Rose Milk Chiffon Cake Ingredients

7 eggs (room temp, yolks & whites separated)120 g granulated sugar120 ml evaporated dairy milk or regular coconut cream120 ml rose syrup (bottled or freshly made)80 ml neutral flavoured oil150 g cake flour2 tsp baking powder

Steps

To make your own evaporated dairy milk, add double the amount of milk into a pot, warm over low heat for 15-20 mins till half of it evaporates, strain using a sieve & set aside.Preheat oven to 170oC & prepare a clean & dry 20 cm aluminium chiffon cake pan.In a large bowl, whisk egg yolks, add 1/3 of sugar, oil, milk & rose syrup, whisk together till combined.Sift cake flour & baking powder together & add to egg yolk mixture in 3 batches.Whisk till totally incorporated & there are no lumps.Transfer egg whites to the bowl of stand mixer, beat on medium low speed till opaque & foamy.Add 1/2 of remaining sugar, beat for 30 secs, increase speed to high, add remaining sugar in small increments till stiff peaks form (abt 2 mins)Add 1/3 of beaten egg whites to flour mixture using a spatula & mix well.Fold in the rest of egg whites in 2-3 batches gently but quickly till mixture is homogeneous.Pour cake batter into ungreased cake pan, tap a few times on kitchen countertop to release air bubbles & bake for 30-40 mins till a cake skewer inserted comes out clean.