December 08, 2012

Sakura Chiffon..樱花戚风

I received a small pack of pickled sakura from Sonia last two weeks. When i was shopping in her 'Kedai Runcit' i asked her did she sell pickled sakura? She told me she did not sell that but she can give me some. I am so delighted :) when she told me that. She is so generous to share some of her pickled sakura with me....

很开心 ^-^ 在两个星期前收到Sonia寄来的蛋糕分切器和她送的盐渍樱花.  当时我问她的 'Kedai Runcit' 有没有卖盐渍樱花吗? 非常亲切又大方的她说'没,不过可以送你一些!' 太好了, 高兴呢...
Once the pickled sakura was soaked in the glass of water..Ohh!! its so beautiful ....把樱花浸泡在水里的那一刻, 花瓣散开时..是多么的漂亮..浪漫啊!!


Looks how beautiful and romantic this is....很浪漫的感觉..是吧..(n n)


I am supposed to make a swiss roll with this pickled sakura but i saw this Sakura Chiffon and i fall in love with it ..LOL 
A simple and plain looking chiffon when sakura is added the whole chiffon is transform into a Gorgeous and Elegant looking Chiffon..^^


Sakura Chiffon for you, Sonia.
Dear Sonia, thank you very much!! 
 送给Sonia的樱花戚风蛋糕..谢谢你Sonia~(^o^) 


Ask me how is the taste??
This chiffon is fluffy and soft. Gives a light fragrance scent and taste of sour plum..


感觉很浪漫,高雅的感觉对吧~
原本是想收到樱花就做樱花蛋糕卷..不过..不过..我移情别恋了..爱上樱花戚风..~(*^_^)~..呵呵
(不过我还是有留了一点樱花噢..)

Have a slice of this pretty cake??

想跟你分享一片浪漫的戚风如何??


Sakura Chiffon .. 樱花戚风
 recipe source:月满西楼
(original recipe is in Mandarin)

Ingredients for meringue:
4 egg whites
30g castor sugar
1g sea salt
a few drops of vinegar(i used 1 tsp lemon juice)

Ingredients for yolk batter:
4 egg yolks
10g castor sugar
75g low protein flour
45g corn oil
70g milk

a 7 inches (18cm) tube pan
12 pickled sakura ( i used 9 only..have to save some up..)

  • soaked the pickled sakura for 2 hours but i soaked mine for 30 minutes only..
  • Dried it on a piece of kitchen towel, set aside 6 whole (pretty ones) pickled sakura and chopped the rest and coated with some plain flour..(i think i chopped mine too fine  so it oxidize and it doesn't look pretty in the cake..:( Oohh!! blame me for that
To do yolk batter:
  • In a mixing bowl add egg yolks. Stir in castor sugar, milk  and corn oil to combine. Fold in flour and chopped pickled sakura then mixed well. Set aside.

To do the meringue:
  • Whisk egg white and lemon juice till frothy, gradually add in 15g sugar keep whisking until mixture form soft peak. Gradually add in sugar 15g, beating at high speed until stiff peak.            (i whisk mine till medium soft peak)
  • Gently fold in meringue into egg yolk batter until blended.
  •  Pour batter into a ungreased 7 inches (18cm) tube pan. Bake in a preheated oven at 170c on low rack for 40 minutes. (i tent my chiffon half way through to prevent it from getting too dark)
  • Once cake is cooked remove from oven and invert cake until it is cooled. Slice and serve..:D

Hope you ENJOY this as much as i do!
                                ********

37 comments:

  1. Lovely Sakura chiffon cake. Well done :)

    ReplyDelete
    Replies
    1. Hi Esther,
      Thanks for dropping by.

      Delete
  2. Mui Mui ,蛋糕好好好漂亮浪漫(羡慕啦)这
    扑扑通通简单的戚风放上高雅樱花,突然升级了。真希望有天我也能尝试这樱花的小玩意。。
    樱花(只有日本才能买到吗?)

    ReplyDelete
    Replies
    1. 对的,这樱花吃起来味道是否淡淡香?

      Delete
    2. 是淡淡的情人酸梅香而味道呢。。咸。。哈哈

      Delete
  3. It's really really pretty! Such a gorgeous cake.

    ReplyDelete
  4. The sakura is very captivating regardless what bakes we made into and so it is for chiffon cakes too.

    ReplyDelete
  5. Don't mentioned Mui Mui, just a small gift .oh, this chiffon look so sweet, next time I also want to try out,

    ReplyDelete
    Replies
    1. Sonia, thanks again.
      Your are so sweet:)

      Delete
  6. 非常美丽+特别的chiffon cake。很厉害哦!

    ReplyDelete
    Replies
    1. Jo,
      谢谢你过奖了。
      我也很喜欢你家的戚风!

      Delete
  7. Beautiful! I also love the sakura pickles very much and I order it online. The sakura pickles are still sitting in my fridge, will try it after Christmas :)

    ReplyDelete
    Replies
    1. Thanks Ann,
      I love this pickled Sakura too.
      Before I left it hibernate in my fridge I must take action..heehee
      Looking forward to see your pickled Sakura creation after Christmas :)

      Delete
  8. 梅梅。。。。
    好美好美好美啊!!!!!!!!!!!
    喜欢得很。。=)

    ReplyDelete
    Replies
    1. 谢谢莎莎!
      就像莎莎那样美吗?
      哈哈!

      Delete
  9. 喜欢樱花的优雅。。。。
    樱花戚风很迷人呢。。。。

    ReplyDelete
    Replies
    1. 枫, 谢谢你,优雅的曾赞:)

      Delete
  10. Mui Mui, what a pretty chiffon cake with flowers!

    ReplyDelete
  11. This is the prettiest chiffon cake I've seen! Looks so soft, spongy and perfectly baked! Yummy too!

    ReplyDelete
    Replies
    1. Joyce, Thanks for compliments!
      Yes, I love the elegant look of this cake too:)

      Delete
  12. Hi Mui Mui, love your sakura chiffon. So cute and pretty, very cottony soft too. Yum Yum
    Best Regards

    ReplyDelete
    Replies
    1. Amelia,
      Thanks for compliments.
      The pickled Sakura does makes the chiffon prettier:)

      Delete
  13. 真是一个很浪漫的7风呢 :)

    ReplyDelete
    Replies
    1. Cass,
      你也来浪漫一下吧!:D

      Delete
  14. Wow! This is my kind of girly cake that I adore! So lovely & sweet. :)

    ReplyDelete
    Replies
    1. Kit, thanks for compliments!
      You are right it's a girly kind of chiffon.
      Sweet n cute:)

      Delete
  15. i must say that the sakura lfowers on top makes the cake look very pretty! you really ''chap to poh" got free sakura flowers!!

    ReplyDelete
    Replies
    1. Lena, ya lor!
      I really felt so 'ChapToh Poh' hahaha

      Delete

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