Lavender chiffon cake

During my recent trip to Lavender Cottage in Taiwan in Jan with my sis, niece & dad, I bought a packet of dried lavender thinking of baking something with it. So when I saw Jane posting a Lavender Chiffon Cake in facebook, I was eagerly waiting for her to put up the recipe in her blog. Finally had the chance to bake it today, and well-received by my lil baby & T! 

I'm copying the recipe here for ready reference. 

Recipe for Lavender Chiffon Cake
(Makes a 8" tube pan)

Ingredients:
5 Egg yolks
20g Caster sugar
90g Whole milk
50g Cooking oil
1/4tsp Salt
1 tsp Dried Lavender
Zest from one Lemon
120g Self-raising flour

5 Egg whites
70 Caster sugar
1 tsp Corn flour

Method:

1. In a heatproof bowl, microwave dried lavender with milk for about 20secs at high heat. This is to bring out the fragrance of the lavender. Leave aside. (I boil the milk & lavender in a small pot over low heat.)
2. Mix egg yolks with sugar till light yellow.
3. Add in salt, lavender with milk and cooking oil. Mix well.
4. Sift in self-raising flour and mix well.
5. In a separate clean bowl, beat egg whites till foamy.
6. Mix in corn flour into caster sugar. Gradually add in the sugar into the egg whites till soft peaks.
7. Take one-third of the egg whites and fold into the egg yolk batter.
8. Continue to fold in the egg whites into the egg yolk batter in two batches.
9. Pour the batter into the prepared tube pan. Bang it hard onto the table top.
10. Bake at preheated oven of 180C for 45mins.
11. Remove from the oven and invert the cake until completely cooled.
12. Cut and served. Can be served chilled.