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Preparation: Preheat oven to 170 C(340 F ).
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Sift the cake flour.
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Egg yolk should be at room temperature.
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Dry all baking tools.
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Measure all ingredients before starting.
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Swish the cherry blossom in water to remove the salt, then put blossoms in the cup, pour water over it.We need 130 ml Sakura Cha for this cake.
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Remove the blossoms and place blossoms in the bottom of a chiffon cake pan.
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In a large bowl, beat the egg whites and a pinch of salt with a electric mixer on high speed until it forms a dense foam.
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Add sugar and beat on slow-medium speed until it forms stiff peaks.
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In a large bowl, beat egg yolks and sugar until thick and light colored in a double boiler.
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Add olive oil gradually into the egg yolk mixture.
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Stirring continually and gently.
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Pour the sakura flavored warm water gradually into the yolk mixture, stirring continually to emulsify.
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Add a half of the flour into the yolk mixture and mix well.
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Add the rest of the flour and mix with a whisk until it's smooth.
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Fold 1/3 of the meringue into the yolk mixture with a whisk.
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Fold the remaining meringue into yolk mixture with a whisk.
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Pour the batter into the ungreased pan.
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Lift and drop the pan on the counter to pop the air bubbles.
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Bake for about 35 minutes or until a toothpick inserted into the center comes out clean.
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Remove from the oven, invert the cake onto a neck of wine bottle (I used a shochu bottle though.)
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at least 2 hours.
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Gently run the knife along the pan to remove the cake.
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Serve plain or with whipped cream!
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It's smooth and soft!
