Osmanthus chiffon cake

Overview

The preparation of chiffon is similar. After adding dried osmanthus, the aroma and taste are much better than ordinary chiffon. Let’s take a look. The chimney mold used this time is almost equivalent to a round 8-inch shape.

Tags

• baking
• dried osmanthus
• egg yolk
• hot water
• low gluten flour
• fine sugar
• protein
• salt
• vegetable oil

Ingredients

Steps

1. 1 Add dried osmanthus flowers to hot water, mix well and let cool until set aside.

   

2. 2 Add fine sugar to the egg yolks and mix well, then add the osmanthus water from the previous step and mix well.

   

3. 3 Add vegetable oil and continue stirring.

   

4. 4 Sift in the cake flour and salt and stir into a paste.

   

5. 5 Add fine sugar to the egg whites and beat until dry peaks form. Preheat the oven to 180 degrees.

   

6. 6 Add 1/3 of the meringue to the egg yolk paste and mix evenly.

   

7. 7 Pour the egg yolk paste back into the remaining meringue, stir and mix evenly.

   

8. 8 Pour the evenly mixed batter into the mold, shake it on the table a few times, put it in the preheated oven, bake at 180 degrees for 50 minutes.

   

9. 9 After baking, take out the chimney mold and turn it upside down. Fold the ordinary round mold with the front side up. Unmold after complete cooling.

   

10. 10 The finished product is full of sweet-scented osmanthus aroma!