Wednesday, 3 October 2018

Longevity Peach Lychee Rose Chiffon Sponge and Pudding Cake (version 2)

It has been about a year since I made longevity peach chiffon cake. There are two updates I made to the recipe that I have been using. Between then and now, I have tried using cornflour instead of custard powder as one of the pudding gelling agents for other sponge and pudding cakes and find that it works as well. So for once, my lychee rose sponge and pudding cake doesn't have yellow pudding 😊. Afterall, custard powder is just cornstarch with added colouring, flavouring and salt. I have also introduced freeze dried lychee powder as it is packed with lychee flavour without the slightly chemical aftertaste that the bottled liquid flavourings have.

All peaches are made from lychee rose chiffon sponge cake!

You may refer to this post, this post and this post for the recipe of lychee rose chiffon and how to make the longevity peaches. I did tweak the recipe a little since I have access to freeze dried lychee powder. Otherwise the steps are the same. For your reference, I will just type out the ingredient list for making heart shaped chiffon pops of various sizes.

Recipe for longevity peach chiffon pops
Ingredients (makes one 10cm heart, four 6cm hearts and twelve 3cm hearts):
1 egg yolk
5g caster sugar
32g canola oil/ vegetable oil
38g lychee puree (sieved)
1/4 tsp lychee flavouring
1/4 tsp rose water
1/4 tsp vanilla extract
1/2 tsp freeze dried lychee powder
A pinch of salt
44g cake flour
Some white gel food colouring

3 egg whites
1/5 tsp cream of tartar
35g caster sugar

You may refer to this post for the non reduced egg white chiffon sponge recipe and pudding recipe. I also used some freeze dried lychee powder for the pudding and replaced custard powder with cornflour. I have also reduced the amount of lychee flavouring I use as it has a slightly chemical aftertaste. The freeze dried lychee more than compensates it. For your convenience, I will also type out the ingredient list here.

Recipe for lychee rose chiffon sponge
Ingredients ( makes two 7.5" round cakes and one 12x10" layer cake):
5 egg yolks
1 whole egg
8g caster sugar
90g canola oil/ vegetable oil
90g lychee puree, sieved
1/2 tsp rose water
1/4 tsp lychee flavouring
1 tsp freeze dried lychee powder
1.5 tsp vanilla extract
1/8 tsp salt
135g cake flour

9 egg whites
1/2 tsp cream of tartar
105g caster sugar

I baked extra green sheet chiffon cakes for the leaves and green layer on top of the base sponge.

Recipe for lychee rose pudding
Ingredients:
A)
150g evaporated milk
330g water
250g lychee puree, strained
1 tsp rose water
1/4 tsp lychee flavouring
1 tsp freeze dried lychee powder
50g sugar
1/8 tsp salt
2.5 tsp agar powder

B)
48g cornflour
240g canned lychee syrup
40g water

Do note that the quantity for pudding I posted here is quite a lot as it caters for sponge and pudding cakes where the pudding covers the whole cake. If you are not covering the whole cake, you may halve the recipe.

I use plastic cake ring for layering the sponge and pudding layers

Feedback for the cake was it was not too sweet and suits the family's taste buds 😊.

I also made extra sponge and pudding cupcakes for my friend and did simple deco with extra cake pieces.

Keep in mind that I really put this together hastily 😆

Thank God for helping cope with the many things I have to handle.

With love,
Phay Shing

No comments:

Post a Comment