Osmanthus Chia Seed Chiffon Cake

Recipe adapted from my favourite blog – Anncoo Journal

Ingredients:
60g Plain flour
2 tbsp Black chia seeds (I used white chia seeds)
3 Egg yolks (large egg – 70g each)
1 1/2tbsp Osmanthus sugar syrup (I replaced with 20g sugar)
50g Corn oil (I used canola 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.