Osmanthus Chiffon Cake

Osmanthus Chiffon Cake ~ 桂花戚风蛋糕
(Recipe adapted & modified from Vivian Pang Kitchen)

Ingredients
(A)
50g brown sugar
2 Tbsp Osmanthus
Few pieces of wolfberries
150ml water

(B)
4 egg yolks
1/4 tsp salt
40g vegetable oil

(C)
100g plain flour
1 tsp baking powder

(D)
5 egg whites
30g sugar

Method
1. Put all ingredients (A) into a pot. Bring to boil, off heat & let it cool for 10mins.
2. Mix all ingredients (B) in a bowl. Add in the cool syrup from (A). Stir well.
3. Fold in sifted ingredients (C). Mix till smooth.
4. In another bowl, whisk the egg whites till frothy. Add sugar gradually & beat till stiff.
5. Fold in 1/3 of the whites into the yolk mixture till well incorporated.
6. Pour in the remaining egg whites & fold gently till well combined.
7. Pour into chiffon mould & bake @ 180 deg C for 35mins.
8. Immediately invert it after removal from oven. Leave to cool.

Osmanthus Jelly (桂花糕)

Osmanthus Jelly 桂花糕 (Recipe adapted & modified from Awayofmind)

Ingredients:
1 packet of pre-sweetened konnyaku jelly powder
1250ml water
5 tsp dried osmanthus flowers 桂花
2 Tbsp wolfberries, soaked in water till puffy

Method:
1. In a pot, add water & bring to a boil. When water is boiling, lower heat & then add osmanthus flowers. Simmer for 2 minutes.
2. Add konnyaku jelly powder. Stir until the powder is fully dissolved. Off the flame.
3. Add wolfberries to each jelly mould, then pour the jelly solution prepared in step 2 to fill each mould. Let the jelly cool down a bit in room temperature & chill in fridge till the jelly is set.