Cake · Baking

Jasmine Chiffon Cake with Lychee Whipped Cream

Delicate, floral, and impossibly light. A chiffon that smells like a tea garden and melts like a cloud, finished with a dreamy lychee whipped cream.

Ingredients

For the Cake

• 6 egg yolks
• 150g granulated sugar
• 120ml neutral oil
• 220ml milk
• 2 tbsp jasmine powder (or 2 tbsp finely ground jasmine loose leaf tea)
• 225g cake flour
• 1 tsp baking powder
• 1/4 tsp salt
• 6 egg whites
• 80g granulated sugar

For the Lychee Whipped Cream

• 1 cup heavy cream
• 4 tbsp lychee syrup
• 4 tbsp granulated sugar

Note: If using jasmine loose leaf tea, grind it finely in a spice grinder or mortar and pestle before adding to the batter.

Method

1. 1 Whisk egg yolks, sugar, oil, and milk until smooth.
2. 2 Sift in cake flour, baking powder, salt, and jasmine powder; mix until fully combined.
3. 3 Beat egg whites until frothy, slowly add sugar, and whip to stiff peaks.
4. 4 Fold one-third of the meringue into the yolk mixture, then gently fold in the rest until no streaks remain.
5. 5 Pour batter into an ungreased chiffon/tube pan and bake at 350°F for 45–50 minutes.
6. 6 Immediately invert the pan and cool fully before releasing the cake.
7. 7 For the whipped cream, combine heavy cream, lychee syrup, and sugar. Beat on medium-high until stiff peaks form.
8. 8 Once the cake is completely cool, frost with lychee whipped cream and serve.