Receta Osmanthus Chia Seed Chiffon Cake 桂花奇异籽戚风蛋糕
I love osmanthus and the scent is so soothing. I'm sure you can tell that I love osmanthus very much as I've shared my osmanthus recipes with you before. So today, I'm sharing this Osmanthus Chia Seed Chiffon Cake with you. This recipe is similar to my Earl Grey Tea Chiffon cake but with a little adjustment on the flour and I changed the sugar to osmanthus sugar syrup (store bought). I've also added 2 tablespoons black chia seeds for some crunch. Overall this chiffon cake is perfect with a hint of osmanthus fragrance, and soft, cottony texture. I even baked a second one the next day.
You may like to check on my osmanthus recipes by clicking on the pictures to my posts.
- Osmanthus Chia Seed Chiffon Cake
- 60g Plain flour
- 2 tbsp Black chia seeds
- 3 Egg yolks (large egg - 70g each)
- 1 1/2tbsp Osmanthus sugar syrup
- 50g Corn oil
- 80ml Hot water
- 2 heapful tbsp Dried osmanthus flower
- Meringue
- 60g Sugar
- 3/4 tbsp Corn flour (7g)
- 3 Egg whites
Method:
Boil 100ml water together with 2 tbsp dried osmanthus flower, off heat. Cover and leave to cool. Strain dried osmanthus flower through a fine sieve and measure osmanthus liquid to 80ml.
Sieve flour twice and mix well with chia seeds. Combine egg yolks and osmanthus sugar syrup in a bowl and mix well with a hand whisk. Combine osmanthus liquid and oil together. Blend well with the egg mixture. Add flour mixture and mix well.
Make meringue - Combine sugar and corn flour. Beat egg whites until foamy. Add half the sugar and flour mixture and continue beating for a few minutes, then add remaining sugar and flour mixture and beat until egg whites are glossy, with stiff peaks.
Fold meringue to the egg yolk mixture in 3 batches with a rubber spatula. Pour batter evenly into 20cm ungreased chiffon cake pan. Gently bang the pan on the table top to release air bubbles. (My cake was little too flat as my pan was 21cm)
Place cake pan in the pre-heated oven 170C and bake for about 40-45 minutes.
When cake is done, remove from oven and turn the pan over. Remove the cake from pan after cooling.
60克 面粉
2汤匙 黑奇异籽 （可不放）
3个 蛋黄 （全蛋一个约70克）
1.5汤匙 糖桂花
50克 玉米油
80毫升 热水
2大汤匙 干桂花
60克 细砂糖
3/4汤匙 玉米粉 （7克）
3个 蛋白
用100克清水和2汤匙干桂花煮沸，熄火。盖上盖待凉后过滤，量出80毫升桂花水，备用。
将细砂糖与玉米粉混合均匀。用搅拌机把蛋白打至大起泡，糖类分3次加入，打至硬性泡。
取出1/3的蛋白霜与面糊翻拌均匀，再倒入剩余的蛋白霜，用橡胶刮刀轻轻翻拌均匀即可。倒入一个20cm戚风烤盘。轻轻把气泡敲出。（我用的是21cm，所以我的蛋糕有点矮）
把烤盘放入预热烤箱倒数第二层，烤约45分钟。