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1
Remove the salt from the sakura petals for the batter with water according to your taste.
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2
Drain the water and chop finely.
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3
Sift the cake flour.
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4
Preheat the oven to 170C.
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5
(Batter) After beating the egg yolks, add the sugar (30 g) and mix with an electric whisk at a high speed.
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6
When the egg yolks have become slightly white and fluffy, set the electric whisk to a low speed and slow dribble in the taihaku sesame oil while mixing.
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7
Add and mix the milk and finely chopped sakura petals.
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8
Then add the cake flour and red food coloring and mix well.
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9
(Meringue) Add the sugar (40 g) to the egg whites in 3 doses, whipping it well after each dose.
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10
Whip until soft peaks form.
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11
Add half of the meringue to the batter along with the liqueur.
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12
Blend very well with a whisk.
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13
Add the remaining meringue and fold by lifting it softly from the bottom and turning the bowl.
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14
Pour the batter into the cake pan and smooth the top with a rubber spatula.
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15
Drop the pan onto the worktop a few times to remove any air bubbles.
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16
Bake in the oven for about 30 minutes at 170C.
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17
Check whether the cake is finished by inserting a bamboo skewer.
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18
Turn the pan over and let it cool.
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19
Once cooled, remove the cake from the pan.
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20
(Whipped cream) Whip the heavy cream and sugar until soft peaks form.
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21
Add the sakura liqueur.
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22
Cover the entire cake with the whipped cream and top with the sakura flowers.
