Skip to main content
logo
Food Advertising by

Mini Osmanthus Chiffon Cake




Osmanthus  aka 'Gui Hua' are tiny golden yellow flowers that impart a pleasant and sweet smelling fragrance which can be detected from afar.  My first encounter with this flower was during my trip to Hangzhou, China.  Our tour group was taken to some historical museum and I was standing under a tree full of beautiful golden little flowers which were very fragrant.   Out of curiosity, I enquired our tour guide and was told that, that was a "Gui-Hua' tree  which also brought to my mind the popular 'Gui Hua Gao' that was often mentioned as one of the sweet delicacies that only the ancient Chinese emperors and their royalties could enjoy.

Other than tossing some dried Osmanthus into my Pu-Er tea I was looking for some other ways to make use of these tiny weeny flowers.   What next, but to surf the net to find out.  I  was glad that I stumbled  upon  Vivian Pang's   post on  Brown sugar 'Gui Hua' chiffon cake.  I didn't bake a whole cake but instead made them in cupcake liners.  Tweaked the recipe a bit as I didn't strain out the Osmanthus, just use up the Osmanthus as  well as the brew to see how the cakes will turn out.  These cakes were very aromatic, fluffy, soft and the sweet smelling fragrance lingered in my kitchen even till the next day.
















The tiny specks of flowers were barely visible but the sweet, strong flowery aroma said it all!

Recipe for Mini Osmanthus Chiffon Cake  
(adapted from Vivian Pang's Brown Sugar 'Gui-Hua' chiffon cake with slight modification)

Ingredients

(A)  50 gm brown sugar
       2  Tbsp dried Osmanthus
       150 ml water
(B)  4 egg yolks
       1/4  tsp salt
       40 ml vegetable oil
(C)  100 gm superfine flour, sifted
        1  tsp baking powder
(D)  5 egg whites
        30 gm caster sugar

Method

  1. Bring (A) to the boil, let cool, set aside.
  2. Cream (B) in a mixing bowl till creamy and light, add in the cooled syrup (A) on low speed.
  3. Fold in sifted flour and baking powder.  Mix till smooth with a balloon whisk.
  4. Whisk egg whites till frothy, add in sugar gradually and beat till stiff but not dry.
  5. Fold in 1/3 egg whites into the yolk mixture till well incorporated.
  6. Slowly pour in the remaining egg whites and fold in gently till well combined.
  7. Spoon mixture into individual cupcake liners and arrange on a baking tray.
  8. Bake in a preheated oven @ 180 deg C for 15 mins., switch to 175 deg.C for another 15 mins. till golden brown.  Test with a skewer till it comes out clean.
  9. Immediately invert the cup cakes onto a wire rack to cool before serving.


 I'm submitting this post to  Weekend Herb Blogging # 331 hosted by

Comments

  1. Wow, what a special flavour of chiffon served in this beautiful cupcake liners! I always heard of "gui hua gao" but never thought of using it to make chiffon! I made a different flavour of chiffon today, share with you later!

    ReplyDelete
  2. I love this. Have been wantint to try cakes with Osmanthus. Wonder how it taste like? Did you get my hint?

    ReplyDelete
    Replies
    1. Yes, Chris, I got your hint loud and clear. Just too bad that you live across the causeway.
      Tastewise, ok, moist and soft but very fragrant.

      Delete
  3. Hi Cheah, your chiffon cake look good. I presume the aroma of gui hua must be very nice.
    Lovely cake liners. :)

    Have a nice day.

    ReplyDelete
  4. never use Osmanthus in cooking or baking before,,your mini chiffon cake must be full of flower aroma, nice one!

    ReplyDelete
  5. Wow....I can imagine how fragrant these chiffon cuppies are;) they look fluffy and soft too.

    ReplyDelete
  6. i've tried osmanthus tea and the taste is very fresh. i also see quite a number of osmanthus bakes at one time but hv not tried out any yet. I might just give it a try one day!

    ReplyDelete
    Replies
    1. Yes, you must give it a try and see whether you like it.

      Delete
  7. The roundup of WHB 331 is pubblished, if you like it this is the link
    http://zibaldoneculinario.blogspot.it/2012/04/ecco-il-raccoltoand-now-round-up.html
    Bye and thanks elena

    ReplyDelete
  8. nice cake. i must try to bake today. thank you for your recipe. :)

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.


Milo Chiffon Cake ~ 美禄戚风蛋糕

Milo, a popular beverage of chocolate and malt powder is the key ingredient in this Milo Chiffon Cake.   This light and moist chiffon is enhanced with an addition of Nutella and can be served at any time of the day.  If you like more Milo, accompany it with a hot drink of this beverage.




Milo Chiffon Cake ~   美禄戚风蛋糕  (adapted from 'here' )
Ingredients
(A)  5 large egg yolks
       15 gm caster sugar
       45 gm vegetable oil
       100 ml milo (3 tsp milo powder + hot water to make 100 ml)
       1 heapful Tbsp Nutella - about 30 gm
       100 gm plain flour, sifted
       1 tsp vanilla

(B)
       5 large egg whites
       45 gm caster sugar )   Mix together
       1 Tbsp cornflour     )

Method
Combine hot milo and nutella, mix well, set aside to cool.Combine sugar with cornflour, mix till well combined.Beat egg yolks with sugar, gradually add in oil, milo mixture and vanilla.  Mix till well combined.Sift flour into the egg yolk mixture and mix well.In a clean bowl, beat egg whites…

Traditional Mixed Nuts Mooncake ~ 2013

Traditional Mixed Nuts Mooncake was my dad's perennial favourite.  At that time I couldn't understand why this festive traditional mooncake was most enjoyed by the older folks.  But nowadays, I too have slowly acquired the taste for this sweet, salty and nutty variety.  These cakes are best cut in  small wedges, savoured by small delicate bites and not by the mouthfuls, and they are best enjoyed with a pot of hot Chinese tea.  







Recipe for Traditional Mixed Nuts Mooncake

Ingredients (Dough)

150 gm superfine flour, sifted90 ml golden syrup38 ml vegetable oil2 ml alkaline waterEgg wash - 1 whole egg + 1 tsp water, mix well and strain. Method Mix syrup, oil and alkaline water thoroughly with a handwhisk.Sift in flour, mix well with spatula and let rest for 2 hours or more, till it doesn't stick to the hands.Knead lightly on a floured surface.Weigh out 55 gm of dough, roll into balls and set aside.
Ingredients (Filling)
30 gm walnuts, toasted and chopped30 gm almonds, toasted and c…