Sakura Yogurt Chiffon Cake 樱花酸奶戚风蛋糕

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 hours. 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.
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