Rich Rose Chiffon Cake

Name: Rich Rose Chiffon Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs yolk; 18g Corn oil; 30g Rose syrup; 20g Rose jam petals; 35g Low-gluten flour; 2 pcs protein; 25g Caster sugar; a little salt

by Food·Color

4.6 (1)

Favorite

Difficulty

Easy

Time

Serving

I once made a rose chiffon cake with rose sauce.
One day, thinking of the rose syrup left over from that jar of rose jam, I suddenly thought: If the milk/liquid in the cake is replaced with rose syrup, the fragrance of roses will probably be more intense. It should be a very feasible idea. This kind of rose cake is probably especially suitable for girls.
I was too lazy to look for the old rose chiffon recipe, but I found another one, and turned the milk into rose syrup, and the rose jam is the petals in the rose jam. Of course, the petals will be more or less encased in it. Liquid sugar. They are all sources of rose fragrance.
The first 6-inch chiffon of this oven looks pretty good. It didn't split into a big mouth or collapsed. The bottom was flat when it was ejected from the mold, and it didn't peel off into a big face. In the cake where the rose petals are mostly hidden, only a few scattered roses can be seen at the bottom. . . . "

Ingredients

Rich Rose Chiffon Cake

1. Ingredients: 2 egg yolks, 18 grams of corn oil, 30 grams of rose syrup, 20 grams of rose sauce petals, a little salt, 35 grams of low-gluten flour, 2 egg whites, 25 grams of fine sugar.

2. Pour the rose syrup and egg yolk into a bowl and mix well.

3. Pour in the oil and stir well.

4. Sift in the flour and mix well in an irregular manner.

5. Add rose jam.

6. Mix into a uniform batter and set aside.

7. The egg whites are whipped into a thick bubble, and the sugar is added three times to beat.

8. In a state with a small hook.

9. Take one third of the egg whites into the egg yolk paste and mix well.

10. Pour back into the egg whites.

11. Stir evenly,

12. Pour into a 6-inch movable-bottom round mold, knock on the flat surface, and shake out large bubbles.

13. Put it in the oven, the lower and middle level, the upper and lower heat 150 degrees, bake for about 35-40 minutes.

14. Immediately after being released.

15. Let it cool thoroughly and turn it over.

16. Demoulding.

Tips:
1. Rose sauce can be replaced with other jams, and the dosage can be adjusted according to your own preferences.
2. It is not advisable to stir in a circular motion when mixing the batter to avoid defoaming.
3. The baking time and firepower should be increased or decreased according to the actual situation.