Lychee chiffon cake
I mentioned earlier that I love lychees. I’ve never really done anything other than eat them and so this weekend I thought I’d try my hand at baking with them.
My first thought was a lychee chiffon cake. I’ve bookmarked several different chiffon cake recipes and for this cake, I tried one of these recipes.
I think I slightly overbaked my cake and should have taken it out earlier than what is called for in the recipe. My cake didn’t rise nearly as high as my previous chiffon cakes and I also had great difficulty getting the cake out of the pan.
The inside of the cake was quite lovely though. Soft and sweet with a sponge-like texture. Unfortunately, the fresh lychee juice was completely lost in the cake. I’ll have to play around more with how to incorporate the lychee flavor into the cake better.
I adapted a recipe found on Sea Salt with Food who adapted it from Okashi Treats: Sweet Treats Made With Love by Keiko Ishida.
Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hour 10 mins
- 6 Large Egg Yolks
- 25 g Sugar
- 70 g fresh lychee juice
- 70g oil
- 100 g Pastry Flour, sifted (per Joy of Baking, 1 1/3 cup all-purpose flour (175 grams) plus 2/3 cup (80 grams) cake flour equals 2 cups pastry flour. Of course you will have to scale this down to 100g)
- For the Meringue
- 120 g Sugar
- 12 g Corn Flour/Starch
- 6 Large Egg Whites
- Position the rack on lower third of the oven and preheat the oven to 325F/160C.
- Place the egg yolks and sugar in a large bowl, and beat well. Add lychee juice, oil, and stir to incorporate with a whisk. Add flour and mix well, until the batter becomes sticky.
- Make the meringue: (don’t forget to use a clean bowl or else the meringue won’t come together) Combine sugar and corn flour. Beat the egg whites until foamy. Add half the sugar and continue beating for a few minutes, then add remaining sugar and beat until egg whites are glossy and stiff peaks form (and if you turn the bowl upside down, your whipped egg whites will not fall or slide).
- Add one-third of meringue into the egg yolk mixture and fold in lightly, then add remaining meringue and fold to incorporate completely (Use a spatula to fold).
- Pour batter into an ungreased 22 cm angel cake tube pan. Bake for 50 to 55 minutes (Next time I’m going to take mine out at 45 minutes).
- When cake is done, remove from the oven and turn it over (since the cake pan is ungreased, the cake should not fall out, but it is important to turn it over so that the cake can expand rather than collapse while cooling), leaving it to cool for about an hour.
- Once the cake is cool completely, carefully run a knife or spatula around the sides of the cake to loosen it before inverting onto a wire rack.
- 6 large eggs yolks and whites separated
- 145 g sugar divided
- 70 g fresh lychee juice
- 70 g oil
- 100 g pastry flour sifted (see note)
- 12 g corn flour/starch
Position an oven rack in the lower third of the oven. Preheat heat oven to 325°F (160°C).
In a large bowl, beat the egg yolks and 25 grams of sugar until combined. Add the lychee juice, oil, and whisk them together with the eggs and sugar. Add the flour and mix until the batter is sticky. Set the bowl aside while you make the meringue.
In a medium-sized bowl, combine 120 grams of sugar with the corn flour. In a large bowl (make sure it is very clean), beat the egg whites until they are foamy. Add half of the sugar mixture to the egg whites and beat them for a few minutes before adding the rest of the sugar mixture. Beat the mixture until the egg whites are glossy and they hold stiff peaks. You know they are ready if you can turn the bowl and the mixture does not slide or fall out of the bowl.
Fold one-third of the meringue to the flour and egg yolk mixture. Once it's incorporated, fold the rest of the flour mixture in.
Pour the batter into an ungreased 8.5-inch (22-cm) angel food cake tube pan. Bake for about 45 minutes.
Remove the cake from the oven and turn it over. The cake should stay in the pan so that it can expand while it cools. Cool the cake for about one hour. Once the cake is cooled, run a knife around the sides of the cake to loosen it before inverting it onto a wire rack.
All images and content are © Kirbie's Cravings.
If you can't find pastry flour you can make your own with all-purpose flour and cake flour. Combine 175 grams (approximately 1 1/3 cups) of all-purpose flour with 80 grams (approximately 2/3 cups) of cake flour. This will give you approximately 2 cups of pastry flour. You will need 100g of it for this cake recipe.