Sakura Yogurt Chiffon Cake
A special, delicious chiffon cake for Mother's Day or when you're feeling like having something extra special for dessert.
Ingredients
Cooking Instructions
step 1
Preheat the oven to 170 degrees C (340 degrees F).
step 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.
step 3
Separate Eggland's Best Classic Eggs (4) Yolks and Whites. You will need 3 egg yolk and 4 egg whites. Set aside.
step 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.
step 5
Sift in All-Purpose Flour (1/2 cup), Rice Flour (2 Tbsp) and Sakura Leaf Powder (2 tsp) and mix well again.
step 6
In a mixing bowl, whisk all the Egg Whites and Cream of Tartar (1/4 tsp) till frothy, gradually add in Granulated Sugar (4 Tbsp). Continue whisk egg whites till stiff peak forms.
step 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.
step 8
Pour batter into the prepared tube pan. Gently bang the pan on the table top to release air bubbles.
step 9
Place cake pan in the preheated oven 170 degrees C (340 degrees F) and bake for about 35-40 minutes.
step 10
When the cake is done, remove from oven and turn the pan over. Remove the cake from pan after cooling. Serve and enjoy!
