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
    Replies
    1. You're most welcome. Do let me know how it turns out.

      Delete

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

Pandan Coconut Milk Bread ~ 香兰椰奶面包

  I made  this bread using the Wool Roll bread recipe and just substituted milk with coconut milk, added a bit of pandan paste and instead of melted butter, I used cooking oil.  Feel free to use coconut oil if you have it at hand.  This bread is soft and light and it stayed fresh till after the third day in a container, at room temperature.  You can eat it on its own accompanied with a cup of hot kopi O or slathered with butter and in my case, peanut butter. Pandan Coconut Milk Bread   ~    香兰椰 奶 面包 Ingredients  80 ml warm milk )    Yeast  1 tsp dry yeast      )   mixture 300 gm high protein flour 1 tsp seasalt 30 gm sugar 1 egg,  55 gm 80 ml coconut milk (I used Ayam brand coconut milk) 25 gm cooking oil or coconut oil 1/2 tsp pandan paste cornflour to dust Method Prepare the yeast mixture and let it rest for 10 to 15 mins. to become frothy. In the bowl of a stand mixer, add in the high protein flour, seasalt and sugar.  Mix well.  Then add in coconut milk, cooking oil, egg, yeast mi

Yam Puff ~ 'Wu Kok'

This is one of the must-have items whenever we go for have dim-sum ...... 'Wu Kok' or Yam dumplings.  Initially I had a hard time struggling with the soft and sticky dough in the hot and stuffy kitchen, but fortunately after chilling it in the fridge for 50 mins., it could be 'man-handled' quite easily!  Phew, not too bad as this is my first attempt!

Mixed Fruit Bread ~ 杂果面包

Homemade bread is always more nutritious than those bought from the supermarkets.  For one I don't add any bread improver or preservatives to my bread making.  Store bought ones may be fresh but they have loads of preservatives added to prolong their shelf life.  When I make bread I can control the ingredients that I want to put into my bread and I can customise the flavour and I find that kneading the dough can be quite therapeutic too! Mixed Fruit Bread  ~    杂果面包 Ingredients 290 gm high protein flour 10 gm wholemeal flour 30 gm sugar 3.1/2 tsp milk powder 18 gm butter (cubed) 1 tsp seasalt 100 gm dried mixed fruits (I used cranberries, sultanas and golden raisin) 1 whole egg beaten wtih 1/2 tsp water, for egg wash 1/8 to 1/4 tsp cinnamon  (optional) 2 tsp dry yeast             ) 170 ml warm water     )  Yeast mixture 1 Tbsp sugar               ) Method Add yeast and sugar to warm water, stir and let it set for about 5 to 8 mins. till foamy. In a mixing bowl of a stand mixer, add