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I had leftover lychees from making Lychee macarons so I decided to try making a lychee chiffon cake substituting the typically used Pandan juice with lychee puree. The Lychee Chiffon cake here has this subtle lychee flavour, almost like a little tang to it. Could be too subtle for some, but it’s definitely a wonderful, light chiffon cake.

Lychee Chiffon Cake (adapted from Pick Yin’s blog)
Makes: One 25cm Cake
Preparation Time: 15 minutes
Cooking Time: 1 hour
Passive Time: 2 hours

Ingredients
160g Lychees, Canned and Strained (Makes 1/2 cup Lychee Puree)
180g Self Raising Flour
50g Caster Sugar
8 Egg Yolks
6 tbsp Corn Oil
1/4 tsp Baking Soda
8 Egg Whites
100g Caster Sugar
1/2 tsp Cream of Tartar

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Method
1. Preheat oven to 170°C.
2. Place the lychees in a blender and blend, then strain until you have 1/2 cup of lychee puree. Set aside.

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3. Sift the self raising flour and baking soda in a small bowl.

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4. In a separate large mixing bowl, whisk the egg yorks and corn oil together until combined.

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5. Add the lychee puree to the egg mixture and mix until combined.
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6. Add in the caster sugar to the egg and lychee mixture and whisk until the sugar has completely melted.

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7. Pour the mixture into the dry ingredients and whisk well until it forms a smooth batter. Set aside.

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8. In a stand mixer, whisk the egg whites and cream of tartar together. Once the egg white mixture starts to foam, slowly add in the caster sugar until the meringue is smooth and glossy and forms stiff peaks.

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9. Add 1/3 of the meringue mixture to the lychee mixture and fold gently until it has all combined. Then add in the rest of the meringue and gently fold until all combined. Be careful not to over beat the batter.

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10. Pour the mixture into the chiffon cake tin. Place a cloth on the table and tap the cake tin on top of the cloth to remove any air bubbles in the mixture. Place the tin in the oven and bake for 10 minutes. Lower the temperature to 160°C and bake for another 45 to 50 minutes or until cake is done and the cake tester comes out clean. Once done, remove from the oven and flip it upside down to cool for up to 2 hours.

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11. Once the cake has cooled down, run a thin knife around the edges of the tin and remove the bottom of the chiffon cake tin to remove the cake. The chiffon cake should be served upside down with the flat surface on top.

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Lychee Chiffon Cake
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A subtle lychee flavour to the classic chiffon cake.
Servings Prep Time
1Cake 15minutes
Cook Time Passive Time
1hour 2hours
Servings Prep Time
1Cake 15minutes
Cook Time Passive Time
1hour 2hours
Lychee Chiffon Cake
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
A subtle lychee flavour to the classic chiffon cake.
Servings Prep Time
1Cake 15minutes
Cook Time Passive Time
1hour 2hours
Servings Prep Time
1Cake 15minutes
Cook Time Passive Time
1hour 2hours
Ingredients
  • 160g LycheesCanned, Strained
  • 180g Self-Raising Flour
  • 50g Caster Sugar
  • 8 Egg Yolks
  • 6tbsp Corn Oil
  • 1/4tsp Baking Soda
  • 8 Egg Whites
  • 100g Caster Sugar
  • 1/2tsp Cream of Tartar
Servings: Cake
Units:
Instructions
  1. Preheat oven to 170°C.
  2. Place the lychees in a blender and blend, then strain until you have 1/2 cup of lychee puree. Set aside.
  3. Sift the self raising flour and baking soda in a small bowl.
  4. In a separate large mixing bowl, whisk the egg yorks and corn oil together until combined.
  5. Add the lychee puree to the egg mixture and mix until combined.
  6. Add in the caster sugar to the egg and lychee mixture and whisk until the sugar has completely melted
  7. Pour the mixture into the dry ingredients and whisk well until it forms a smooth batter. Set aside.
  8. In a stand mixer, whisk the egg whites and cream of tartar together. Once the egg white mixture starts to foam, slowly add in the caster sugar until the meringue is smooth and glossy and forms stiff peaks.
  9. Add 1/3 of the meringue mixture to the lychee mixture and fold gently until it has all combined. Then add in the rest of the meringue and gently fold until all combined. Be careful not to over beat the batter.
  10. Pour the mixture into the chiffon cake tin. Place a cloth on the table and tap the cake tin on top of the cloth to remove any air bubbles in the mixture. Place the tin in the oven and bake for 10 minutes. Lower the temperature to 160°C and bake for another 45 to 50 minutes or until cake is done and the cake tester comes out clean. Once done, remove from the oven and flip it upside down to cool for up to 2 hours.
  11. Once the cake has cooled down, run a thin knife around the edges of the tin and remove the bottom of the chiffon cake tin to remove the cake. The chiffon cake should be served upside down with the flat surface on top.
Recipe Notes

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  • 160g of canned and strained Lychees should make 1/2 cup Lychee Puree
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I love a fluffy chiffon cake and I love trying interesting flavours to go with it. I’ve had a vanilla and rose water cupcake before and it was lovely, the subtle rose water makes for a deliciously fresh cupcake. Now here’s my very pink Rose Chiffon Cake adapted from my Orange Chiffon Cake.

Rose Chiffon Cake with Vanilla Buttercream
Makes: 1 cake
Cooking Time: 50 minutes
Preparation Time: 10 minutes

Ingredients
Rose Chiffon Cake
190g plain flour
1/2 tsp salt
2 tsp baking powder
80ml vegetable oil
60ml water
1/2 tbsp rose water
1 tsp pink colouring
60g caster sugar
6 egg yolks, large
6 eggs whites, large
1/2 tsp cream of tartar
100g caster sugar

Vanilla Buttercream Frosting
300g icing sugar
225g salted butter
1 tsp vanilla extract
1/8 tsp pink colouring

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Method
Rose Chiffon Cake
1. Preheat oven to 170°C.
2. Sieve the plain flour, salt and baking powder into a medium sized bowl.

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3. Add the vegetable oil, water, rose water, pink colouring, sugar and egg yolks into the dry ingredients and mix until just combined.

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4. Whip the egg whites and once it starts to bubble add the cream of tartar.

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5. Keep whipping until the mixture is nearing soft peaks, then slowly add the sugar with the electric mixer is still running and until hard peaks form.

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6. Add 1/3 of the meringue into the wet mixture until the thick mixture softens. Then slowly add in the rest of the meringue until just combined. Do not overmix!
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7. Pour into the cake pan (one made for upside down cakes – it has a hole in the middle) and then place in the oven for 30 to 40 minutes. Poke a skewer into the middle of the pan and if it comes out clean, it’s done!

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8. Remove from the oven when done, and flip it upside. If the cake has risen higher than the cake pan’s height, use a mug and rest the middle cylinder on top.

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9. Allow the cake to cool until room temperature.

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Vanilla Buttercream
1. Beat the butter and sifted icing sugar until light and fluffy.

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2. Add in the vanilla extract and colouring until combined and smooth.

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3. Frost the cooled chiffon cake all over.
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Rose Chiffon Cake with Vanilla Buttercream
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Refreshingly subtle rose water flavour with a vanilla buttercream in a fluffy chiffon cake.
Servings Prep Time
1Cake 10minutes
Cook Time Passive Time
50minutes 20minutes
Servings Prep Time
1Cake 10minutes
Cook Time Passive Time
50minutes 20minutes
Rose Chiffon Cake with Vanilla Buttercream
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Refreshingly subtle rose water flavour with a vanilla buttercream in a fluffy chiffon cake.
Servings Prep Time
1Cake 10minutes
Cook Time Passive Time
50minutes 20minutes
Servings Prep Time
1Cake 10minutes
Cook Time Passive Time
50minutes 20minutes
Ingredients
Rose Chiffon Cake
  • 190g Plain Flour
  • 1/2tsp Salt
  • 2tsp Baking Powder
  • 80ml Vegetable Oil
  • 60ml Water
  • 1/2tbsp Rose Water
  • 60g Caster Sugar
  • 6 Egg YolksLarge
  • 6 Egg WhitesLarge
  • 1/2tsp Cream of Tartar
  • 100g Caster Sugar
Vanilla Buttercream Frosting
  • 300g Icing Sugar
  • 225g Salted Butter
  • 1tsp Vanilla Extract
  • 1/8tsp Pink Colouring
Servings: Cake
Units:
Instructions
Rose Chiffon Cake
  1. Preheat oven to 170°C.
  1. Sieve the plain flour, salt and baking powder into a medium sized bowl.
  2. Add the vegetable oil, water, rose water, pink colouring, sugar and egg yolks into the dry ingredients and mix until just combined.
  3. Whip the egg whites and once it starts to bubble add the cream of tartar.
  4. Keep whipping until the mixture is nearing soft peaks, then slowly add the sugar with the electric mixer is still running and until hard peaks form.
  5. Add 1/3 of the meringue into the wet mixture until the thick mixture softens. Then slowly add in the rest of the meringue until just combined. Do not overmix!
  6. Pour into the cake pan (one made for upside down cakes – it has a hole in the middle) and then place in the oven for 30 to 40 minutes. Poke a skewer into the middle of the pan and if it comes out clean, it's done!
  7. Remove from the oven when done, and flip it upside. If the cake has risen higher than the cake pan’s height, use a mug and rest the middle cylinder on top.
  8. Allow the cake to cool until room temperature.
Vanilla Buttercream Frosting
  1. Beat the butter and sifted icing sugar until light and fluffy.
  2. Add in the vanilla extract and colouring until combined and smooth.
  3. Frost the cooled chiffon cake all over.
Recipe Notes

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  • If you prefer a more punchier rose flavour, add another 1/4 tbsp to 1/2 tbsp.
  • Similarly, for a lighter pink colour for the cake, half the colouring to 1/2 tsp.
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I was searching high and low for a nice looking Mocha Cake to bake for my mother. I came across Gourmeted’s Goldilocks Mocha Cake Recipe which looked fantastic. I’ve tried this a few times following the exact method however on both occasions my cake sank like a rock. One my third attempt I thought, why not use the tried and tested Chiffon Cake way. Here is my slightly adapted Gourmeted recipe below. A big thanks to Gourmeted because it’s a fantastic recipe.

Mocha Cake ala  Goldilocks (Gourmeted)
Ingredients

For the Cake:
6 large egg yolks, at room temperature
1 cup sugar
1 teaspoon coffee/espresso granules [Nescafe instant coffee recommended]
1 teaspoon cocoa powder
1 teaspoon vanilla
1 teaspoon water
½ cup canola oil
1 cup cake flour
1 teaspoon baking powder

6 egg whites, at room temperature
1 teaspoon cream of tartar

For the Mocha Buttercream
1 cup sugar
4 large egg whites, at room temperature
3 sticks (12 ounces) unsalted butter, soft, at room temperature
1 teaspoon coffee/espresso granules
1 teaspoon cocoa powder
5 teaspoons water
1 teaspoon vanilla extract
5 teaspoons amaretto (Or Kahlua)
Tools & Equipment

Stand mixer (preferred) but a hand mixer will be sufficient
1 Chiffon cake baking tin

Preparation

1. For the Cake: Preheat oven to 375°F (~160 C)

2. Whisk together egg yolks and sugar in a large bowl (or bowl of a stand mixer) over low, then medium speed, until creamy and light yellow in color.

3. Dissolve espresso or coffee granules and cocoa powder in water and vanilla in a small bowl, getting rid of lumps while stirring. Pour into the egg-sugar mixture, along with canola oil, and beat until well combined.

4. Remove large bowl from stand mixer (if using one) and sift cake flour and baking powder over it. Stir with a wooden spoon until well blended, scraping the sides of the bowl once.

5. Whisk egg whites and cream of tartar into stiff peaks in a medium bowl, and fold into the mocha batter, a dollop or two first to liquefy the thick batter, and then in thirds.

6. Place the batter in the pan. Bake on two racks for 30 to 40 minutes. The cake is done when the tops become golden brown and the cake tester comes out clean when inserted in the middle.

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7. Once ready, take out of the oven and cool upside down on a mug. If you want to make the icing, the cake must be left to cool completely.

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8. For the Buttercream: Whisk sugar and egg whites for 3 to 5 minutes in a medium heatproof bowl set over a saucepan of simmering water (water should not touch the bottom of the bowl), until meringue is hot to the touch. The sugar granules will be dissolved and you will be left with a fluffy marshmallow cream-like froth.

9. Remove bowl from heat and beat for 5 minutes with a hand mixer set to medium speed, or pour into a bowl of a stand mixer with a whisk attachment to mix.

10. Add half of the butter and beat with a hand mixer (or paddle attachment for stand mixer) until smooth before adding the next half to combine. Scrape the sides of the bowl with a spatula and give it a quick stir. Beat again on medium-high for another 6 to 10 minutes to thicken.

11. Dissolve cocoa and espresso/coffee granules in water, vanilla extract, and amaretto in a small bowl. Pour into the buttercream and beat for 2 minutes, scraping the sides at least once.

12. Spoon about ½ cup of frosting on top and spread it evenly with a flat metal spatula.Spread a thick layer of frosting over the side, working from the bottom up to the top. Frost the top by placing a mound of icing and spreading it to the side. You can decorate the cake with the remaining frosting as you wish.

 

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As you can see I didn’t do the icing this time around. I have done it previously and it is indeed delicious. I used Kahlua instead of Amaretto but I believe Amaretto gives it a nice almond flavour to it.

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Impressions

This  Mocha cake… I’m just going to call it a Mocha Chiffon Cake is beautifully soft. I put it only for roughly 30/35 minutes, just done and it is as moist as ever. If you’re a fan of Chiffon Cakes, and want a slight coffee hit. This is for you! I think if you try the Gourmeted way, you may still find success, it’s just that I used a hand mixer on my previous two attempts. My planetary stand mixer works wonders with egg whites and is excellent in producing stiff peaks so that could be the reason why I found success on my third attempt.

This is slightly smaller than my Orange and Pandan Chiffon Cakes, as it only uses 6 eggs, but it’s still quite nice as you can see. It’s just a tad shorter. I might try a Black Sesame Chiffon Cake sometime because I seriously can’t get enough of Black Sesame.

 

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After baking my first Pandan Chiffon Cake, we decided to try baking the Orange Chiffon Cake. Usually Pandan and Orange and they two popular versions in Melbourne. I’m really not sure of many other versions, I’ve seen someone do a Black Sesame one but haven’t had a chance to try that yet.

The difference between the Pandan and Orange Chiffon Cake recipes is the Orange version tastes much lighter because  of the use of coconut milk in the Pandan recipe which makes it slightly more dense. Without further adieu here is my mother’s recipe which works a treat!

Orange Chiffon Cake
Ingredients

8 egg whites
100 g sugar
1/2 tsp cream of tartar

8 egg yolks
60 g sugar

180 g self-raising flour (or 160 g plain flour and 20g cornflour)

1/2 tsp salt
1 1/4 tsp baking powder

120ml vegetable oil/corn oil
80ml orange juice

1 tsp orange extract

Method
1. Preheat oven to 160/170 degrees Celsius.
2. Sieve the flour, salt and baking powder into a medium sized bowl.
3. Add the vegetable oil, orange juice, orange extract, egg yolks and sugar into the dry ingredients and mix until just combined.
4. Whip the egg whites and once it starts to bubble add the cream of tartar.
5. Keep whipping until the mixture is nearing soft peaks, then slowly add the sugar with the electric mixer is still running and until hard peaks form.

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6. Add 1/3 of the meringue into the wet mixture until the thick mixture softens. Then slowly add in the rest of the meringue until just combined. Do not overmix!
7. Pour into the cake pan (one made for upside down cakes – it has a hole in the middle)
8. Place in the oven for 30/40 minutes. If the top of your cake gets brown too quickly, lower the oven temperature to around 150. To see if it’s done, you can use a skewer and poke it through the middle. If it comes out clean, it’s done.

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9. Remove from the oven when done, and flip it upside. If the cake as risen higher than the cake pan’s height, use a mug and rest the middle cylinder on top.

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10. Allow the cake to cool until room temperature.

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Here’s how it looks inside!

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I find that you’ll always have a slight depression and density at the bottom because of the meringue cooling. You’ll be hard pressed to find a Chiffon cake that doesn’t sink a bit so don’t worry if yours does. It’s fine!

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Impressions

I find the Orange Chiffon Cake to be extremely light, but full of orange flavour. The orange juice really adds the much needed freshness and flavour. It really will depend on the oranges and how ripe they are but a little bit of orange extract is good just in case the orange juice doesn’t do its job.

Using a stand mixer really makes a difference to a hand mixer. I find the hand mixer either overbeats the meringue, or doesn’t evenly beat the egg whites. Maybe it’s just my poor hand mixing but with a stand mixer and especially a planetary mixer, you get hard peaks extremely quickly and without much fuss. The key in making a good Chiffon Cake is obtain hard peaks and carefully mix it in with the batter but just enough. Once you’ve tried it a couple of times, you’ll know how hard/gentle to mix and after that it really does become easy to make.

If you love light, fluffy cakes  and you don’t want a buttery aftertaste, Chiffon Cakes are excellent for your cake fix.

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Chiffon Cake was invented in America but have remained popular in South-East Asian countries, and extremely popular in Malaysia. The most popular versions are Orange or Pandan/Coconut Chiffon Cakes and are enjoyed by many for its light and fluffy texture. Here is a version of my Pandan Chiffon Cake. Chiffon Cakes sometimes take a couple of tries to get right due to different oven temperatures and the mixing of the meringue and wet mixture so if you don’t succeed on your first try. Please try again!

Pandan Chiffon Cake
Ingredients

7 egg whites
100 g sugar
1/2 tsp cream of tartar

7 egg yolks
60 g sugar

190 g flour
1/2 tsp salt
2 tsp baking powder

80ml vegetable oil
140ml coconut milk
1/2 tsp pandan extract

Method
1. Preheat oven to 160/170 degrees Celsius.
2. Sieve the flour, salt and baking powder into a medium sized bowl.
3. Add the vegetable oil, coconut milk, extract, egg yolks and sugar into the dry ingredients and mix until just combined.
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4. Whip the egg whites and once it starts to bubble add the cream of tartar.
5. Keep whipping until the mixture is nearing soft peaks, then slowly add the sugar with the electric mixer is still running and until hard peaks form.
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6. Add 1/3 of the meringue into the wet mixture until the thick mixture softens. Then slowly add in the rest of the meringue until just combined. Do not overmix!
7. Pour into the cake pan (one made for upside down cakes – it has a hole in the middle)
8. Place in the oven for 30/40 minutes. If the top of your cake gets brown too quickly, lower the oven temperature to around 150. To see if it’s done, you can use a skewer and poke it through the middle. If it comes out clean, it’s done.
9. Remove from the oven when done, and flip it upside. If the cake as risen higher than the cake pan’s height, use a mug and rest the middle cylinder on top.
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10. Allow the cake to cool until room temperature.

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Impressions
What I like about this recipe is how light the chiffon cake is. When you take a bite, the cake just melts in your mouth. Not to inflate my ego or anything but I found it better than those purchased in my local Asian Grocers. This recipe isn’t too sweet, but still has that nice and subtle pandan flavour. You can always increase or decrease the amount of pandan extract you put it, as well as the coconut to whatever you prefer. That’s the fun thing about making things yourself, you can make something just to your liking.

If your chiffon cakes sinks slightly when cooling, that’s fine. All cakes shrink slightly when cooled. If your cake shrinks too much, this may be a result of over mixing for the batter or the meringue. Or even under mixing for the meringue.

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I find that if you use a good stand mixer, it’s much easier to make the meringue and definitely more consistent than using a hand held mixer. It’s also less troublesome to try pouring sugar into the egg whites if you use a stand mixer (I know, I’ve tried)

All in all, Chiffon cakes can be slightly difficult but once you get the basics down, you’ll find it isn’t so hard after all.

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