Osmanthus Chiffon Cake

Chiffon Again! :D I always loves osmanthus fragrant :D But quite disappoint with the result, I should have thrown in the osmanthus flower into the batter rather than straining it away. Can't really detect the osmanthus flavour though I've added a tbsp of dried flowers at the last minute.

Osmanthus Flower & Osmanthus Sugar

Recipe adapted (with modifcations) from Vivian Pang's Kitchen

Ingredients

(A)

• 50gm osmanthus sugar
• 4 tbsp osmanthus, 桂花
• 120ml water

(B)

• 4 egg yolks
• 1/4 tsp salt
• 40gm corn oil

(C)

• 100gm Top flour
• 3/4 tsp baking powder
• 2 tbsp osmanthus, 桂花
  

(D)

• 5 egg whites
• 30gm sugar

Method

1. Put all ingredients (A) into a pot. Bring to boil, off heat and let it sit for 10mins. This is to bring out more aroma from the herbs. Set aside to cool.
2. Pour egg yolks, salt and oil in a bowl. Stir well.
3. Add in the cool syrup from (A). Stir well.
4. Fold in sifted flour and baking powder. Mix till smooth. Stir in osmanthus.
5. In another bowl, whisk the egg whites till frothy. Add sugar gradually and beat till stiff.
6. Fold in 1/3 of the whites into the yolk mixture till well incorporated.
7. Pour in the remaining egg whites and fold gently till well combined.
8. Pour into chiffon mould. Bake in preheated oven at 180 deg cel for 45mins.
9. Immediately invert it after removal from oven. Leave to cool. When cake is cold, remove from mould. Served.