Lychee Roll Cake

Lychee roll with whipped cream.  With a regular roll recipe,  the peach color cake from mixed of 4 drops liquid (not gel) pink color to the batter. 

I love lychee,  this will be so nice to enjoy.  

A soft roll with soft whipped cream... hmmmm... Everything so soft 😆 and the pictures too look soft and misty.😄

Lychee Roll Cake

25x25cm 

A

5 egg yolks

30g sugar

1tsp vanila

1tsp SP / Emulsifier 

B

40g milk

40g oil

1/2 tsp lychee essence drops pink

C

70g flour

10g cornflour 

D

5 egg whites

30g sugar

1/8tsp cream of tartar

E

1 canned lychee

 

* Beat A to ribbon stage.

* Add in B with handwhisk.

* Add in C with handwishk.

* Beat D until stiff peak. 

* Fold D into batter one at a time, mix well until all combine. 

* Pour batter into grease and lined pan.

* Bake 190°c for 35 minutes.

* The cake is done when a skewer or toothpick inserted comes out clean. 

* Cool on a wire rack. 

* Cake automatically peel off skin from grease paper when rolling. 

* Filling, whipped cream and canned lychee. Top with lychees. Design n decorate however you like.