Saturday, May 19, 2007

Lychee Almond Chiffon Cake

Ingredients for egg yolk mixture:

3 egg yolks
20 gm. castor sugar
20 ml. cornoil
60 gm. chopped lychee
30 ml. lychee syrup from the can
70 gm. Self-raising flour
30 gm. ground almonds
20 gm. chopped almonds
1 Tbsp. Chocolate Rice - optional
1/2 tsp. Vanilla Essence

Egg white mixture:

3 egg whites
1/4 tsp. Cream of Tartar
65 gm. Castor sugar

Decoration: Lychees and Almonds


(1) Mix all the egg yolk ingredients till smooth.
(2) Whisk egg white with cream of tartar till foamy then gradually pour in sugar and continue beating till thick.
(3) Fold egg yolk mixture with egg white mixture and then pour into a 20 cm. tube-pan and bake at 175C for about 40 mins. or until cooked.
(4) Remove cake from oven, invert cake onto cooling rack and let it cool completely.
(5) Remove cake from cake pan and decorate with lychees and almonds.


esther said...

Hi Aunt Yochana, my friend's bday is coming and she loves lychee, so I'm planning to bake her this lychee chiffon cake. May I know if the recipe is the same as the normal pandan chiffon? Or rather can u email me the recipe?my email add is Thx a lot=)

myCoffee said...

Hi Aunt Yochana,
Can I confirm that this recipe uses no flour? Also since only 3 egg yolks and 3 egg whites are used, is this sufficient to give the chiffon cake its height and volume? Doesn't sounds quite possible but your cake is so beautiful!
Btw, can i ask whether is Chiffon Cake Is Done in Chinese only?

yochana said...

Thanks mycoffee for telling me about the flour which I've missed out.

The book :chiffon cake is done is in English.


Anonymous said...

hi aunty yochana,

may I know whether I can bake this using a bundt cake tin with pattern similar to the cake tin for your recent Passionfruit Buttermilk Cake . I do not have a chiffon cake tin.

cheers, Alice

yochana said...

HI alice,

You may encounter difficulty in removing cake from a tube bundt pan because of the pattern inside.
No greasing for chiffon cake cos you have to invert the pan.


Anonymous said...

Hi aunty yochana,

thanks. I was at the supplier shop on Sat and undecided which size to buy. I think I will get a size 20 and 22. What do you think?

Cheers, Alice

MsCake said...

Hi Lucy

Noticed that this lychee almond chiffon cake used self-raising flour instead of cakeflour which other chiffon cakes are using.
Is there a reason for using self-raising flour ?



yochana said...

Hi Catherine,

No particular reason. Using sr flour, no need to add baking powder.


MsCake said...

Lucy,thanks for yr prompt reply.


jenjen said...

Hi Aunty Yochana,
is it a must to use the tube pan?
can i use the normal cake tin?

Aunty Yochana said...

hi jenjen,

you need a tube pan with the legs. You need to hang to cool it completely so that it will not sink.


Sheila said...

Hi! Can I use springform pan instead of a tube pan? Thanks...

Aunty Yochana said...

Hi Sheila,

As long as you pan can hang upside down, any pan will but of course with a tube pan, it ensures the cake of being cooked.


Blessed Homemaker said...

Just saw this, I'm going to try this one day. Thanks for sharing!

yin ying~ ^-^ said...

I know u don't know who i am, nice to meet u! i am yin ying. 9 years old now mom also like to do cakes too!i want to ask you what is this cornoil?