Rose Chiffon Cake
I had lunch with DP last Thursday and she brought me a bottle of the infamous Damask Rose Petal Syrup from BonBonBon and a jar of Rose Hip Jam from Japan as gifts. Thank you, DP for always remembering me and always bringing me exotic gastronomic items.
Over the weekend I was thinking hard of what to do with the syrup. For the trial, I opted for a simple Rose Chiffon Cake just in case the whole thing turn out to be weird tasting or has a funny flavour to it.
I had two packet of dried roses, one is the dark red ones and the other is the pink ones. The pink ones has exactly the same fragrance as the syrup, so I used the pink ones to brew the rose tea. I pick out some nice pink roses from the tea and also soaked additional dark red roses and use it as a decor for the cake.
Now, the baked cake...it is moist, soft, fluffy and has a delicate fragrance of the damask rose. It doesn't taste weird or funny at all, it tasted yummy with a mild and soothing fragrance.
Another thing, rose tea has medicinal values. Read this!
This is the Damask Rose Petal Syrup and the dried pink roses that I used.
See the rose petals in the syrup!
Ingredients: (17cm chiffon pan)
(A)
3 egg yolks
pinch of salt
50ml corn oil
30g Damask Rose Syrup
10g Rose Hip Jam
2 tbsp brewed rose tea (I used 15 roses with about 75ml hot water. I drank the rest after using the 30ml for the cake. Pick out the nice complete roses and use it as the cake decor for the cake base.)
(B)
85g cake flour
(C)
4 egg whites
50g castor sugar
1/2 tsp cream of tartar
(D)
optional amount of dried rose petals
Method:
1. Mix all ingredients in (A) till well blended. Sieve in (B) and mixed till smooth and lump-free.
2. Beat egg whites in (C) till stiff.
3. Add half portion of egg white mixture into egg yolk mixture and mix well with a spatula.
4. Pour egg yolk mixture into the remaining white and mix till well-combined. Stir in (D) - dried rose petals.
5. Arrange some soaked and towel-dried roses onto the base of cake pan. Pour in the batter. Bang the cake pan a couple of times to release air bubbles in the batter.
6. Bake at 180C for 30 minutes or till cooked.
Recipe reference: Chiffon Cake Book - 福田淳子
Labels: Cakes
posted by Florence @ 6:09 PM
8 Comments:
Dear Florence,
I tried u pumpkin xi ban yesterday mine is soft and chewy but not bouncy and fluffy.The ban is flat and uneven surface.Is it because i over fermented ingredients A ( 8 hrs),I am in M'sia,hot weather?I counldn't knead ingredient B into a pliable dough,is too dry,did u add in water? How long to knead the ingredients B and how long to knead the A&B together?
I am sorry to ask under this topic.Looking forward for u reply.Thanks in advance!
paulchoo,
Just knead till well combined and pliable. If dough is too dry, you have to add a little water.
Don't over-ferment.
Florence,
I love your Rose Chiffon Cake. so nice and fluffy.
Pardon this aunty...what is Damask Rose Syrup? I've seen Rose Hip Jam before but can't remember where. I die die must make this chiffon cake.
Rgds.
that chiffon cake look so soft and fluffy !
I bet this chiffon cake taste heavenly together with a cup of rose tea :)
Florence,
Your Rose Chiffon Cake looks so yummy. I bought a bag of dried rose a couple of months ago intending to make exactly this cake but never got around to it, and also can't find a recipe for reference. Now I can use your recipe as a reference, thanks for posting it :)
That's a beautiful idea of using Rose in a chiffon cake! It looks like it tastes fantastic!
hi, im from australia and was wondering if you knew any websites/online shops where i could buy a small chiffon/angel food cake tin, around the size of yours since the ones over here are too big and i don't want to use too many eggs. i'm dying to try chiffon cakes but am currently unable to. thankyou!
What an great idea of using rose in cakes. I like stuffs with aroma with rose e.g body lotion, hand cream, tea and also ice cream. Wish I will get a rose cake in Valentine's Day rather than a bunch of roses
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