Friday 19 April 2013

Matcha Cherry Blossom Chiffon Plus Giveaways

I love Cherry Blossom (Sakura) and it is always my dream that one day I would be able to enjoy a family picnic under the full bloom cherry blossom trees like those Japanese family do during the Cherry Blossom Festival (Hirosaki Sakura Matsuri). Although last year we went Tokyo during November (read more here) which it impossible to see any cherry blossom but we are bless to have Joyce who visited Osaka last week and shared her trip photos with us at Cuisine Paradise facebook page here.

Other than photos she also helps us to loop back some awesome cherry blossom products like Salt Pickled Cherry Blossoms which are pickled in salt and umezu (ume vinegar), Sakura Leaf Powder and etc which I am going to share with TWO lucky readers as our blog 8th Anniversary Giveaway #1. (refer to the participating details at the end of the post)


The first time I saw this similar chiffon was over at Happy Home Baking post way in October 2011 (here) and her beautiful Sakura Chiffon had indeed captured my heart. So when I get hold of this "precious" pickled cherry blossom (盐渍樱花) from one of my facebook friend, the first cake that comes to my mind was to bake my favourite Matcha Cherry Blossom Chiffon (抹茶盐渍樱花戚风蛋糕).

(Using: 17cm Chiffon Tin | Preparation: 15 minutes | Baking: 30 minutes)

80g Cake Flour
1.5 Teaspoon Matcha Powder
25g Caster Sugar
3 Egg Yolks
50ml Vegetable/Corn Oil
50ml Drinking Water
Some Salt Pickled Cherry Blossoms (盐渍樱花), soaked in water
4 Egg Whites
45g Caster Sugar

1. Rinse and soak the pickled cherry blossoms in water for about 15 - 20 minutes, removed and place it on kitchen paper towel and pat dry before arranging them on chiffon tin. (refer to the photo above)

2. Whisk egg yolks and 25g caster sugar for 2 minutes till slightly pale in colour, stir in oil and water in sequence until everything is well combined.

3. Next slowly whisk in the sieved flours (cake flour and matcha powder) into the egg mixture till no trace of flour is found. Set aside.

4. Preheat the oven to 180°C (degree Celsius).

5. Beat egg whites and 1/2 of the remaining 45g caster sugar with an electric mixer until mixture becomes frothy and foamy.

6.Add in the other 1/2 of the sugar and continue to beat on medium speed until stiff peaks form. (the whole process takes less than 5 minutes and the egg whites remains in the bowl when it is overturn)

7. Using a balloon whisk carefully whisk in the stiff egg white into the egg yolk batter in 3 separate additions, with the 1st addition to incorporate the whites into the yolk mixture till combined leaving no trace of whites.

8. Next add in the 2nd and 3rd addition of whites using the balloon whisk in a gentle manner in order not to knock off the air in the whites, just fold till no trace of whites and the mixture are well combined.

9. Lastly lift up the bowl to height, pour the mixture into the tube pan and tap the pan once or twice on a table top to get rid of any trapped air bubbles in the batter.

10. Bake the cake in the preheated oven (2nd lower rack) for about 30 minutes or when the surfaces turns golden brown. (you can insert a skewer into the centre and test if it comes out clean)

11. Remove it from the oven and invert the pan immediately to let it rest on top of a cup. Make sure it cool completely before unmould.

12. To remove the cake from the pan, run a thin-bladed knife (i use a small plastic spatula) around the inside of the pan and the center core.

13. Release the cake and run the knife/spatula along the base of the pan to remove the cake completely.

I choose to pair those pickled cherry blossom with chiffon cake is because I love it's soft and fluffy texture as well as it's low content of fat used. A slice of this Matcha Cherry Blossom Chiffon also goes well with a cup of Sakura Tea or any light fragrant tea of your choice.


To celebrate Cuisine Paradise's 8th Birthday, we are giving away a sets of these "Pickled Sakura Cherry Blossoms + Sakura Leave Powder" bought from Japan directly to TWO of our lucky readers/followers.

To Participate:-

1. LIKE and SHARE this photo on Facebook. (remember to leave a comment that you have liked and shared over at Facebook)

2. Leave a comment at this post sharing how you would like to use these goodies?

Terms And Conditions
* This giveaway ends on Monday, 22 April 2013 (NOON, Singapore time).
* ALL readers (including those overseas with valid mailing address) of Cuisine Paradise.
* Participants must follow the instructions mentioned above to be eligible for the giveaway.
* Please leave a valid email address when filling out the comment form so that we can contact you immediately if you are one of the winners.

[UPDATED ON:- 22 April 2013m 10.40pm]

*Photos taken using Canon EOS M, M18-55 lens on Manual mode