Baking cakes has been a passion for a novice baker like me.
Everyone loves cakes, be it a store bought cake or homemade cake from the oven.
Today, I would like to share with you this awesome Chrysanthemum Cake which I had baked for the first time.
Noticed that you don’t require butter or oil for this cake.
Some cakes require 2-3 eggs for the batter but this flower sense cake has more than meets the eye.
12 egg yolks, quite a large amount of egg yolks that you needed to bake just one cake.
What do you do with the egg whites?
You can make cookies with egg whites.
You could try this Coconut crisps cookies which I had posted on my blog.
Anyway, do not be put off by the large requirement of egg yolks.
Just a reminder, cakes made with lots of egg yolks tend to be very moist and rich in flavor.
They are best kept in the refrigerator if you intent to keep the left over to last longer.
Out of the kitchen, they will last approximately 2-3 days.
About Chrysanthemum flowers
Chrysanthemum flowers are usually picked, dried under hot sun before sold in herbal shops or supermarket.
This yellow sweet flowers are perfect ingredients to cool down your body temperature when the weather is hot and dry.
How to boil Chrysanthemum Tea
- Bring to boil a ot of water until it starts to bubble.
- Do not wash or rinse the dried chrysanthemum flowers because the original flavor and sweetness had been sealed during the drying process.
- Just pour in the dried flowers into the boiling water and add a couple of rock sugar.
- It takes around 10-15 minutes for the Chrysanthemum tea to be ready.
- So, don’t over boil as it will taste bitter instead.
- Cool off the Chrysanthemum tea before baking.
Here is the recipe for Chrysanthemum Cake
- 325g cake flour
- 2 tsp baking powder
- 12 egg yolks
- 125ml strong Chrysanthemum tea, cooled off
- 150g sugar
- Beat the egg yolks all together until creamy.
- Add in Chrysanthemum tea as egg yolk thicken.
- Gradually add in sugar.
- Gently fold in sieved flour and baking powder into the batter.
- Pour the batter into a lightly grease cake tin and shake it lightly in order to remove the air pockets.
- Bake in oven for 45 minutes at 180C.
- Use a skewer to test the cake. If moist- ready, if wet-further bake 10 minutes.
- Cool off cake or wire rack before cutting.
Remember to keep the remainder cake into the fridge .
What flavor of cake do you like best?
Copyright allrights reserved and photos by peachpurple