I love Osmanthus tea, do you? Have used the tea and made Osmanthus jelly several times. It’s a nice, cooling dessert. Wanted to do more things with this tea and so decided to do what I am most comfortable with, chiffon cakes ^^ Ann’s Osmanthus Chia Seed Chiffon Cake inspired me a lot and I knew I would not be wrong in following her idea.
I adjusted the recipe to the base recipe I always use in my chiffons, also because my chiffon tube tin is of a different size from Ann’s. However, like her, I love chia seeds too and agree wholeheartedly that they will add to the crunch to the bite. Hence with the idea from Ann, here’s my version of the cake. We love it! Thanks, Ann!
The cake is spongy and light, though the Osmanthus flavor is only slight. Have thought of adding the dried tea leaves/flowers into the batter but my kids do not fancy biting into them, so I have to abandon the idea. For those who would not mind “eating” the tea leaves/flowers, adding them to the batter directly would certainly enhance the flavor. Nonetheless, we are happy with the light fragrance and have enjoyed every slice of the cake. So, here’s another variety to my chiffon list v(^-^)v
110g cake flour
120g caster sugar (separate into 60g and 60g)
1/4 tsp baking powder
2 heaped tbs Osmanthus tea leaves
1/4 cup oil (60ml)
1/2 tsp vanilla essence
1 tbs chia seeds
1. Boil the tea leaves in the water. When boiling, off the fire and cover to allow seeping for around 10 minutes. Drain the leaves to obtain 60ml of the tea. Keep aside to let cool.
2. Add 1/2 of the sugar (60g) to the egg yolks and beat till creamy and fluffy.
3. Stir in 1/3 of the cooled tea and mix well. Fold in 1/3 of the sifted flour. Repeat till tea and flour are finished mixing in the yolk-sugar batter.
4. Add in vanilla essence, chia seeds and salad oil, and gently mix well.
5. Beat egg whites until foamy. Add in the remaining sugar, and continue to beat until firm peaks are formed. I always prefer to beat till firm but NOT stiff peaks.
6. Take 1/3 of the egg white and add to the batter. Gently fold in to mix well. Pour the batter into the remaining egg white and gently fold in to mix well.
7. Pour the batter into chiffon cake mould. Gently knock the sides of the mould to release air bubbles trapped inside.
8. Bake in pre-heated oven at 150 deg cel for about 60 minutes. Remove from oven, invert the mould and set aside to cool for about 30 minutes. Once cooled, remove from mould.
I am using a 17cm mould and personally I prefer to let the chiffon cooled for an hour before unmoulding. I also prefer to unmould the cake using hands and not knife.
Love chiffon cakes a lot. Find them though a simple cake, it makes a light, dainty, little snack. Nothing too heavy and one certainly would not feel guilty having a slice or two more (^-^)