Cake Recipes
Osmanthus Chiffon Cake
This light and airy osmanthus chiffon cake is delicately scented with sweet osmanthus syrup and features an exceptionally soft, fine crumb. Using the reverse-mixing chiffon method helps create a stable batter and a fluffy texture, making it perfect for afternoon tea or a light dessert.
- Total
- 1 hour
Quick Recipe Summary
- Cuisine
- Chinese
- Category
- Cake Recipes
- Method
- Steaming
- Total Time
- 1 hour
- Difficulty
- Intermediate
- Main Ingredient
- Eggs
About This Recipe
This light and airy osmanthus chiffon cake is delicately scented with sweet osmanthus syrup and features an exceptionally soft, fine crumb. Using the reverse-mixing chiffon method helps create a stable batter and a fluffy texture, making it perfect for afternoon tea or a light dessert.
Why You'll Love This Recipe
- Written with clear home-cooking steps so the process is easier to follow from start to finish.
- Breaks the method into manageable steps instead of assuming you already know the technique.
- Includes clear preparation cues that help with texture and consistency.
- Uses eggs in an approachable way with simple, easy-to-follow cooking steps.
- Gives the dish a clear sweet flavor profile without making the method feel complicated.
Ingredients
- 3 Eggs
- 50 g Cake Flour
- 40 g Granulated Sugar
- 35 g Milk
- 35 g Corn Oil
- 20 g Sweet Osmanthus Syrup
- 1 tablespoon Cornstarch
Ingredient Notes
These notes explain the role of the main ingredients so the recipe is easier to adjust.
Eggs
This ingredient helps define the flavor, texture, or structure of the dish.
Cake Flour
This ingredient helps define the flavor, texture, or structure of the dish.
Granulated Sugar
A small amount of sugar rounds out saltiness and helps create a more balanced finish.
Milk
This ingredient helps define the flavor, texture, or structure of the dish.
Ingredients & Techniques Used in This Recipe
These guides explain the key sauces, ingredients, and cooking techniques used in this recipe, so you can understand the dish instead of only following steps.
Step-by-Step Instructions
Step 1
Prepare all ingredients. Chill the eggs beforehand for more stable whipped egg whites. Mix the granulated sugar and cornstarch together and set aside.
Step 2
Whisk the corn oil and milk together until fully emulsified and smooth.
Step 3
Sift the cake flour into the milk mixture and stir until combined. Add the sweet osmanthus syrup and mix evenly.
Step 4
Separate the eggs. Add the yolks to the batter and mix until smooth. Place the egg whites in a clean, grease-free mixing bowl.
Step 5
Let the batter rest briefly while preheating the oven to 150°C (300°F).
Step 6
Beat the egg whites, adding the sugar-cornstarch mixture in three additions. Continue whipping until stiff peaks form.
Step 7
Fold one-third of the meringue into the yolk batter using gentle folding motions.
Step 8
Pour the partially mixed batter back into the remaining meringue and fold gently until fully combined and no streaks remain.
Step 9
Pour the batter into a 6-inch chiffon cake pan and tap the pan lightly to release large air bubbles.
Step 10
Bake on the lower-middle rack at 150°C (300°F) for about 36 minutes, or until the cake has risen, settled slightly, and is fully baked.
Step 11
Remove the cake from the oven and tap the pan gently to release excess steam. Immediately invert the pan and allow the cake to cool completely.
Step 12
Once fully cooled, unmold and slice. The finished cake should be soft, moist, and finely textured.
Cooking Tips
- Use cake flour rather than bread flour for the lightest texture.
- Ensure the mixing bowl for the egg whites is completely clean and grease-free.
- Fold gently to avoid deflating the meringue.
- Cooling the cake upside down helps prevent collapse.
- Small surface cracks are normal for chiffon cakes and often enhance their aroma.
Serving Suggestions
- Serve it with steamed rice when you want a simple Chinese home-cooked meal.
- Serve with a stronger stir-fry, braised dish, or dipping sauce to balance the gentle texture.
- Steamed dishes are best when served hot, before condensation softens the surface.
Recipe Card
This light and airy osmanthus chiffon cake is delicately scented with sweet osmanthus syrup and features an exceptionally soft, fine crumb. Using the reverse-mixing chiffon method helps create a stable batter and a fluffy texture, making it perfect for afternoon tea or a light dessert.
Ingredients
- 3 Eggs
- 50 g Cake Flour
- 40 g Granulated Sugar
- 35 g Milk
- 35 g Corn Oil
- 20 g Sweet Osmanthus Syrup
- 1 tablespoon Cornstarch
Method
- Prepare all ingredients. Chill the eggs beforehand for more stable whipped egg whites. Mix the granulated sugar and cornstarch together and set aside.
- Whisk the corn oil and milk together until fully emulsified and smooth.
- Sift the cake flour into the milk mixture and stir until combined. Add the sweet osmanthus syrup and mix evenly.
- Separate the eggs. Add the yolks to the batter and mix until smooth. Place the egg whites in a clean, grease-free mixing bowl.
- Let the batter rest briefly while preheating the oven to 150°C (300°F).
- Beat the egg whites, adding the sugar-cornstarch mixture in three additions. Continue whipping until stiff peaks form.
- Fold one-third of the meringue into the yolk batter using gentle folding motions.
- Pour the partially mixed batter back into the remaining meringue and fold gently until fully combined and no streaks remain.
- Pour the batter into a 6-inch chiffon cake pan and tap the pan lightly to release large air bubbles.
- Bake on the lower-middle rack at 150°C (300°F) for about 36 minutes, or until the cake has risen, settled slightly, and is fully baked.
- Remove the cake from the oven and tap the pan gently to release excess steam. Immediately invert the pan and allow the cake to cool completely.
- Once fully cooled, unmold and slice. The finished cake should be soft, moist, and finely textured.
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