Dessert · Season 17

Poh’s Jam Face Favourites - Rhubarb Lily Tart, Milly-Filly And Strawberry Lychee Chiffon Cake

Name: Poh’s Jam Face Favourites - Rhubarb Lily Tart, Milly-Filly And Strawberry Lychee Chiffon Cake
Ingredients: 4 yolks (reserve whites); 40 g caster sugar (A); 40 g grapeseed oil; 10 g Paraiso lychee liqueur; 50 g coconut milk; pinch salt; 5 egg whites; ¼ tsp cream of tartar; 40 g caster sugar (B); 75 g self raising flour, sifted; 500 g chilled plain flour, plus more for dusting; 2 tsp salt; 500 g chilled unsalted butter, diced into 2cm cubes; 250 g chilled water; 2 4cm long broad pieces of orange peel; 5 stalks rhubarb (2 approx. 10mm width, 3 approx. 15mm width); 1 vanilla pod, split & seeds scraped; 70 g caster sugar; 200 g chilled unsalted butter; 180 g caster sugar; 100 g almond flour; 260 g plain flour; ½ tsp salt; 55 g Dutch process cocoa powder; 1 egg; 500 g milk; 100 g caster sugar; 50 g cornflour; 3 egg yolks, plus 1 whole egg; 1 tsp vanilla paste

Poh Ling Yeow

Judge · 17 Jun 2025

View full method on 10 Play ↗ Open in The Pass

Components

Ingredients

Season

Ingredients

Lychee Chiffon Cake

4yolks (reserve whites)

40 gcaster sugar (A)

40 ggrapeseed oil

10 gParaiso lychee liqueur

50 gcoconut milk

pinchsalt

5egg whites

¼ tspcream of tartar

40 gcaster sugar (B)

75 gself raising flour, sifted

Rough Puff

500 gchilled plain flour, plus more for dusting

2 tspsalt

500 gchilled unsalted butter, diced into 2cm cubes

250 gchilled water

Rhubarb

24cm long broad pieces of orange peel

5stalks rhubarb (2 approx. 10mm width, 3 approx. 15mm width)

1vanilla pod, split & seeds scraped

70 gcaster sugar

Coco Almond Tart Shell

200 gchilled unsalted butter

180 gcaster sugar

100 galmond flour

260 gplain flour

½ tspsalt

55 gDutch process cocoa powder

1egg

Pastry Cream

500 gmilk

100 gcaster sugar

50 gcornflour

3egg yolks, plus 1 whole egg

1 tspvanilla paste

Almond Praline

35 gslivered almonds

Almond Praline

2 tbspwater

35 gcaster sugar

35 gtoasted almonds

Cream Chantilly

300 gthickened cream

40 gcaster sugar, sifted

1 tspvanilla bean paste

Orange Pastry Custard

260 gthickened cream

300 gPastry Cream

7.5 gGrand Marnier

½ tsporange zest

Assembly of Rhubarb Lily Tart

cooked rhubarb lily

Pastry Cream

60 galmond praline

135 greserved whipped cream

baked tart shell

gold leaf, to decorate

Lychee Chiffon Cake (Contd.)

200 gsmall strawberries, tops removed

100gadditional strawberries, tops removed

150 gpitted lychees, drained

1lychee chiffon cake

500 gthickened cream

70 gcaster sugar

3 tspParaiso lychee liqueur

8drops Queens rose pink food colour

30edible flowers (snap dragons/marigolds/violas/alyssium/dianthus)

To Assemble Milly-Filly

orange pastry cream in a piping bag

64cm x 8cm rectangles of baked rough puff

chantilly cream in a piping bag

Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

Open the full method on 10 Play ↗

Tagged

LycheeStrawberryRhubarbPuff PastryDessert

Recipe by Poh Ling Yeow, Season 17. Originally published by Network 10 on 17 Jun 2025.

Original on 10 Play ↗