Well, here's my 1st baked cake of Year 2015 ... A Rose Tea Chiffon Cake.
While baking this cake, I've got these phrases that flashed across my mind :
Life may not always be a bed of roses, hope that I'll overcome whatever the challenges I may have in the new year !
|Drizzled some melted white chocolate|
Recipe adapted from : Bake King
Below my slightly modified version
ROSE TEA CHIFFON CAKE
17cm chiffon pan
8g of rose black tea leaves
80ml hot water
Soak about 6 - 8 dried rose buds in some hot boiling water for about 10 mins and drained. Set aside.
3 egg yolks
30g caster sugar
40ml vegetable oil
80g cake flour
3g dried rose buds, roughly crushed
4 egg whites
40g caster sugar
1/4 teaspoon cream of tartar
1) Add hot water to the rose black tea leaves and leave mixture to cool. Strain 60ml of the rose tea and set aside.
2) Using electric mixer, combine egg yolks and caster sugar together well till mixture become pale. In sequence whisk in vegetable oil and rose tea. Fold in the sieved flour mixture with a spatula.
3) Next stir in the roughly crushed dried rose buds, mix well and set aside.
1) Beat egg whites and cream of tartar using electric mixer till foamy, gradually add in caster sugar and beat till egg whites turn stiff peak.
2) Fold meringue into flour mixture gently using a spatula in 3 batches till mixture is thoroughly mixed.
3) Place the soaked dried rose buds on the base of the chiffon pan. Pour batter evenly into the ungreased chiffon pan and gently give the pan a bang on the table top to release air bubbles.
4) Bake chiffon cake at 180°C oven for 30 minutes, or until the cake surface turns golden brown, and a skewer inserted into the centre comes out clean.
*note : I used the lowest rack, total bake time is 35 minutes. I adjusted the oven temperature to 160°C in the last 10 mins of baking. You may have to adjust the temperature and timing to suit your oven.
5) When the pan was removed from the oven, I used the suggested technique to drop the pan at a height of 20~30cm onto a table top.
This action helps to keep the springy texture of the cake when it is left to cool.
6) When baked, turn mould upside down to cool before unmoulding the cake from pan.
Lastly drizzle cake with some icing or melted white chocolate and garnish with extra rose petals/rose buds.
The texture is so fluffy soft. Love the rose fragrance too. Enjoy my quiet afternoon tea!
Happy baking and hope you have a great start of the year ^-^!
Looks so elegantly English. Nice job Karen! :DReplyDelete
Thank you, Joyce :DDelete
What a great year to start off with this rose tea chiffon cake. I love all flavour of chiffon cake except ....of that if there is one durian flavour...lol... Happy New Year to you Karen.ReplyDelete
Thank you and I'm glad to know you in my "baking journey". Cheers and wish you'll have a great start of the new year too! Best 2015 !
Your chiffons are awesome!
What a great start for a whole new year with this lovely chiffons!
Happy New Year to you and your love ones!
Thanks Mui Mui :DDelete
Wish you all the best too in 2015 ^-^!
If this is any indication of the goodies you will be sharing in 2015, Karen, I better go on a diet now!!! Of course, I will virtually be longing to try this gorgeous cake and all the other deliciousness you will be "whipping" up!ReplyDelete
Thank you so much for sharing, Karen...Happy New Year to YOU and Yours!!!
Thanks Louise, and thank you for all your sharing. Cheers & Best 2015 to you & family too ^-^Delete
Happy new year!
Same to you too ! Cheers for a great Yr2015 !
Hi Karen! Wah, so elegant to use the rose tea leaves. I have seen these rose tea leaves and was quite fascinated by them.ReplyDelete
Thanks Phong Hong. Sometimes we should pamper ourselves when we enjoy our bakes ^-^!Delete
Happy New Year 2015!ReplyDelete
Thank you, Fion. You too have a great 2015!Delete
Wow Karen! That is one beautiful cake!!!ReplyDelete
Hi Karen, long time no see how are you? Hope you had a great new year celebration….that chiffon of yours looks really soft and fluffy, really gorgeous!ReplyDelete
Thanks Jeannie. I'm looking forward to your yummy bakes too !Delete
Your chiffon is nice and tall. Wish I can bake such nice chiffon. Happy New Year.ReplyDelete
Thanks Edith. I was really glad and felt so encouraged that it turned out well.Delete
You too have a blessed and great 2015!
Hi Karen. I have a packet of dried rose buds in my pantry. I couldn't remember what I bought it for and was wondering what to do with them. This cake seem like a good way and steeping them into my tea. Is the rose bud edible as part of the cake?ReplyDelete
Hi, I soaked the rose buds and they were baked together with the batter. Yes it's edible but just that texture very chewy.ReplyDelete
Thanks for dropping by.