Osmanthus Chiffon Cake ~ 桂花戚风蛋糕

In Chinese medicine, Osmanthus is well known to detoxify the body, improve dry skin and reduce phlegm.  I like the sweet and fresh fragrance of the Osmanthus and this is a simple recipe.  It’s a dessert, it’s a snack, it’s a breakfast or anything you want it to be.  Enjoy!

Osmanthus Chiffon Cake ~ 桂花戚风蛋糕
Ingredients
(A)
6 large egg yolks
120 gm plain flour
3 Tbsp honey
100 ml vegetable oil
240 ml hot water
4 Tbsp Osmanthus flowers

(B)
6 large egg whites
120 gm caster sugar
1.1/2 Tbsp or 14 gm cornflour

Method

1. Boil 240 ml water together with 4 Tbsp dried Osmanthus flowers.  Strain out 160 ml tea and keep the flowers aside.  Let the tea cool.
2. Sift the plain flour twice.
3. Whisk the egg yolks with honey, then add in oil, Osmanthus tea.  Mix well together and then add in the strained Osmanthus flowers to blend in.  Sift in the flour, mix well.
4. Combine sugar and cornflour.
5. In a clean bowl, beat egg whites till foamy, add in half the cornflour and sugar mixture, then gradually add in the balance.  Beat till peaks form but not dry.
6. Fold in 1/3 of the egg whites into the egg yolk batter and then pour this into the remaining egg whites.  
7. Pour this batter into an ungreased 23 cm chiffon pan, tap the pan on the kitchen top to expel any air bubbles.
8. Bake in a preheated oven @ 170 deg.C for 50 to 55 mins. till golden brown.  Test with a skewer till it comes out clean.  Remove the pan from the oven and invert immediately to cool completely before unmoulding by hand.

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