I mentioned earlier that I love lychees. I’ve never really done anything other than eat them and so this weekend I thought I’d try my hand at baking with them.

My first thought was a lychee chiffon cake. I’ve bookmarked several different chiffon cake recipes and for this cake, I tried one of these recipes.

I think I slightly overbaked my cake and should have taken it out earlier than what is called for in the recipe. My cake didn’t rise nearly as high as my previous chiffon cakes and I also had great difficulty getting the cake out of the pan.

The inside of the cake was quite lovely though. Soft and sweet with a sponge-like texture. Unfortunately, the fresh lychee juice was completely lost in the cake. I’ll have to play around more with how to incorporate the lychee flavor into the cake better.

Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hour 10 mins
  • 6 Large Egg Yolks
  • 25 g Sugar
  • 70 g fresh lychee juice
  • 100 g Pastry Flour, sifted (per Joy of Baking, 1 1/3 cup all purpose flour (175 grams) plus 2/3 cup (80 grams) cake flour equals 2 cups pastry flour. Of course you will have to scale this down to 100g)
  • For the Meringue
  • 120 g Sugar
  • 12 g Corn Flour/Starch
  • 6 Large Egg Whites
  1. Position the rack on lower third of the oven and preheat the oven to 325F/160C.
  2. Place the egg yolks and sugar in a large bowl, and beat well. Add lychee juice, oil, and stir to incorporate with a whisk. Add flour and mix well, until the batter becomes sticky.
  3. Make the meringue: (don’t forget to use a clean bowl or else the meringue won’t come together) Combine sugar and corn flour. Beat the egg whites until foamy. Add half the sugar and continue beating for a few minutes, then add remaining sugar and beat until egg whites are glossy and stiff peaks form (and if you turn the bowl upside down, your whipped egg whites will not fall or slide).
  4. Add one-third of meringue into the egg yolk mixture and fold in lightly, then add remaining meringue and fold to incorporate completely (Use a spatula to fold).
  5. Pour batter into an ungreased 22 cm angel cake tube pan. Bake for 50 to 55 minutes (Next time I’m going to take mine out at 45 minutes).
  6. When cake is done, remove from the oven and turn it over (since the cake pan is ungreased, the cake should not fall out, but it is important to turn it over so that the cake can expand rather than collapse while cooling), leaving it to cool for about an hour.
  7. Once the cake is cool completely, carefully run a knife or spatula around the sides of the cake to loosen it before inverting onto a wire rack.