30g caster sugar
35g oil - I used vegetable oil
50g cake flour
1/4 teaspoon baking powder
50ml mixed berries yogurt drink
1/2 tsp Wilton Pink food colouring - mix into mixed berries yogurt drink and stir till even in colour ** optional
10-12 pcs pickled cherry blossom
Meringue
4 egg whites
1/4 teaspoon cream of tartar
35g caster sugar
Method
Rinse the pickled sakura to remove excess salt and soak for 60 minutes. Gently pat dry the flowers on paper towels. Line the flowers on the base of a 18cm tube pan, set aside.
Mix the egg yolks with sugar.
Stir in the mixed berries yogurt drink and vegetable oil. Combine well.
Sift in the cake flour, baking powder.
Stir into egg yolk mixture. It should be no lumps inside.
Use a large mixing bowl, beat the egg whites with an electric mixer until bubbles. Add cream of tartar and mix well. Add in sugar in three batches, about one-third at a time. Beat well between additions. Continue to beat until stiff peaks form.
Lightly fold-in the meringue into the egg yolk mixture in three batches until just combined.
Preheat oven at 160 deg C
Pour the batter into the ungreased cake 18cm pan and bake in oven for 45 minutes.
Remove the cake from the oven and invert it immediately. Allow it to cool completely before removing from the pan.