Spring is in the air, and Easter is just around the corner! If you're ready to enjoy and embrace this wonderful season, we have a special treat to share that will add even more sweetness to your days.
In this blog, you will discover an irresistible cake recipe that's perfect for the Easter days and is sure to delight your loved ones. Additionally, we are thrilled to announce the launch of an exciting giveaway.
If you're interested, keep reading, and good luck!
Share your Easter table decor idea and get a Giveaway gift!
Lucky 10 winners will receive a set of three silicone kitchen tools.
Follow the below steps to join:
- Follow @yamazaki.home.europe on Instagram
- Tag 2 friends in the comment section of our campaign post
- Share your Easter table decoration ideas from your home with the hashtag #yamazakieuropegiveaway and mention @yamazaki.home.europe
Get creative and post a picture of your home to inspire us!
Recipe: Easter Carrot Chiffon Cake
What's Easter without some sweet treats? Our light and airy chiffon cake is the perfect addition to your Easter table. Moist and refined with cinnamon and carrots, it's the ideal choice for the season and is sure to become the star at your next family get-together. It doesn't require baking powder but relies solely on beaten egg whites and egg yolks.
So, give it a try and bring the Easter vibe to your dining table!
Ingredients (for a 17 cm springform):
- 4 eggs (size M or L)
- 80 g sugar
- 60 g grated carrots
- 40 ml oil
- 40 ml milk
- 1 tsp cinnamon powder
- a pinch of salt
Preparation:
- Preheat the oven to 160°C top/bottom heat.
- Separate the egg yolks and whites and put the egg whites in the freezer.
- Add half of the sugar (40 g) to the egg yolks and beat with a hand mixer until creamy. Add oil and mix thoroughly.
- Next, add milk and sifted flour mixed with cinnamon and grated carrots. Whisk the batter until it becomes smooth.
- Take out the egg whites, add a pinch of salt, and beat them. Gradually add the remaining sugar, and whip it until stiff.
- Add 1/3 of the egg white to the batter and carefully fold it in. Then, add the remaining.
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- Pour the batter into a springform pan and run a knife gently through it to remove air.
- Bake on the lowest rack of the oven for about 30-35 minutes (baking time may vary depending on your oven).
- Remove the cake from the oven and immediately flip the pan onto a wire rack to cool completely.
- Once cooled, run a knife around the edges of the springform to release the cake.
- Garnish with powdered sugar or whipped cream as preferred.
- Enjoy!
