Osmanthus Chia Seed Chiffon Cake

Ingredients:

      60g Plain flour
      2 tbsp Black chia seeds
      3 Egg yolks (large egg – 70g each)
      1 1/2tbsp Osmanthus sugar syrup
      50g Corn oil
      80ml Hot water
      2 heapful tbsp Dried osmanthus flower
      
       Meringue
       60g Sugar
       3/4 tbsp Corn flour (7g)
       3 Egg whites

       Method:

• Boil 100ml water together with 2 tbsp dried osmanthus flower, off heat. Cover and leave to cool. Strain dried osmanthus flower through a fine sieve and measure osmanthus liquid to 80ml.
• Sieve flour twice and mix well with chia seeds. Combine egg yolks and osmanthus sugar syrup in a bowl and mix well with a hand whisk. Combine osmanthus liquid and oil together. Blend well with the egg mixture. Add flour mixture and mix well.
• Make meringue – Combine sugar and corn flour. Beat egg whites until foamy. Add half the sugar and flour mixture and continue beating for a few minutes, then add remaining sugar and flour mixture and beat until egg whites are glossy, with stiff peaks.
• Fold meringue to the egg yolk mixture in 3 batches with a rubber spatula. Pour batter evenly into 20cm ungreased chiffon cake pan. Gently bang the pan on the table top to release air bubbles. (My cake was little too flat as my pan was 21cm)
• Place cake pan in the pre-heated oven 170C and bake for about 40-45 minutes.
• When cake is done, remove from oven and turn the pan over. Remove the cake from pan after cooling.

• 用100克清水和2汤匙干桂花煮沸，熄火。盖上盖待凉后过滤，量出80毫升桂花水，备用。
• 面粉过筛两次后和黑奇异籽混匀。用打蛋器把蛋黄及糖桂花拌匀。将桂花水和玉米油混合均匀，倒入蛋糊里，搅匀。跟着把粉类加入，拌匀至滑。
• 将细砂糖与玉米粉混合均匀。用搅拌机把蛋白打至大起泡，糖类分3次加入，打至硬性泡。
• 取出1/3的蛋白霜与面糊翻拌均匀，再倒入剩余的蛋白霜，用橡胶刮刀轻轻翻拌均匀即可。倒入一个20cm戚风烤盘。轻轻把气泡敲出。（我用的是21cm，所以我的蛋糕有点矮）
• 把烤盘放入预热烤箱倒数第二层，烤约45分钟。
• 烤好后的蛋糕从烤箱里取出，立即倒扣直到冷却后脱模即可享用。

I’m linking this post to  Bake Along and this week’s theme is Chiffon Cakes
jointly hosted by Joyce of  Kitchen Flavours, Zoe of  Bake for Happy Kids and Lena of Frozen Wings