A special, delicious chiffon cake for Mother's Day or when you're feeling like having something extra special for dessert.
Total Time
1hr 40min
4.0
1 Rating
Author: Anncoo Journal
Servings:
6
Ingredients
•
4
Eggs
, separated
•
1/3
cup
Granulated Sugar
•
1.5
oz
Corn Oil
•
1/3
cup
Natural Unflavored Yogurt
•
1
tsp
Honey
•
1/2
cup
All-Purpose Flour
•
7
tsp
Rice Flour
•
as needed
Cream of Tartar
•
2
tsp
Sakura Leaf Powder
•
8
Pickled Sakura
Cooking Instructions
1.
Preheat the oven to 170 degrees C (340 degrees F).
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.
3.
Separate Eggs (4) Yolks and Whites. You will need 3 egg yolk and 4 egg whites. Set aside.
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.
5.
Sift in All-Purpose Flour (1/2 cup), Rice Flour (7 tsp) and Sakura Leaf Powder (2 tsp) and mix well again.
6.
In a mixing bowl, whisk all the Egg Whites and Cream of Tartar (as needed) till frothy, gradually add in Granulated Sugar (4 Tbsp). Continue whisk egg whites till stiff peak forms.
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.
8.
Pour batter into the prepared tube pan. Gently bang the pan on the table top to release air bubbles.
9.
Place cake pan in the preheated oven 170 degrees C (340 degrees F) and bake for about 35-40 minutes.
10.
When the cake is done, remove from oven and turn the pan over. Remove the cake from pan after cooling. Serve and enjoy!
Nutrition Per Serving
CALORIES
226
FAT
10.2 g
PROTEIN
5.8 g
CARBS
27.4 g
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