It's Rose again! I promised myself I'll make the Rose Chiffon Cake again after I have bought my Rose Water. And here is my own promise! Without hesitation, I tried that Rose Chiffon recipe again. This time, I was very very happy with the result. The taste of the chiffon was really good, especially with the rose petals. Even I've adjusted the temperature of the oven. I realised the temperature should have been reduced since I was using the fan oven.
Recipe modified from "Chiffon cake is done" by Kevin Chai.
Rose Chiffon Cakes
6 egg yolks
1/4 tsp salt
4 tbsp cooking oil
8g mini rose, washed and mix with hot water
60g rose tea water (extracted from above)
1 tsp rose water (extract/essence)
110g self-raising flour
7 egg whites
1/2 tsp cream of tartar
1. Lightly wash the mini roses, then place them in hot water and leave it to cool. Pluck out the rose petals after measuring enough rose tea water.
2. Combine egg yolks, sugar, salt, cooking oil, rose petals, rose tea water and rose water in a mixing bowl.
3. Fold in flour and mix together to form batter.
4. Beat egg whites and cream of tartar until soft peaks. Gradually add in sugar, beating at high speed until frothy and stiff peaks form.
5. Scoop 1/3 of the beaten egg white foam into the yolk batter and gently mix them.
6. Then pour the mixture back into the egg whites and fold until blended (no more white streaks).
7. Pour batter into ungreased 9" tube pan and 6" tube pan/or 3 3" tube pans. (Combination is 9" with 6" or 9" with 3 3" tube pans).
8. Bake in preheat oven at 160C for 45mins for 9", 35mins for 6" and 25mins for 3" pans, or until cooked.
9. Remove from oven, invert cake on a wire rack until completely cooled before removing from the tube pans.
You can purchase the mini rose from bigger Fairprice. They are under the dried goods section. I also noticed Sheng Siong carries dried roses too!