Lychee Chiffon Cake
Chiffon cakes, which are sweet and spongy, get their texture from a meringue that is folded into the batter. You can flavor chiffon cakes many different ways and this version has lychee juice, which gives the cake a subtle floral flavor.
Ingredients
- 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
Instructions
- 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.
Notes
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.
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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