How to make rose chiffon cake

• 1.Soak the dried roses in water for 15 minutes, then gently pick off the petals, leaving out the pedicles and centers.

• 2.Separation of egg white and yolk.Add 10 grams of sugar to the egg yolks and stir with a hand whisk, then pour in the milk and continue to stir evenly, then pour in the oil and stir evenly, then add the drained rose petals and stir evenly.

• 3. Pour in the sifted flour and beat with a scraper or Mix the eggs with a mixer until there is no dry powder and set it aside for later use.

• 4. Beat the egg whites until thick, add 20 grams of sugar, and beat.When the mixture reaches a fine foam, add 20 grams of sugar and beat on medium speed.Beat until the egg whites have texture and resemble ice cream, add the remaining 20 grams of sugar and beat until dry peaks form.

• 5. Take one-third of the meringue and add it to the egg yolk paste, cut into pieces Stir and mix evenly.After mixing, pour back two-thirds of the remaining meringue and mix evenly.

• 6. Pour the mixed egg yolk and protein into the cake mold.Shake it hard several times to release big bubbles.

• 7.Put it in the preheated oven and preheat the oven to 150 degree, 5 minutes, the lowest level of the oven, I used low temperature and long baking, a total of one hour.Put the mold into the oven at 140 degrees for 50 minutes, then sprint to 150 degrees for the last 10 minutes.