Back to my fav chiffon bake… 🙂
Egg yolk batter
3 egg yolks
20g castor sugar
20ml vegetable oil
50g canned lychee 30ml lychee syrup
70g self raising flour
30g ground almond
20g chopped almonds
Egg white foam
3 egg whites
1/4 cream of tartar ( I replaced lemon juice)
60g castor sugar
Blend lychee with syrup until fine. Combine with egg yolks, sugar and oil in a mixing bowl. Fold in the flour, ground almond and chopped almonds until batter is formed.
Beat egg whites with lemon juice/ cream of tartar until mixture forms soft peaks. Gradually add in sugar, beat until stiff peaks form. Gently fold beaten egg white foam into yolk batter until blended.
Pour batter into ungreased 6′ tube pan. Bake in preheated oven at 170d for 30-40mins or until cooked. Remove from oven, invert cake onto table until completely cooled.
Recipe (adapted from Kevin Chai’s Chiffon Cake Is Done, pg 53)