Lychee martini chiffon cake

Baked this for a family gathering on 3rd day of cny.

The cake was moist, soft and fluffy, it was one of my favorite chiffon so far with the sweet scent of lychee.
 

 

Ingredients

Egg yolk batter:

4 yolks

25g sugar
100g plain flour or cake flour

7g corn flour

1tsp baking powder (optional)
50g canola oil
90ml lychee juice
3tbsp lychee vodka (optional)

 

Meringue:
4 whites
50g sugar
1/2 cream of tartar (optional)

 

1. Preheat Oven at 170°C
2. Beat egg whites with cream of tartar till foamy and add in sugar gradually.
3. Beat till stiff peak. Set aside.
4. In a separate bowl, beat egg yolks with sugar till white and fluffy.
5. With another separate bowl, mix canola oil, lychee juice and lychee vodka together
6. Add liquid mixture in #5 into egg yolk batter in #4. Mix well
7. Sieve flour and baking powder into batter. Mix well.
8. Add 1/3 of the Meringue to the batter and mix well using low speed
9. Fold in the rest of the Meringue.
10. Pour in batter into a 8" tube pan (do not grease pan)
11. Bang pan with batter on hard surface twice or more to release air bubbles
12. Baked for 40 to 45mins or till toothpick inserted into cakes comes out clean
13. Bang pan onto hard surface twice to prevent too much shrinkage.
14. Invert pan to prevent cake from deflating.
15. De-mold when cake is cool.

*Receipe improved and updated on 5th March 2014