Imagine a cake so light it practically floats off your plate, infused with the delicate floral essence of osmanthus and sprinkled with nutritious chia seeds. This isn't just any ordinary dessert—it's a culinary journey that transforms simple ingredients into a breathtaking masterpiece that will transport your taste buds straight to the elegant tea houses of China. Whether you're a baking novice or a seasoned pastry chef, this Osmanthus Chia Seed Chiffon Cake promises to be your new obsession, offering a perfect balance of delicate texture, subtle sweetness, and unexpected nutritional boost.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Chinese
Serves: 8 servings
Ingredients
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 4 eggs, separated
- 1/2 cup osmanthus syrup
- 1/4 cup chia seeds
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
Instructions
- Preheat your oven to 325°F (160°C). Prepare an 8-inch round cake pan by greasing it lightly with vegetable oil and lining the bottom with parchment paper to prevent sticking.
- In a mixing bowl, combine the all-purpose flour, baking powder, and salt. Whisk them together until well mixed. Set aside.
- In a separate large bowl, beat the egg yolks and sugar together using an electric mixer on medium speed until the mixture becomes pale and creamy. This should take about 3-5 minutes.
- Add the vegetable oil and osmanthus syrup to the egg yolk mixture. Mix until fully combined.
- Gradually add the flour mixture to the wet ingredients, mixing gently until just combined. Be careful not to overmix.
- In another clean bowl, whip the egg whites until soft peaks form. Gradually add the remaining sugar, continuing to beat until stiff peaks form. This will take about 3-5 minutes.
- Gently fold the whipped egg whites into the batter in three additions. Start with one-third of the egg whites, folding it in to lighten the mixture, then gently incorporate the remaining egg whites until no white streaks remain.
- Sprinkle the chia seeds into the batter and fold them in gently, ensuring they are evenly distributed throughout the mixture.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake in the preheated oven for 30-40 minutes, or until a toothpick inserted into the center comes out clean. The cake should be lightly golden on top.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully invert the cake onto a wire rack to cool completely.
- Once the cake has cooled, you can serve it as is or dust it with powdered sugar for an elegant touch. Enjoy your Osmanthus Chia Seed Chiffon Cake!
Tips
- Egg Temperature Matters: Ensure your eggs are at room temperature for better volume and smoother incorporation.
- Whipping Technique: When beating egg whites, start slow and gradually increase speed. Clean, grease-free bowls are crucial for achieving stiff peaks.
- Folding is an Art: Use a gentle, figure-eight motion when folding egg whites to maintain the cake's signature airy texture. Overmixing can deflate the batter.
- Chia Seed Distribution: Sprinkle chia seeds evenly to prevent clumping and ensure a uniform texture throughout the cake.
- Cooling is Key: Allow the cake to cool completely before removing from the pan to prevent breaking.
- Storage Tip: Store in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
- Serving Suggestion: Dust with powdered sugar or serve with a light osmanthus tea for an authentic experience.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 6g
Fat: 15g
Saturated Fat: 3g
Cholesterol: 95mg
