Number two chiffon cake to join Aspiring Bakers before the month ends. Something rather rare and usually happens around March to April of each year. Since I still have some preserve Cherry Blossom left the the fridge, I thought I should make try out how this cake would taste like. The main ingredient that give the taste to the cake is the Sakura leaves's powder. If you have tasted the traditional Japanese cake/mochi, that wrapped with Sakura leave, that is how this cake taste like. The preserved Sakura sitting on top of the cake merely give the look of how what a Sakura chiffon cake should be, and well, it makes the cake look rather pretty I think. From the same book of 福田涥子, I picked this cake to share with those who love chiffon cakes!
1. Soak and drain the sakura flowers, then place them at the bottom of a 17cm Chiffon cake tin.
2. Beat yolk and 1/3 of sugar in a bowl, add in oil followed by water. Mix well till the sugar is dissolved. Add in flour and sakura leave powder.
3. Beat egg whites till foamy then add in the remaining sugar slowly. Beat the egg white till it's stiff.
4. Mix 1/3 of the egg white to the yolk batter till well blended. Fold in the rest of the white and blend them well. Pour batter in to the prepared tin and bake at pre heated oven for 30 minutes at 180'c.
5 When the cake is cooked, invert the cake tin to let the cake cool completely before cutting the cake.