1/2 cup)
Rice Flour (2 Tbsp)
Sakura Leaf Powder (1/2 Tbsp)
and mix well again.
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.
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 degrees C (340 degrees F) 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. Serve and enjoy!