Fresh Lychee Rose Cake with Cream Cheese

This Fresh Lychee Rose cake received so much praises that it will be a sin not to share them with my followers. The floral tone accompanied with the sweet scent of fresh lychee makes this cake super refreshing and delightful to eat.

It doesn’t surprise me that most of the cake orders for Mummy or for client’s Mum are somewhat rose, flower related. You can check out some of the beautiful drip ombre cake or my signature rose petal cake.

If you have not tried making a Lychee Rose Cake, you Should! You’ll know what I mean after consuming a bite or a slice or the entire cake. Fresh Lychees are seasonal. You have to catch the right time to buy so they appear juicy, sweet and have a white flesh.

I like to mix fresh lychee bits together with whatever frosting I’m using to sandwich the cake layers. This time round, I opted for something different- Strawberry Coulis. It’s basically fresh strawberries cooked over medium heat with some castor sugar until soft and syrupy. I then fold this syrup gently into my prepared frosting so it does not mix homogeneously but you still get to see the red strawberry coulis streaks.

See those beautiful Ombre flowers on the Lychee Rose cake? I made them entirely out of fondant. It takes about less than 10 mins to make one and shorter with practise. I’ll include some steps in my next post as many of you have requested for a tutorial on this.

I like to pair this lychee rose cake with a tangy cream cheese frosting. You can also pair this with yuzu buttercream or a tangy lemon curd filling. Mix and match till your heart desires. Hope you enjoy the recipe below. If you do try it, remember to tag me on Instagram @sherbakes so I can see your beautiful creation!

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Lychee Cake ( Makes a 6″ Cake)

A delicious refreshing lychee cake

Course: Dessert

Ingredients

Ingredients for cake:

• 3/4 cups castor sugar
• 1/2 tbsp baking powder
• 1/4 tsp salt
• 1 1/4 cups cake flour
• 1/2 cup oil
• 2 large eggs Separate egg yolks from egg white
• 2 tsp lychee essence
• 2/3 cup milk
• 1/2 tsp cream of tartar

Ingredients for Cream Cheese Frosting:

• 125 g cream cheese
• 60 g unsalted butter
• 1/4 cup milk
• 1/4 cup icing sugar sifted

Ingredients for Strawberry Coulis:

• 8 strawberries cut into small pieces
• 1 tbsp of castor sugar

Instructions

Steps to make Cake:

1. Preheat oven to 175 deg cel ( 370 F). Grease and line 3 6″ Round baking tins with baking paper.
2. Sift cake flour, salt and baking powder. Set a side
3. Place egg yolks in one medium bowl and egg whites in another bowl
4. Add 1/2 cup castor sugar, oil, lychee extract and milk to the egg yolk bowl and beat until combined.
5. Add in cake flour mixture and mix until just combined ( Dont overmix).
6. In a separate bowl, whip egg whites till foamy then add cream of tartar.
7. Continue to whip egg whites until soft peaks then gradually add in the remaining 1/4 cup castor sugar in 3 additions.
8. Whip until stiff peaks
9. Fold 1/3 of the egg white mixture into egg yolk mixture to loosen up the batter
10. Fold remaining egg white mixture until the batter has been well mixed.
11. Pour batter equally into the baking tins and bake for 20-25mins until toothpick inserted in the middle of the cake comes out clean.

Steps for Cream Cheese Frosting:

1. Whip everything together until smooth and fluffy

Steps to make Strawberry Coulis:

1. Heat strawberries and sugar in a saucepan until soft.
2. Press strawberries with the back of a spoon to get some of the red juices out
3. Once soft, remove from heat and leave to cool. You can cool it in the refrigerator as well. It will thicken up as it cools.

Assembling the Cake:

1. Slice of dome of cakes to create 3 even layers
2. In a bowl, mix cream cheese frosting with strawberry coulis. Just swirl the coulis in the frosting so you still can see a little white frosting
3. Place a layer of lychee cake on your cake board/stand.
4. Add a layer of cream cheese on top of the cake and level the frosting using a spatula
5. Repeat steps 3-4 until you end up with the last layer of cake on top
6. Frost down the sides and top of the cake. You can color the outing frosting if you like to get this ombre pink which I did.
7. Decorate with fruits or fondant flowers or anything you fancy
8. Leave to set in fridge for 1-2 hours before serving

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