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Strawberry lychee chiffon cake
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Prep Time:
40 minutes
Cook Time:
40 minutes
Total Time:
80 minutes
Lychee chiffon cake adorned with fresh strawberries and vibrant summer blooms.
Ingredients:
  • 5 eggs, separated
  • 2 egg whites, extra
  • 1.25 gm cream of tartar
  • 150g (2/3 cup) caster sugar
  • 80ml (1/3 cup) grapeseed oil or vegetable oil
  • 20.00 ml Paraiso Lychee Liqueur
  • 100ml canned coconut milk
  • 150g (1 cup) plain flour, sifted
  • 8.00 gm baking powder, sifted
  • Pinch of salt
  • 875ml (3 1/2 cups) thickened cream
  • 90g (3/4 cup) icing sugar mixture
  • 2 tsp Paraiso Lychee Liqueur
  • A few drops of red or pink food colouring
  • 750g strawberries, hulled, sliced lengthways
  • 560g canned pitted lychees, drained and roughly sliced
Instructions:
  • Preheat oven to 190C/170C fan forced. Prepare a 25cm angel food cake pan by leaving it ungreased - the sticky sides will help the chiffon rise beautifully to its impressive height.
  • In a medium bowl, use an electric mixer on high speed to whisk the 7 egg whites and cream of tartar until medium peaks form. Gradually add 1/3 cup caster sugar, 1 tablespoon at a time, whisking well after each addition, until stiff peaks form.
  • In a large bowl, whisk together egg yolks and the remaining 1/3 cup of caster sugar until pale and thick. Stir in oil, liqueur, and coconut milk until well combined. Gently mix in flour, baking powder, and salt until the batter is just smooth.
  • Add a third of the fluffy meringue into the egg yolk mixture and gently combine. Then, carefully fold in the rest of the meringue with a whisk, ensuring there are no small pockets of egg white remaining.
  • Transfer the mixture into the angel food cake pan, ensuring the surface is smooth. Bake for 30-40 minutes or until a skewer comes out clean. Invert the pan immediately and let the cake cool completely for about 2 hours. Run a knife along the inner and outer sides of the pan to release the cake, then lift it out and slide the knife along the base to release it fully.
  • Whisk the cream and icing sugar mixture until stiff peaks form. Gently fold in the lychee liqueur and food coloring by hand until well combined.
  • Carefully slice the cake into three layers. Spread 2 of the layers with delicious flavored cream, and top them evenly with strawberries and lychees before stacking them. Place the third cake layer on top and gently cover the entire cake with the cream. Garnish with the remaining strawberries and beautiful edible flowers.

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