Lychee Roll Cake (made with canned lychees)

 

Serves 10 (2 small roll cakes)

INGREDIENTS

Cake group A

food colouring - optional

5 egg yolks

50g cooking oil

50 g lychee juice

100g self raising flour

1/4 tsp slt

50g lychee puree (no juice)

Cake group B:

5 egg whites

1 tsp vinegar

60g caster sugar

Filling:

200g heavey cream

10g icing sugar (sifted)

100 g lychee puree (no juice)

diced lychee jelly optional

lychee canned syrup for brushing

STEPS
Preheat oven to 160C no fan.

Parchment 2 sheet pans.

Group A:

WHISK egg yolks, oil, lychee juice.

SIFT into mixture self raising flour and salt.

FOLD into mixture lychee puree.

Group B:

At higher speed e.g. Lv 6, FROTH egg whites, WHISK in vinegar then ADD (in 3 batches) sugar.

Then lower speed, e.g. Lv 4 and keep going till stiff peaks.

FOLD 1/3 of Group B into Group A, and repeat till all used up.

POUR into sheet pans and DROP from 10cm high.

Place in OVEN, middle rack only don't layer them.

BAKE for 13 mins.

When done take out of oven and drop from 10cm high.

Remove from pan (with parchment) and roll. Let cool completely. 

Filling:

WHISK heavy cream and icing sugar to soft peaks.

FOLD lychee puree in. 

Assemble:

When cakes are cool, unroll and brush the inside with lychee syrup.

Layer filling on (with jelly if using)

Roll up into log and brush the outside with lychee syrup

Optional - decorate top as desired, e.g. with extra filling, whole lychees, lychee jelly etc.

A combination of a few cake recipies online - This is the 3rd version.