Monday, May 18, 2015

Raspberry Rose Chiffon with Raspberry Buttercream

I remember seeing this recipe from Swee San's blog awhile back, I knew at that point that I will try that recipe out. Just that I didn't know when haha. :D Okay, back up ... I am talking about this lovely recipe, Raspberry Rose Chiffon Cake.

Not only is the taste is so special, it is such a uniquely elegant flavor that even my picky sisters were impressed. Thanks to Swee San of course...quite the pastry chef! You can hope over to her post to see how she create this lovely recipe

I made changes to the recipe since I wanted mine to fit into my 21 cm tube pan. And instead of using whipped cream, I made buttercream for the frosting since I needed to transport it out for a gathering, I wanted a more stable topping. And since I use raspberry jam, I presume the raspberry will be more intense verses the fruit puree itself. In turn I reduced the sugar level as well to maintain the proper sweetness of this cake.

Ingredients for Raspberry Rose Chiffon (Makes a 21 or 22cm tube pan)
5 egg yolks
10 g dried rose buds
70 ml fresh full cream milk
40 g homemade raspberry jam (store bought is fine)
50 ml corn oil
40 g caster sugar
pinch of salt
125 g cake flour
1 tsp baking powder

5 egg whites
90g caster sugar

  • First of all, removed the calyxes of the dried rose buds.

  • Then places the rose buds into a blender and chop up the rose petals into fine flakes. 
  • In a large mixing bowl, add in these blended rose flakes, follow by egg yolks, caster sugar, milk, raspberry jam, vegetable oil and salt.

  • Give that mixture a good stir to combine everything together evenly using a whisk.
  • Once the mixture is smooth, sift in the cake flour. Again mix well till the mixture is smooth and no lumps.
  • Preheat the oven to 170C. Prepare a 21/22cm tube pan. (DO NOT USE non-stick pans)
  • In another mixing bowl add in the egg whites in. Start beating it at high speed and gradually add in the caster sugar. Continue beating till the meringue reaches stiff peaks.

  • Gently fold in the whites into the egg yolk mixture in 3 separate mixtures till all is well combined and the colour is uniform and no visible white lumps.

  • Pour the batter into the tube pan. Then using a tooth pick or chopstick, give the batter a good swirl to remove any air pockets that might be trapped in the batter.

  • Bake in the preheated oven for 30 minutes or till the cake tester comes out clean.
  • Remove the tube pan from the oven and invert it to cool. Let cake to cool completely before removing from mould.
  • Once baked, let cool and remove from pan. Set aside for now while you work on that raspberry buttercream.

Recipe for Raspberry Buttercream
Basic Vanilla Swiss Meringue Buttercream (makes ~2cups)
2.5 oz egg whites (~120g)
2.5 oz caster sugar 
1/4 tsp salt
bean scrapings from 1/2 of a vanilla bean
250g unsalted butter, cut into 2” chunks, room temperature

100g homemade raspberry preserve / jam (store bought is fine too)


  • Prepare a double boiler with a gentle simmer. In a heat proof bowl, combine egg whites, sugar and salt into it. Mix well but no beating is required. Place the bowl over the double boiler and placing a candy thermometer to monitor the temperature. 
  • Stir once in awhile to prevent the egg white from curdling at sides. Aim to to have the temperature reached at least 146F / 63C for food safety reasons. 
  • Once the temperature is reached, remove from heat and beat it till it is silky white. Add vanilla extract and mix well. If the mixture is still hot, place it over a bath of ice water to cool it down.
  • Add the butter chunks one piece at a time and continue to beat while doing so. Continue to beat till all the butter has been added and the buttercream is smooth and silken. 

  • Use about 1 cup for the cake while you can chill the rest in the fridge for use in future.
  • Add in the raspberry jam and beat well till smooth. Chill if necessary if the buttercream is a little too soft. 
  • Use it to frost on the cooled chiffon cake as desired. And decorate the cake of course. ;))
There you have it. Just like your favourite chiffon cake recipe, this cake ain't as complex as it sounds. :)

Made this cake for a gathering with my sisters. It was so well received, and everyone said it's such a special flavoured cake. It's fruity, it's floral, it's pleasure to both taste and smell. 

My blog post is never complete without having a closer look of the cake...yeah a sliced version please!
Checkout the fluffy soft interior of the cake.And that sweet pinkish colour is love! 

Trust me, the combination of flavours is the in thing right now. And this combo is awesome. I can't wait to try out combos like Earl Grey Lavender or ....Chocolate Chilli? Maybe not. :P

Have a good week ahead all!


Angie's Recipes said...

That looks heavenly! I esp. love the combination of flavours.

Angie's Recipes said...

p.s how many egg whites and sugar did you use for the icing? If I remember it right, 1 ounce is about 30grams.

Anonymous said...

i plan to make this cake but i noticed that even though milk is listed as an ingredient, it is not mentioned in the steps. would like to confirm if milk is needed. thanks

Honey Bee Sweets said...

Hi Octopusmum,

I have just updated the step with the milk addition. Thanks for highlighting that out. :)

Anonymous said...

thanks much!