Had to satisfy a baking itch and the recent chiffon cake that was baked fell short of expectations. So over the long weekend, I decided to head to the kitchen to try my hand at baking the chiffon cake again.
The last time I made Yuzu Chiffon Cake, it was passable. This time round, I was itching to try a new concoction. I blame Instagram and looking at R of the Pleasure Monger’s beautiful Rose Lychee Chiffon Cakes that she was selling at a pop-up bake sales made me want to try and whip up a similar cake.
When it comes to baking, I usually do not follow instructions all that well, so I need a simple recipe that I could follow. Searched online and found a relatively simple one from Aunty Yochana.
So here’s my version of the Rose & Lychee Chiffon Cake if you are ever interested in baking one at home.
Rose & Lychee Chiffon Cake (Recipe adapted from Aunty Yochana)
(makes one 18cm cake)
- 3 egg yolks
- 20g caster sugar
- 20ml vegetable or corn oil
- 60gm chopped lychees drained without the syrup (approximately 4 -6 pieces of lychees)
- 30ml lychee syrup from the can
- 70g self-raising flour
- 3 egg whites
- 50g caster sugar
- 1/4 tsp of Cream of Tartar
- Sieve flour, baking powder together, set aside.
- Separate egg yolks/whites and bring to room temperature. (It is easier to separate eggs when they are cold.)
- Place egg yolks in a mixing bowl, add in sugar, and whisk till the mixture becomes very sticky and turn pale.
- Drizzle in the oil, whisking at the same time till the mixture is well combined. Repeat the same with the chopped lychees and lychee syrup. Sieve over the flour mixture and using a manual whisk this time, whisk until flour mixture is fully incorporated into the batter.
- In a clean, dry mixing bowl, beat egg whites with cream of tartar with an electric mixer until mixture becomes frothy and foamy. Beat in the sugar in 3 separate additions on high speed until just before stiff peaks form.
- Fold egg yolk batter in 3 separate additions into the egg white mixture, each time folding gently with a spatula until just blended.
- Pour batter into a 18cm (7 inch) tube pan (do not grease the pan).
- Tap the pan lightly on a table top to get rid of any trapped air bubbles in the batter.
- Bake in pre-heated convention oven at 170 degC for about 40mins or until the cake surface turns golden brown. You can either use a skewer or you could press the top of the cake lightly. If the cake bounces back (ie: springly), then you know it’s done.
- Now this step is really important! Remove from the oven and invert the pan immediately. Let cool completely before attempting to remove the cake.
- To remove the cake from the pan, run a spatula around the inside of the pan and the center core. Gently release the cake and run the spatula along the base of the pan to remove the cake.
Now, all that’s left to do is to enjoy this treat! 🙂
This didn’t last very long in the home.. hehe, we finished this cake within a day.