Ingredients

  • 1 21cm chiffon cake
  • 100 g cake flour 

  • 95 g caster sugar

  • 80 g fresh milk

  • 70 ml neutral oil (sunflower/soya bean)

  • 5 eggs (whites and yolks separated)

  • 20 ml rose syrup

  • 1 tsp rose essence 

  • 10 g corn flour

  • 1 can lychees

     

  • frosting:

    300 ml whipping cream

  • 1½ to 2 tbsp condensed milk

     

  • garnish:

    mint leaves (optional)

  • a few satay sticks or bamboo skewers (used to check if cake is baked properly)

Rose Lychee Chiffon Cake
Recipe Courtesy of
Angeline Lim

Rose Lychee Chiffon Cake

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To appease the many different taste buds at home, I’ve experimented with different cakes and this Rose Lychee Chiffon Cake is one of my favorites! While the moist and fluffy chiffon is kinder on the waistline as it contains no butter, we can’t help but satisfy our sweet tooth with the creamy condensed milk frosting. My daughter simply loves the fragrant rose flavors which go so well with the juicy lychee - a classic combination found in ispahan desserts. You can easily customize the cake decoration to suit your party needs. Be it for a birthday or to celebrate a festive occasion, this cake is guaranteed to wow your guests!
  • Medium
  • 30 min
  • 50 min
  • 15 min
  • 5 steps
  • 13 Ingredients
  • Medium
  • 5 steps
  • 13 Ingredients
  • 30 min
  • 50 min
  • 15 min

Instructions

  1. Mixing the cake batter

    • Preheat the oven to 150 degrees Celsius.
    • In a bowl, stir together rose syrup, rose essence, and fresh milk.
    • Add the 5 egg yolks and 15g of castor sugar.
    • Whisk well with a hand held mixer on medium speed for 1 minute.
    • Add 70ml soya bean or sunflower oil into the rose syrup mixture. Mix thoroughly.
    • Sift cake flour into the mixture and mix well. Set aside.


  2. Make the meringue

    • Mix 80g of caster sugar and corn flour in a separate bowl.
    • In another bowl (or electric stand mixer/ handheld mixer), beat egg whites on low speed for 1 minute.
    • Add the sugar and corn flour mixture to the electric mixer, mix for 3 minutes on medium speed until it becomes foamy, with a glossy finish to form a meringue.


  3. Adding meringue to the cake batter

    • Scoop out a third of the meringue and add into the cake batter.
    • Fold it in with a spatula in a clockwise direction until it’s mixed evenly.
    • Repeat this step twice, mixing the meringue into the cake batter a third at a time, until all the meringue is fully incorporated into the cake batter.
    • Your cake batter is now ready for baking!
    Adding meringue to the cake batter


  4. Baking the cake

    • Pour the cake batter into a 21cm chiffon cake tin.
    • Gently lift the tin from your countertop and drop it from a short height (about 2  - 3 inches). This will even out the batter.
    • Bake for 40 – 45 minutes. 
    • To check if the cake is done, stick a satay stick (or bamboo skewer) into it. The stick should come out clean. If the batter sticks to it, bake for another 5 minutes and check again with a new satay stick/ bamboo skewer.
    • Once baked remove from oven and turn the tin upside down, stand it on the neck of a bottle. Let the cake cook for 1 hour.
    Baking the cake


  5. Decorate

    • Drain the can of lychees from the syrup and leave them in the fridge until it’s time to serve.
    • To make the frosting, beat the whipping cream in a cold mixing bowl until soft peaks form.
    • Add condensed milk and mix the contents thoroughly.
    • Transfer to a piping bag and decorate the cake to your preference.
    • If you prefer not to decorate the cake, you can serve the cake with the frosting on top, and garnish with the lychees and some mint leaves.
    • If you do not have a piping bag, you can spoon the frosting onto the top and sides of the cake.


Plate and Serve!

Once frosted the cake can be kept in the fridge for 2 – 3 days.

Plate and Serve!
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    Ingredients
    • 1 21cm chiffon cake
    • 100 g cake flour 

    • 95 g caster sugar

    • 80 g fresh milk

    • 70 ml neutral oil (sunflower/soya bean)

    • 5 eggs (whites and yolks separated)

    • 20 ml rose syrup

    • 1 tsp rose essence 

    • 10 g corn flour

    • 1 can lychees

       

    • frosting:

      300 ml whipping cream

    • 1½ to 2 tbsp condensed milk

       

    • garnish:

      mint leaves (optional)

    • a few satay sticks or bamboo skewers (used to check if cake is baked properly)

    Nutrition
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