Pretty Lychee Cake with Finger Biscuits

Ingredients

1. 100g Plain Flour
2. ¼ tsp Baking power
(sieve to remove lumps. 3-4 times for better effects)
3. ¼ tsp Cream of Tartar
4. 15 tbsp fine sugar
5. 1 tbsp Cooking oil
6. 2 canned Lychee (discard the syrup)
7. 100ml Lychee juice extracted from canned lychee
8. 6 -8 pcs Lychee (from the canned lychee and diced)
9. 7 eggs (60g each)
10. 1 punnet Strawberry (removed the leaf)
11. 1 punnet gooseberry (removed the leaf)
12. ¼ tsp Lychee Essence
13. 1 packet Finger biscuits
14. 3 packet Whipping cream
* 2m long thick ribbon

Prep and Cooking Instructions

Method (Baking) :-
1. Separate the egg white and yolk in 2 different bowls
2. Add lychee juice, lychee essence into the yolk and give a few stirs to break the yolk (about 10 times)
3. Whisk the egg white with Cream of Tartar 5-8times before adding the sugar gradually and continue whisking till fluffy (the mixture should stay on the whisk and won’t drip down)
4. Pour in the yolk mixture and give it a few stir to mix evenly
5. Add in the flour mixture and mix well – be fast. (swirl in the same direction only)
6. Pour the mixture into the preheated pan and bake in low fire and shuffle /shift clockwise every 2mins (start from centre, top, left, bottom, right) or until you smell the intense fragrance
7. Flip & shift the pan every 2mins (same as above)

*This is a modified recipe from Alice Rachel Neo’s Pandan Cake
Note that I baked my cake using HCP basic standard pan

Method (Decorating) :-
1. Cool the cake on the wire-rack
2. Gently put a bowl on the cake and cut according to its shape (the bowl I used has its diameter of 19cm)
3. slice the cake horizontally into 2 layers (if u bake on Ocher or deeper pan, you may slice into 3 layers..own preference) and lightly trim the top brown layer
4. Put the bottom layer of the cake on a cake board
5. Whisk the whipping cream until fluffy
6. On a bowl, mix some fluffy whipped cream with diced lychee and spread it between the layers of cake
7. Spread plain whipped cream around and top of the cake
8. Assemble the finger biscuits around the cake and tie it with the ribbon (2 rounds)
9. Arrange your strawberry, lychee and gooseberry to the desired design

*This cake design was inspired by Angelin Goh’s & Jasmine Lee-Goh’s Tiramisu cakes

Submitted by Jenia, a Munch Ministry member.