櫻花原味戚風蛋糕 Cherry Blossom Chiffon Cake

【今日材料 / Today's Ingredients】17cm 淺井加高模（這個模原配方是 4 顆蛋，我還是用 3 蛋的配方）/ 17cm Tall Chiffon Cake Mold. The original recipe for this mold is 4 eggs, but I like to use my 3 egg recipe. It works well for me.

Photo from https://store.shopping.yahoo.co.jp/asai-tool/al-sf-17t.html#&gid=itemImage&pid=1

【蛋黃糊 / Egg Yolk Batter】

1. 蛋黃/Egg yolk：3 個
2. 日本和田製糖：本和香糖/Sugar：22g（風味柔和，色澤乳白，甜度最高，礦物質少。這是比較和田製糖三種糖，分別是上赤糖亞麻、上赤糖琥珀、本和香糖。參考烘培木作坊網站。）Japan has a wide range of sugar. Different sugar has different scent, flavor, and sweetness. 
3. 水/Water：25g
4. 葵花籽油/Sunflower oil：30g
5. 低粉/Cake flour：60g

【鹽漬櫻花】用溫水濾過鹽分，然後將櫻花泡開，用餐巾紙壓乾櫻花，鋪平在模具底部。

【Salt Pickled Sakura】 Rinse off the salt on Sakura blossoms. Then put Sakura blossoms in warm water till the petals are waving in the water. Put Sakura blossoms on paper tower and dry them. Arrange the blossom on the bottom of the mold.

【蛋白霜 / Meringue】

1. 蛋白/Egg White：3 個
2. 海藻糖/Sugar：45g (The sugar I use is less sweet and very delicate)

{How To} 打到 6 分發。KA 5Q 抬頭式攪拌機，速度 4。(KitchenAid 5Q Stand Mixer, speed 4 )

1. 第一分鐘，打出粗泡，加入1/3 糖。(Whisk egg white for 1 min and add 1/3 of the sugar)
2. 大約第二分鐘，再加入 1/3 糖。(Around after 2 mins add 1/3 of the sugar) 
3. 大約第三分鐘，再加入剩下的糖。(Around after 3 mins add the rest of the sugar) 
4. 這次共攪拌 6 分鐘。Beat till Medium SOFT peak. It took around 6 mins today.

【混合蛋糕糊 / Mixing Egg Yolk Batter And Meringue】

1. 把 1/3 蛋白霜加入蛋黃糊中，輕拌均勻。(Scrape 1/3 of meringue and add to egg yolk batter. I will scrape  the outer part of the meringue. Then gently mix well.) 
2. 再把 1 的混合物倒入剩下的蛋白霜中，輕拌均勻。(Then pour the mixer of 1. to meringue. Gently mix well. This should be done in 30 seconds if your meringue is in good soft condition.) 
3. 把蛋糕糊倒入模具中，平整表面。(Pour the cake batter in the mold. )

【烤程 / Baking Settings】  Bosch 8 series

1. 上下火預熱至 180 度℃。(Preheat the oven to 180℃)
2. 前十分鐘以烤表面為主，放層 3 。(I hope to bake the top surface of the cake for the first 10 mins, so I put the mold on shelf 3)
3. 10 分鐘後取出畫線，溫度降為 170 度。(After 10 mins of baking, take the mold out and draw 6 lines on the top surface of the cake. Then put the mold back to oven but change to shelf 2, and decrease the temperature to 170℃)
4. 將蛋糕模放層 2。
5. 續烤 15 分鐘。(Continue baking for another 15 mins)