Rose Fresh Flower Cake

Flavor: Sweet; Technique: Baking; Time: One hour; Difficulty: Moderate.

Step-by-Step Cooking Instructions for Rose Fresh Flower Cake

Use fresh edible rose flowers, only pick the petals, wash and dry the surface

Add 25g of sugar

Gently knead and set aside, do not over-knead or turn into a paste

Separate egg yolks and whites, place them in separate oil-free and water-free bowls. Add walnut oil to the egg yolks

Stir well to fully blend the oil and egg yolks

Add yogurt. I used homemade plain yogurt without sugar

Stir well to mix evenly

Sift in low-gluten flour

Fold to form a yolk batter

Add lemon juice to the egg whites, beat on low speed until large bubbles form, then add 1/3 of the sugar

Continue beating until bubbles become smaller, then add another 1/3 of the sugar

Beat until foam is fine, then add the final 1/3 of sugar

Beat on high speed until the whisk leaves a hook mark, then switch to low speed until the whisk leaves a small triangle, indicating the egg whites are whipped

Take 1/3 of the egg whites and add them to the yolk batter

Gently fold to mix evenly

Pour the mixed batter into the remaining egg whites, continue folding gently to mix evenly

Add the kneaded rose petals to the batter

Gently fold until well combined

Pour the batter into the mold. I made a larger batch, using a 6-inch chiffon cake mold, seven paper cups, and a rectangular mold

Preheat the oven to 140 degrees Celsius for about 10 minutes, then bake for 35 minutes

The baked cake. Let the metal mold cool upside down before removing the cake