Raspberry Rose Chiffon Cake

If things are turning out to be too feminine or romantic, it’s not entirely my fault. I have a packet of dried rose buds to use and logically, anything related to rose, turns out to be a tad more girlish than any other things. First, the madeleines, now, a chiffon cake! Next, macarons maybe or something. I don’t know yet. Cookies ? Any suggestions? I have a packet of dried lavender too!! But I already have a few items in mind for that, just need time and mood.

As for the recipe, I used the usual chiffon cake recipe that I’ve used all the time. IT fits a 10″ chiffon cake mould. But I recently bought 2 mini chiffon pans, so I decided to use them as well. The mini ones didn’t come out how I expected. Probably gonna try again next time, but for now, it’s this Rose and Raspberry Chiffon cake. Gosh so pink.. It’s usually not so me when it comes to pink stuffs. Not a pink person. 😛

I keep thinking of pastel ballons, scones, flowery china, picnic basket and gossiping girls with this cake. Ha, fits the whole theme I guess Lol.

Raspberry Rose Chiffon cake with Raspberry cream

(fits a 10? chiffon cake pan)

140g All purpose Flour
1 tsp baking powder
6 egg yolks
12g dried rose buds, with calyxes remove
80ml full cream milk
40g raspberry puree
4 tbsp Corn oil / Canola oil
50g caster sugar
pinch of salt
6 Egg whites
1/4 tsp cream of tartar
120g Caster Sugar

For raspberry cream

1 cup whipping cream
1/3 cup raspberry puree
a squirt of lemon juice


1. Remove calyxes from dried rose buds, blend it in a food processor till it resembles harsh sand (not too fine). Set aside.
2. Combine yolks, raspberry puree, rose, and juice, oil, caster sugar and salt with a whisk. Add in flour and baking powder till it forms a smooth batter; lump free.
2. In a mixing bowl, whisk egg whites and cream of tartar until foamy. Gradually add in caster sugar while whisking at high speed till medium peak. It should also be glossy.
3. Gently fold in beaten egg whites into egg yolk batter until well combined with a whisk. A little TLC needed here.
4. Pour batter into a 10? chiffon cake pan. DO NOT GREASE PAN. * Bake in preheated oven at 175 C for 35 minutes or until cooked.
5. Once cooked, remove from oven and invert it to cool completely. To remove cake, slide a knife around the inner perimeter of the pan, twist it out. Then slide a knife at the bottom to release it, and knock it out onto a plate / board. Basically it’s upside down now.

To make raspberry cream, whip cream till medium peak, then fold in raspberry puree and lemon juice. This is totally optional. Didn’t want the chiffon cake to be so bare, although most of the time, I like to eat chiffon cakes just as it is.

Dont worry, in the next post, there won’t be any rose / raspberry stuffs. Bread perhaps ? Haha

Just trying to relive my LCB days with the tons n tons of artisan breads 😉

The raspberry taste kinda overpowered the mild rose flavour. But then again, since it’s not extract or oil, I would kinda expect that the flavours are a bit milder.

9 thoughts on “Raspberry Rose Chiffon Cake

  1. Gosh, it really is very pink 🙂 I have a pink loving friend with a birthday tea coming up so this might be just the recipe. Good to know the rose gets a bit lost – perhaps skipping the rose, or adding rose water to the raspberry cream, to boost the rose scent/flavour, might be the way to go? I’ll let you know.

  2. the frosting is amazing…how did u do it?..what whipcream do you use?..whenever i made a whipcream frosting it wont stand so the piping is absolutely useless…can you give me an advice?tnx

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