It has been a long while since I last baked a chiffon cake but it has always been on my mind! I have come to love baking chiffon cakes as I think they are easy to bake, versatile (if you can think of the flavour, you most likely will be able to bake it!) and for me in particular, higher success rates (as compared to say, layered cakes or macarons -.-)! This time, I bought some dried rose petals and made a pink chiffon cake! I have always wanted to try baking a pink chiffon cake after seeing a picture of it online (cannot remember exactly where) though my mum was quite apprehensive of a pink cake. Haha. Hence, I did not really make it very pink, just a subtle shade of pink this time round. Without further ado, here is the recipe:
Recipe with Pictures
Makes one chiffon cake (20 cm chiffon tin)
Ingredient list:
For the Egg Yolk Batter:
- 100ml of hot water (will reduce to 80ml next time)
- 10 rose buds, with petals peeled and the buds itself thrown away after use
- 80g of egg yolks (about 5 eggs, weighing about 65g each)
- 30g of caster sugar
- 70ml of vegetable oil (I used canola oil)
- ½ tsp of rose flavour
- 120g of cake flour
- 1 tsp of baking powder
- Food colouring (as needed; optional)
For the Meringue:
- 230g of egg whites (about 5 eggs, weighing about 65g each)
- 100g of caster sugar
My Oven Settings:
160°C; top and bottom heat; about 55 minutes.
(Settings would differ from oven to oven. Please experiment with yours!)
Steps:
1. Soak the petals and rose buds in hot water and set it aside to cool to room temperature (throw away the buds but leave the petals after that).
2. Measure the required amount of egg yolks in a mixing bowl and add in sugar slowly. Using a whisk, stir continuously until all the sugar has dissolved and the mixture becomes lighter in colour.
3. Pour in oil, the rose water mixture and rose flavour and stir till combined.
4. Sift in cake flour and baking powder together into the mixture in a few additions. Mix well using a whisk, ensuring that there are no pockets of flour in the mixture. Set aside.
5. Beat the egg whites until they foam and add in sugar slowly. Continue beating the egg whites till stiff peak.
6. Using a whisk, beat 1/3 of the meringue into the egg yolk batter to lighten it (the batter).
7. Fold the remaining meringue into the egg yolk batter in two batches till well combined. Add colouring at this point if desired.
8. Pour into a ungreased chiffon pan when done and drop the pan two to three times from about 10 cm high to remove any large air pockets.
9. Bake in a preheated oven at the settings mentioned above or until a toothpick inserted into it comes out clean.
10. When your cake is done, remove it from the oven and invert it immediately until it cools.
11. Unmold the cake from the pan.
Recipe Only
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Makes one chiffon cake (20 cm chiffon tin)
Ingredient list:
For the Egg Yolk Batter:
- 100ml of hot water (I think there is too much moisture and hence, I would suggest using 80ml of water the next time)
- 10 rose buds, with petals peeled and the buds itself thrown away after use
- 80g of egg yolks (about 5 eggs, weighing about 65g each)
- 30g of caster sugar
- 70ml of vegetable oil (I used canola oil)
- ½ tsp of rose flavour
- 120g of cake flour
- 1 tsp of baking powder
- Food colouring (as needed; optional)
For the Meringue:
- 230g of egg whites (about 5 eggs, weighing about 65g each)
- 100g of caster sugar
My Oven Settings:
160°C; top and bottom heat; about 55 minutes.
(Settings would differ from oven to oven. Please experiment with yours!)
Steps:
- Soak the petals and rose buds in hot water and set it aside to cool to room temperature (throw away the buds but leave the petals after that).
- Measure the required amount of egg yolks in a mixing bowl and add in sugar slowly. Using a whisk, stir continuously until all the sugar has dissolved and the mixture becomes lighter in colour.
- Pour in oil, the rose water mixture and rose flavour and stir till combined.
- Sift in cake flour and baking powder together into the mixture in a few additions. Mix well using a whisk, ensuring that there are no pockets of flour in the mixture. Set aside.
- Beat the egg whites until they foam and add in sugar slowly. Continue beating the egg whites till stiff peak.
- Using a whisk, beat 1/3 of the meringue into the egg yolk batter to lighten it (the batter).
- Fold the remaining meringue into the egg yolk batter in two batches till well combined. Add colouring at this point if desired.
- Pour into a ungreased chiffon pan when done and drop the pan two to three times from about 10 cm high to remove any large air pockets.
- Bake in a preheated oven at the settings mentioned above or until a toothpick inserted into it comes out clean.
- When your cake is done, remove it from the oven and invert it immediately until it cools.
- Unmold the cake from the pan.
Comments:
Despite baking it for 55 minutes, I think there is too much moisture in this cake. Hence, I would reducing the amount of water added the next time. Hopefully, it would be more springy the next time. Haha. Otherwise, the cake is very fragrant with the rose flavour! It is not too sweet as well. Yummy yummy!
Recipe Source: Adapted from Coffee Chiffon Cake