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Baked with love, without milk or butter, specially for a very cherished grand dame who washed, cleaned, cooked, looked after and nagged at her ten children (sparing none!) for the most part of her 84 years of life –

SPECIALLY TO OUR DEAREST MA,
HAPPY 84TH BIRTHDAY!! Wishing you good health and happiness and many more birthdays to come. We love you loads, nags & all 😀

Rose Chiffon Cake
(makes one 25cm chiffon tube pan)

Ingredients

(A)
8 egg yolks
30gm caster sugar

(B)
100 ml rose syrup
100 ml thick coconut milk
1 teaspoon dried rose petals, coarsely chopped

(C)
65 ml corn oil

(D)
160 gm cake flour
2 teaspoons baking powder

(E)
8 egg whites
120 gm caster sugar
1 teaspoon cream of tartar
1/4 teaspoon salt

(F) For decorating the cake :
Lychee Icing (see G below) or Rose Icing (see H below)
some assorted nuts
some dried cranberries
some rose petals

Lychee Icing
250gm icing sugar
4 tablespoons lychee syrup (from the canned lychees)
– blend well until smooth

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Rose Icing
250gm icing sugar
1 tablespoon rose jam
3 tablespoons water
1/4 teaspoon corn starch
– blend well until smooth & microwave for 1-2 mins until cooked

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METHOD

Prepare ahead:

1) Mix (C) together in a cup and set aside to allow rose petals to infuse in rose-coconut milk mixture while you prepare the rest of the ingredients)
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2) Sieve cake flour with baking powder thrice and set aside.

To make the egg yolk mixture :

3) Whisk (A) until pale yellow and creamy.
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4) Add (B) and (C) and mix well with a spatula. Continue to fold in (D) until well incorporated. Set aside.
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To make the egg white mixture :

6) Whisk (F) – whisk egg whites with cream of tartar until soft peaks formed and then add in caster sugar and salt and continue to whisk till glossy and stiff
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7) Fold egg white to yolk mixture and combine well using a long spatula or your hands. Pour batter into a chiffon tube pan evenly.
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9) Bake in a preheated oven at 160C for 50-60 mins until done. Test with a skewer. Remove immediately when baked and turn the chiffon pan upside down leaving it to cool completely before removing the cake (about 4 hours).

I use 3 coffee cups  placed strategically to hold the chiffon pan up

I use 3 coffee cups placed strategically to hold the chiffon pan up

11) When cake is cool, spread a thin layer of Lychee Icing or Rose Icing on the surface and garnish with assorted nuts, dried cranberries and rose petals (see above for instruction on making icing).

12) Slice and serve together with fresh or canned lychees. Sweet, fleshy &  juicy lychees go particularly well with rose flavoured cakes.

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