Lychee Almond Chiffon

Third day in a row, I continued my baking momentum ! What an achievement coz I have not been so diligent, especially on working days nights and when there are half a dozen of drama serials waiting for me to clear. Haha !
 
I think I can declare this week as chiffon cakes week ! This is my second chiffon bake in three days and probably there will be more to come. ^-^ As it is getting late, I unmoulded the cake even before it is completely cooled. Fortunately there is no major mishaps. Just had a bit of time left to grab some pictures before heading to dreamland.
 
The cake will be my breakfast for tomorrow ! Verdict of it will be out then !
 
My verdict ~ Because I am someone who has an extremely sweet tooth… Heehee…. so the lychee taste to me wasn’t significant. Probably I should have added some lychee essence as well to enhance the taste next time. The lychee syrup itself is not strong enough to bring out the sweetness of the fruit. However, the almond meal does make up for it, especially when the aroma fills the room during baking, you can be pretty sure that it will add fragrance to the cake. The texture is soft and light and I have used slice almonds, instead of chopped almonds. So I like the crunchiness of it with the cake. 
Recipe adapted from [Chiffon Cake is Done] by Kelvin Chai with slight modifications

Ingredients :

Egg Yolk Batter
3 egg yolks
50g canned lychees
30ml lychee syrup
20ml cooking oil

20g caster sugar
30g ground almond
20g chopped almonds ( I used the sliced ones instead. )
70g self-raising flour

Egg White Foam
3 egg whites
1/4 tsp cream of tartar
70g caster sugar

 
Method :
1. To make egg yolk batter, blend canned lychees in syrup until fine. Combine with egg yolks, oil and sugar in a mixing bowl. Fold in flour until forms batter.
 
 
2. To make egg white foam,  beat egg whites and cream of tartar until mixture forms soft peaks. Gradually add in sugar, beating at high speed until frothy and stiff peaks form.
 
3. Gently fold beaten egg white foam into the egg yolk batter until blended.
 
4. Pour batter into ungreased 7-inch tube pan. Bake in preheated oven at 170 degrees C for 30-40 minutes or until cooked.
 
5. Remove from oven, invert cake onto table until completely cooked.
Rate

9 Comments

  1. surprise everyday (: nice! im sure it taste yummy! something special, combining lychee and almond for chiffon cake (:

  2. New flavour chiffon, nicely baked, soft & fluffy!

  3. Joyce, this really sounds delicious and it looks beautiful. That's a hard combination to beat. I hope you have a great day. Blessings…Mary

  4. 这个口味很特别耶!真想试试看:))

  5. this flavor is so unique and the texture is so soft and fluffy!

  6. Sweetylicious : Yes, it's quite a unique combination ! But the lychee taste is not significant for a sweet-toother like me ! I guess I will need some essence to go along with it next time !DG : Thanks for your compliments ! Yes, the texture is good ! Mary : Thanks for your compliments. But I feel that some lychee essence will do the cake even better ! Happy baking to you as well !茄子:谢谢你!可是因为我喜欢很甜的蛋糕,荔芝味对我不够浓! 下次加些香精会更理想!Thanks Jess ! When are you continuing your macarons ? Waiting for your updates !

  7. Your chiffon cake looks light and delicious! I would love a piece for breakfast!

  8. I can see the sliced almonds in the cake and yet the texture is so soft. The lychee and almond sounds like a great combination. Happy to follow your blog for more of your delicious bakes :D

  9. Looks and sounds just great! nice blog you have here!!

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