Lychee Chiffon cake
Lychee
Chiffon Cake
Preheat oven : 160°C
Utensil : 1- 26cm chiffon cake tin
70 g cake flour (sift)
20 g corn flour
1 tsp. baking powder
½ tsp. salt
(B)
4 egg yolks
40 g castor sugar
(C)
100 ml coconut milk
80 ml sunflower oil or grape seed oil or corn oil
1 tsp. vanilla essence
1 tbsp. rose water or syrup
1 tsp. lychee syrup
A few drops of red coloring
(D)
6 eggs white
50 g castor sugar
½ tsp. cream of tartar (optional)
Garnishing
– 5 whole fruit of can lychee, 4 whole fruit lychee, tear to small pieces,
raspberry
Method
1.
Prepare the mixer, attached the flat
beater. Pour ingredients (B) to the mixer bowl with speed 2-4 till pale and
sugar are dissolving.
2.
Back to speed 2, add oil, coconut
milk whisk till well blended. Now add the rest of ingredients from C using
speed 4 till well blend.
3.
Change back to speed 2, add
ingredients (A) spoon by spoon till finish. Keep aside.
4.
In another mixer bowl attached the
whisker, add in egg whites and cream of tartar, whisk till frothy then
gradually add sugar and continue whisking till stiff peak.
5.
Use 1/3 of the meringue and fold
into the yolk batter till well blend. Repeat these processes till all meringue
are mixed with the yolk batter. (Don’t over mixed, use gentle movement and
figure of 8). Tear the lychee into small piece and line on the bottom of the
chiffon cake tin.
6.
Pour batter on top of lychee and
baked at 160°C for 40minits or till golden brown or insert a cake tester to
test. (according to your oven temperature)
7.
Remove from oven and invert the cake
tin and allow cooling complete before removing the cake. Decorate the cake
according to your likes.
(Notes: Chiffon
cake tin need not to be grease and line. Don’t over fold the batter)
West Metric Sdn Bhd
1/12/16
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