Ceylon Lychee Chiffon Cake

By , March 8, 2010 4:42 pm


I have to admit that part of the appeal of this chiffon cake is that it sounds really chi chi (I’m not always this shallow really!). Plus it’s a very well taken picture 🙂 (taken by Anjolene using the iPhone Hipstamatic App). The taste testers said this cake was yummy and an overall improvement in texture from the previous chiffon cakes I’ve made. Yippee!!

The original recipe was for an Earl Grey Chiffon Cake but I didn’t have any Earl Grey at home. I did, however, have Ceylon Lychee tea. Which explains why it’s thus named. Do take a look at the original blog for delicious chiffon cake pictures – they inspired me to want to make more of them.

In addition, 3 eggs for a cake doesn’t seem too scary to make (unlike daunting recipes that require 8 eggs…)

(makes one 18cm/7″ cake)

1 tablespoon Ceylon Lychee (or any other flavored) tea powder
(it’s about 3 packets of tea. Yes, cut them open and use them without the tea bags. The tea should be of a fine texture, else put them in a blender)
100g cake flour
1 & 1/2 teaspoons baking powder
1/2 teaspoon salt
3 egg yolks
40g caster sugar
50ml vegetable oil
75ml water

3 egg whites
40g caster sugar

1. Preheat oven to 170deg.
2. Beat egg whites til foamy then add 40g sugar. Whip til stiff peaks form.
3. In a separate bowl, beat egg yolks and 40g sugar til it’s pale. I used the same electric mixer without washing.
(NB: This only works if you beat the whites then the yolks. Doesn’t work in reverse cos the oil in the yolk will prevent the whites from rising)
4. Add in oil and water and mix well. (Yes, with the electric mixer)
5. Sift in flour, baking powder and salt and again and mix well quickly (Yes, again with the electric mixer)
6. Add in tea leaves and then do a final quick mix (STILL with the electric mixer).
(Once the flour mixes with the liquid ingredients, move quickly!)
7. Fold in the whites in 3 separate additions.
(For help on how to fold: http://www.youtube.com/watch?v=TOlC1zXOUqQ )
8. Pour into a ungreased chiffon tin and bake for 45mins / do skewer test
9. Remove from the oven and invert the chiffon tin immediately. Let it cool completely before removing from the tin. 

My chiffon tin is bigger than the recommended 7″(18cm), which is why it isn’t as ‘high’.  Time to buy a new chiffon tin so that I can make all sorts of chiffon cakes. I already see them in my head : Poppy seed and lemon chiffon cake / Green Tea Chiffon Cake / Mint Flavored Chiffon Cake. The possibilities are endless!! Try it!

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