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Sunday, April 29, 2012

Osmanthus(Gui Hua) Chiffon Cake

I loved osmanthus aka gui hua so much that I have to drink the tea almost everyday.Ha! For this chiffon,its a combination of 2 recipes.I just mix and match according to my feeling and walah! It was a success! A soft,moist chiffon with a slight tinge of osmanthus.I am so going to make this for the next gathering!

  • 1 x 17cm tube tin

You will need:

100g cake flour
25g rock sugar
1 teaspoon baking powder
50ml oil
75ml water
1 tablespoon osmanthus flowers (add more if stronger taste is preferred.)
4 small egg yolks (or 3 medium egg yolks)

4 small egg whites (or 3 medium egg whites)
1/4 teaspoon cream of tartar
40g sugar

The Preparation:
  1. Boil water and melt the rock sugar,add in flowers,set aside to cool.
  2. Sift flour and baking powder.
  3. Mix the rest of the ingredients in (A) with 1. and 2. with a hand whisk till well mixed.
  4. Beat egg whites and cream of tartar with electric whisk and add in sugar gradually,beat till stiff peaks formed.
  5. Fold in 1/3 of egg white mixture into mixture in step 1. Then slowly fold in the rest until well mixed,do not deflate the egg white mixture.
  6. Pour into ungreased tube tins (1/2 to 3/4).

The Baking:
  1. Bake in a preheated oven at 170°C for 20 minutes and 160°C for another 20 minutes or till cooked.
  2. Remove from oven and invert the tin.
  3. When cake is completely cooled,unmould from tin,slice and serve.

  • To know if your cake is cooked thoroughly or not,insert a skewer or satay stick onto the centre.If it comes out clean,it is done.
  • Different mixers and ovens will differ in mixing and cooking time.
  • If you like,you can replace the flowers with tea leaves and rock sugar with normal sugar.
  • The cake tastes better the next day as the fragrance infused the cake overnight.
  • For more info,click here and here.

Modified from recipes by:Pu-erh Chiffon by Simply Hanushi and Osmanthus Chiffon by Vivian Pang.

~Indulge in what we make at DeQueenKitchen~

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