Raspberry Rose Chiffon cake with Raspberry cream

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.

Ingredients

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

Method:

Remove calyxes from dried rose buds, blend it in a food processor till it resembles harsh sand (not too fine). Set aside.
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.
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.
Gently fold in beaten egg whites into egg yolk batter until well combined with a whisk. A little TLC needed here.

Full Reading: http://thesweetspot.com.my/?p=1902