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
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
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.
I came across tea flavoured jelly in one of these Taiwanese Dessert spots and I thought what a lovely idea that was. There is this subtle tea flavour with a bit of sweetness, and that slight bitterness to balance. Combined with some lychees, it becomes this refreshing and easy dessert for a nice hot day.
Oolong Tea Jelly with Lychees
Preparation Time: 5 mins
Cooking Time: 5 mins
10g oolong tea leaves
2 tsp (5g) agar agar
2 cups (500 ml) water
2 tbsp (25g) sugar
1 can (230g) lychees, in syrup
1. Place the tea leaves into a tea filter bag, and add bag with the agar agar and water into a small saucespan on medium-high heat.
2. Whisk mixture until it starts to boil and the agar agar powder has dissolved.
3. Add the sugar and turn down to low heat.
4. Once all dissolved, strain the mixture to remove any excess tea leaves. Then, pour into moulds or a baking tray if you prefer to slice it afterwards.
5. Place the moulds/tray into the fridge for 20 minutes or until set.
6. To serve, pop out the jellies (or cut the jelly into cubes if in a tray) and serve with lychees and add a few tablespoons of the lychee syrup.
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