Lychee Chiffon cake


Lychee Chiffon Cake
 
Level                : Easy
Preheat oven   : 160°C
Utensil              : 1- 26cm chiffon cake tin

 Ingredients
(A) Mixed all and keep aside
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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