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
Ingredients:
6 egg yolks
50g sugar
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
110g sugar
Method:
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!
14 comments:
What does this taste like? You know, for the life of me, i would have never wanted anything rose flavoured had i not tasted rose ice cream as a kid and totally fell in love with it. It's just such an odd flavour. Till today, the only thing i make with my precious stash of dried rose petals is that rose ice cream.
Hmm ... I love the smell of rose. What a great recipe you're sharing. Looking forward to give myself a try too
Hi Laureen,
Can share your rose ice cream? :p I would think it'll be nice to have rose ice cream too! Do you add in the rose petals?
Well, to illustrate what this rose chiffon taste like after adding the rose water, do you know Bundung? The pink colour syrup that Malays like to drink, or commonly found in Malay drink stall? Ok, it's actually the rose syrup without the condensed milk. Err...you can it?
Somehow, after adding the rose water for this chiffon, it sort of brings out my rose petals' taste better. It's quite a different taste for the petals & the rose syrup. But overall, it does smells good. :)
Hi Art of Eating,
Oh yes, I like the smell of the mini roses too! But the baked smell, is of the rose syrup (water), which is pretty nice, but quite different. Do try it.
Wow Jane! Nice looking chiffon there! Perhaps time for me to get rose water, and of cuz, start baking... :)
Jane, If I have fresh rose petals, I rather use it to make Rose Vinegar. Its use for marinating chix wings for BBQ..so deliciously good! Rated top recipe at Chef2Chef site(the American Website). Recipe at KC forum. And also at the Human Flower Project website. I use Rose Water to make nian gao. :)
Hi Yuri,
Yes, PLEASE start baking! It's been a while since you last baked! ;) Hope to see your post soon!
Hi Gina,
Can I use dried rose petals? How to get fresh rose petals? Can those roses from florist shop be eaten? :p Wow! Rose water for nian gao, what a great idea! I'll go and check out the recipe for rose vinegar & nian gao in KC. Thanks for the info!
Hi Jane,
You bake very good rose chiffon. It's rise so high!!! Did you use the thermometer for these baking?
Hi Grace,
Guess what? I realised we should have reduced the temperature by 20C if we use the fan oven. Like Rei has mentioned in one of her recipe, she reduced the temperature by 20C when she use the fan oven. So I think it's quite standard we have to do that. I was told many times too! :p But I didn't think it matters, now I know the oven gets too hot if we followed the recipe. Yesterday, I baked my chiffons at 140C using fan oven. So if using the bake function, then we adjust it to 160C. I've always rely on my oven thermometer! ;) Yes, this big chiffon was very light & fluffy!
Hi Jane,
Thanks for the information of the baking temperature. I shall take note and reduce 20'C on my next baking. Thanks so much for your experiment.
Haha i can't stand the taste of bundung.
I use a basic ice cream recipe (3 yolks, 1 cup of cream, 1/2 cup of milk, pinch of salt and 1/2 cup sugar)and infuse the rose petals in the warm milk for an hour before straining it. I think i have a photo of the ice cream and the rose petals somewhere. Ah, here it is. It's heavenly :D
thanks for this nice article
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Hi Yuri,
Yes, PLEASE start baking! It's been a while since you last baked! ;) Hope to see your post soon!
Hi Gina,
Can I use dried rose petals? How to get fresh rose petals? Can those roses from florist shop be eaten? :p Wow! Rose water for nian gao, what a great idea! I'll go and check out the recipe for rose vinegar & nian gao in KC. Thanks for the info!
Hi Grace,
Guess what? I realised we should have reduced the temperature by 20C if we use the fan oven. Like Rei has mentioned in one of her recipe, she reduced the temperature by 20C when she use the fan oven. So I think it's quite standard we have to do that. I was told many times too! :p But I didn't think it matters, now I know the oven gets too hot if we followed the recipe. Yesterday, I baked my chiffons at 140C using fan oven. So if using the bake function, then we adjust it to 160C. I've always rely on my oven thermometer! ;) Yes, this big chiffon was very light & fluffy!
Hi Jane,
Thanks for the information of the baking temperature. I shall take note and reduce 20'C on my next baking. Thanks so much for your experiment.
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