Cherry blossom chiffon cake Recipe

Name: Cherry blossom chiffon cake
Prep time: 55 min
Cook time: 25 min
Total time: 80 min
Yield: 6
Cuisine: Korean
Ingredients: 3 Egg yolks; 35g Sugar; 2g Vanilla extract; 1/8ts Red rice flour; 50g Milk; 25g Vegetable oil; a pinch of Salt; 15g Cherry blossom syrup; 75g Cake flour; 2g Baking powder; 1g Baking soda; Meringue:3 egg whites; 40g sugar; Whipped cream:250g whipping cream; 25g sugar; red food coloring a little; ; Strawberry; Cherry Blossom

by Cooking Tree 2022-09-26

written by Cooking Tree 2022-09-26

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Cooking Tree will show you how to make a homemade version of this delectable recipe for Cherry blossom chiffon cake.

I made a cherry blossom chiffon cake decorated with delicate cherry blossoms~
When I put cherry blossom syrup on the cake, the cake smells like cherry blossoms, and the cherry blossoms on top smell like it, so I think it’s a perfect cake for spring~^^

I think adding a strawberry in the middle adds freshness and the taste is even better~

When baking the chiffon cake, I did not add any coloring but added a small amount of red rice flour to give it color.

The cake is so soft and fluffy that it feels lovely when you eat it~♡

Enjoy watching~♬~♪

Follow along with the 📝 recipes below👇🏾👇🏾

Cherry blossom chiffon cake
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Rating: 5.0/5
( 35 voted )

Serves: 6 Prep Time: 55 Minutes Cooking Time: 25 Minutes 25 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

3 Egg yolks
35g Sugar
2g Vanilla extract
1/8ts Red rice flour
50g Milk
25g Vegetable oil
a pinch of Salt
15g Cherry blossom syrup
75g Cake flour
2g Baking powder
1g Baking soda

Meringue:

3 egg whites
40g sugar

Whipped cream:

250g whipping cream
25g sugar
red food coloring a little

Strawberry
Cherry Blossom

Instructions

Add egg yolk, sugar, vanilla extract, and red rice flour and mix. In a bowl with milk, add vegetable oil, salt, and cherry blossom syrup and mix.
Add the milk mixture to the egg yolk mixture and mix. Sift the soft flour, baking powder, and baking soda and mix.
Divide the meringue into 3 batches and mix.
Sprinkle water on the chiffon mold, pour the dough, clear air bubbles, bake in an oven preheated to 170 degrees for 25 minutes, turn over and cool completely.
Remove the cake from the mold, cut off the top, and divide into two.
Spread whipped pink whipped cream on the cake, put strawberries on top, and apply cream.
Put another cake, apply cream on the top and sides, and make a pattern on the side.
Flatten the top, squeeze the cream, and put the cherry blossoms on top.

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