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
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
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.
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Eat What Tonight
My name is Joyce, author of Eat What Tonight. Spending time in the kitchen has been one of my greatest therapeutic passion thus far even though I couldn't do it on a more often basis than I wish I could. I do not prized myself as a great cook or baker, after all I am a one-woman show in the kitchen and blogging scene. Nevertheless, I hope this little space of mine can aspire anyone like myself to appreciate and enjoy the best of oneself's efforts in every single home made dish.