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1
Place the salt preserved sakura blossoms down, rinse in warm water, press down with a paper towel to remove the moisture, and line them up in the mold.
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2
Sift the cake flour.
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3
Divide the egg yolks and whites.
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4
Preheat the oven to 170C.
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5
Add half of the sugar to the egg yolk bowl, whip until it is white and frothy, and add in the water, vegetable oil, and sakura an.
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6
Sift the cake flour once more into Step 3, and mix well (you could add in food coloring (red) to the an if you prefer).
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7
Add in the remaining sugar to the egg white bowl, a little at a time, and whip into a firm meringue.
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8
Add 1/3 of the meringue from Step 5 to Step 4, mix roughly, add in another half of the meringue, and mix together.
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9
Finally, add the batter to the leftover meringue bowl, stir upwards from the bottom without popping the bubbles, and fold it onto itself while mixing.
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10
Pour into the chiffon mold.
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11
Grab hold of the center of the mold, pick it up, and please smack the bottom to get rid of the air.
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12
Set it into the oven.
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13
Bake at 170C for 20 minutes.
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14
During the process, cut it in 5 places with a bread knife (optional).
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15
Reduce the temperature of the oven to 160C, and bake for an additional 10 minutes (You can also just bake it at 170C).
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16
After poking it with a toothpick and if it comes out clean, take it out.
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17
Flip the mold over on top of a cup etc.
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18
after taking it out of the oven, and wait until the cake cools.
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19
(It will fall apart if you try to remove it from the mold while it is warm).
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20
After the cake has cooled, run a palette knife around the edges, and remove it from the mold.
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21
It is a good idea to use a toothpick around the center.
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22
Flip it upside down onto a plate, and take it out of the mold.
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23
Decorate it, and it is done.
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24
It is delicious just like this, or with heavy cream if you like.
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25
This is the sakura an paste in used this time.
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26
It is Oshima salt-preserved sakura blossoms kneaded into Japanese-style an (1 kg).
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27
It is really good.
