Mixed Berries Yogurt Sakura Chiffon

1. Preheat oven at 160 deg C
2. 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.
3. Combine egg yolks with sugar mix well.
4. Add in vegetable oil and mixed berries yogurt drink whisk till well Combine.
5. Sift in the cake flour, baking powder into egg yolk mixture and mix well with a hand whisk. It should be no lumps inside.
6. 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.
7. Lightly fold-in the meringue into the egg yolk mixture in three batches until just combined.
8. Pour the batter into the ungreased cake 18cm pan. Gently bang the pan on the table top to release air bubbles .
9. Bake in oven for 45 to 60 minutes.

** The baking time and temperature illustrated here are general guidelines. Make necessary adjustments on the time and temperature to suit your oven.

Remove the cake from the oven and invert it immediately. Allow it to cool completely before removing from the oven.