Osmanthus Chiffon

Overview

Chew it gently to get the faint scent of osmanthus, which is soft and delicious.

Boil the sweet-scented osmanthus with boiling water and let cool.
Take 40 grams of water and osmanthus, add vegetable oil, stir until emulsified.
Add egg yolks and continue mixing.
Sift in the flour and mix evenly. The prepared egg yolk paste should have no dry powder, no lumps, and be delicate and smooth.
Add a few drops of white vinegar to the egg whites and start beating. Add approximately equal amounts of sugar in three batches, and beat the egg whites into rough foam, fine foam, and foam texture respectively.
Finally, beat until the egg whites are lifted up and form a firm triangular tip. Try a few more places to ensure that the egg whites are completely beaten.
In two batches, add two-thirds of the egg whites to the egg yolk batter and mix evenly.
Pour back into the egg white container, stir and mix until the two are completely mixed, be sure to mix evenly.
Protein pieces like this must be mixed well, otherwise the baked cake will have white spots.
The finished cake batter is delicate, light and smooth. Pour the cake batter into the mold and smooth the surface slightly.
Preheat the oven to 180 degrees, lower and middle racks of the oven, turn to 150 degrees and bake for 43 minutes. After the cake comes out of the oven, turn it upside down immediately, let it cool and then unmold it.