How to make strawberry and lychee chiffon cake?

This Strawberry and Lychee cake is fruity and fresh, with hints of coconut. You won’t be able to stop at one piece! Preheat the oven to 175ºC. For the Chiffon Cake, place the egg yolks, flour, coconut cream, 1/3 cup caster sugar, oil, lychee liqueur and baking powder into a large mixing bowl and whisk until smooth.

How do you make lychee cake?

Puree the lychee in a blender. You should have about 3/4 cup of lychee puree. Cream butter, baking powder, baking soda, salt, and sugar until light and fluffy. Add egg whites and blend until emulsified. Mixing on low, alternate adding small batches of lychee puree and cake flour until fully incorporated. Add almond extract and rose water and mix.

How to make a chiffon cake?

Preheat the oven to 175ºC. For the Chiffon Cake, place the egg yolks, flour, coconut cream, 1/3 cup caster sugar, oil, lychee liqueur and baking powder into a large mixing bowl and whisk until smooth. Set aside. Place the egg whites and cream of tartar into the bowl of a stand mixer fitted with a whisk attachment.

How much lychee do you put in a cupcake?

Real lychee fruit gets incorporated into this white cake batter for fluffy, soft cupcakes. 1 20 oz can lychee, drained (save the syrup!) Preheat oven to 350 degrees F and line a cupcake tin with 12 liners. Measure out 200 g of drained lychee from the can.

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How to make strawberry and lychee chiffon cake?