Рецепт Sakura Yogurt Chiffon Cake 樱花酸奶戚风蛋糕
As the Sakura Cherry Blossom is still in season, I bought a set of Sakura cherry blossom products online (here) two weeks ago. I ordered these as I wanted to make something special for Mother's Day which is just around the corner. I made this soft, light and springy chiffon cake with rice flour and yogurt. Added in some sakura honey syrup and sakura leaf powder into the batter and my kitchen was filled with some mildly fragrant and sweet floral sakura when the cake was being baked in the oven. Definitely a special treat for your Mom to enjoy for her afternoon tea.
Happy Mother's Day to all wonderful Mums out there!
Sakura Yogurt Chiffon Cake
Ingredients:
- 3 egg yolks (egg 65g each)
- 25g sugar
- 100g natural yogurt
- 1 tsp sakura honey syrup
- 60g plain flour
- 20g rice flour
- 2 tsp sakura leaf powder
- 4 egg whites
- 50g sugar
- 1/4 tsp cream of tartar
8-10 pickled sakura
Method:
Rinse the pickled sakura 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 17cm tube pan, set aside.
In a large bowl, mix egg yolks, sugar and oil together, mix well with a hand whisk. Add yogurt and sakura honey syrup into it, mix well till combined and smooth. Sift in plain flour, rice flour and sakura powder and mix well again.
In a mixing bowl, whisk egg whites and cream of tartar till frothy, gradually add in sugar. Continue whisk egg whites till stiff peak but not dry.
Fold 1/3 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 deg C 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.
the cake is soft, light and springy
3个 蛋黄（全蛋约65克）
25克 细糖
100克 原味酸奶
1 茶匙 樱花蜜糖
60克 普通面粉
20克 粘米粉
2茶匙 樱花叶粉
4个 蛋白
50克 细糖
1/4茶匙 塔塔粉
8-10朵 盐渍樱花
先将盐渍樱花冲洗几遍，去掉盐分。浸泡45-60分钟。取出后用厨房纸吸干水分。然后排放在17cm戚风模底部。
取出1/3蛋白霜与面糊翻拌均匀，再倒入剩余的蛋白霜，用刮刀轻轻翻拌均匀。
放进预热烤箱以摄氏170度烤约35-40分钟。