Rose Chiffon バラのシフォンケーキ

i realize even as i began to eat light and go on a healthy eating regimen, i really don't hv to give up desserts totally. i just need to be selective thats all. like the ones i made lately, be it the ichigo daifuku (strawberry mochi), japanese souffle cheesecake or spiced poached pears, they definitely satisfied the sweet tooth in me without adding a whole lot of calories. this rose chiffon cake is no exception. this cake is light and airy and lends a subtle hint of rose, which is my favorite flavor in desserts and remains soft even after refrigeration due to the fact it uses oil instead of butter.

the cake turned out beautifully and i think i must be one of the rare people who do not experience any problem working with egg whites. i don't make chiffon often so i expect to come into some form of difficulty, be it getting the cake to the correct height or during the unmolding. fortunately, none at all. i realized alot of chiffon cakes are not frosted but i think they're nicer when spread with a thin layer of creme chantilly. makes the cake really pretty and moist. i also wanted to make an ispahan flavor initially by adding bits of lychee and raspberries but since i'm not sure if the moisture in the fruits would hinder with the rise of the cake, i decided against it. but i'll definitely try it nx time!

recipe adapted from fruity cakes by alex goh

ingredients :

70ml rose water (mix rose syrup with water)

4 egg yolks

70ml canola oil

1 tsp rose essence

20g sugar

1/2 tsp double acting baking powder

100g cake flour

4 egg whites

100g sugar

for the rose creme chantilly :

100ml dairy whipping cream

rose syrup and sifted icing sugar, to taste

directions :

1. sift together baking powder and cake flour. set aside.

2. in a bowl whisk together rose water, essence, egg yolks, oil and 20g sugar until light and fluffy, then fold in the flour mixture until well combined.

3. in another bowl whisk egg whites until foamy, then gradually add in the 100g sugar and whisk until stiff glossy peaks.

4. fold 1/4 of the egg whites into the yolk mixture to temper it, then followed by the rest of the egg whites.

5. pour into an ungreased 22cm chiffon tin or tube pan and bake in a preheated oven of 170C for about 40 mins.

6. immediately invert the pan and leave to cool completely before unmolding.

7. to make the rose creme chantilly, whisk together whipping cream, icing sugar and rose syrup until soft peaks, then use a palette knife to frost onto cooled cake.