Fresh Lychee Rose Cake
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