Raspberry Rose Chiffon cake with Raspberry cream

If things are turning out to be too feminine or romantic, it’s not entirely my fault. I have a packet of dried rose buds to use and logically, anything related to rose, turns out to be a tad more girlish than any other things. First, the madeleines, now, a chiffon cake! Next, macarons maybe or something. I don’t know yet. Cookies ? Any suggestions? I have a packet of dried lavender too!! But I already have a few items in mind for that, just need time and mood.

Raspberry Rose Chiffon cake with Raspberry cream

Ingredients
  1. 140g All purpose Flour
  2. 1 tsp baking powder
  3. 6 egg yolks
  4. 12g dried rose buds, with calyxes remove
  5. 80ml full cream milk
  6. 40g raspberry puree
  7. 4 tbsp Corn oil / Canola oil
  8. 50g caster sugar
  9. pinch of salt
  10. 6 Egg whites
  11. 1/4 tsp cream of tartar
  12. 120g Caster Sugar

For raspberry cream
  1. 1 cup whipping cream
  2. 1/3 cup raspberry puree
  3. a squirt of lemon juice

Method:
  • Remove calyxes from dried rose buds, blend it in a food processor till it resembles harsh sand (not too fine). Set aside.
  • Combine yolks, raspberry puree, rose, and juice, oil, caster sugar and salt with a whisk. Add in flour and baking powder till it forms a smooth batter; lump free.
  • In a mixing bowl, whisk egg whites and cream of tartar until foamy. Gradually add in caster sugar while whisking at high speed till medium peak. It should also be glossy.
  • Gently fold in beaten egg whites into egg yolk batter until well combined with a whisk. A little TLC needed here.