Rose Chiffon Cake

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It was Betty’s birthday.  We had a traffic accident when we were 12 years old.   We were clashed by a bus, rolled underneath it and dragged on the road.   Wounds on my right legs did not close and I was placed in a surgery room for skin graft twice.  My stay was two months.  But Betty stayed for 6 months.   We were close friends in the hospital but different forms in school pull us apart.  After graduation we lost contact.   I often thought of her but could never find her contact.  Until a day, I saw her appearing in a friend’s gathering photo.  It’s still took us a year to meet each other finally.  I met her the day after her birthday.  She looked good, a very capable woman with a strong mind and hard working attitude.  I like her as I did in the past.  To meet her around her birthday, I made this rose chiffon, soft and moist.   It was a nice surprise to her.

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5-6 dried roses
50g cake flour
30g milk
3 egg yolks
30g sugar
3 egg whites
10g corn starch
25g oil

Tear the dried roses into small piecesrose-chiffon-cake-preparatin-1

Place the rose pieces into the milk and let it soak for a while

Beat the egg white till foamy.  Add the sugar in 3 batches and beat until peaks.

Whisk egg yolks with sugar until combined.  Add the roses in milk and oil.  Blend well.

Sieve the cake flour and corn flour.rose-chiffon-cake-egg-white

Fold in the egg whites in 3 batches very lightly and till well combined.

Pour the mixture into a 16cm bundt.  I used a silicon but it did not look nice.  It’s better to use a metal one.

Bake in a preheated oven at 150C for about 45 minutes.

Invert theinvert cake pan cake pan and leave it cool.Rose Chiffon Cake

For the first trial I used a silicon cake mould.  The outcome was not nice.  The cake for too soft and was not in a good shape.   I switched to a metallic form for the second trial.  The result was much nicer.

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