Osmanthus Chiffon

A beautiful moist chiffon flavoured with peach smelling osmanthus flowers. Just right for a special occasion.

Recipe adapted from Pandan Chiffon by Bakel Singapore

Group A: Batter
4 egg yolks (100 g)
40 g sugar
1.5 teaspoons Ovalett
40 mL water
60 g plain flour
20 g cornfour
1.5 teaspoons baking powder (3.5 g)
1 tablespoon dried osmanthus flowers, milled
30 mL camellia tea oil

Group B: Foam
4 egg whites (100 g)
55 g sugar
0.5 teaspoon cream of tartar (1.5 g)

Whisk egg yolks, sugar, Ovalett and water for 10 minutes. Fold in sifted dry ingredients. Fold in oil.

Separately, whisk the egg whites, sugar and cream of tartar until satin-like around 5 minutes.

Gently fold the egg white foam into the egg yolk batter.

Bake at 190 degrees Celsius for 45 minutes.

Variation: Reduce sugar to 70 g. Reduce baking powder to 1 teaspoon to avoid doming. Increase cream of tartar to 1 teaspoon

Comment: The resultant cake looks well formed, and golden. The height is 5 cm. It gives off a lovely peach aroma from the osmanthus flowers. For maximum flavour, eat on the day of baking. The Ovalett has little effect on preparation time and the final outcome.