Lychee Sponge Cake

8" square pan

5 large eggs yolk

25g sugar

1tbsp Lychee Essence

85g water

65g oil

135g cake flour

1/2tsp Double baking powder

Drops of pink colour

5 large egg whites

80g sugar

1/4tsp COT

1 canned Lychee

* Prepare pan, grease line base and side.

* Beat A until lemony.

* Add in B with hand whisk/ mixer mix well gently.

* Add in C gently mix well. Drops of pink colour.

* Beat D soft to stiff peak. Fold into batter with a spatula gently, do not over fold.

* Pre-heated oven 150°c 10 minute.

* Bake 150°c for 25 minutes, increase temperature up to 170°cfor 60 minutes, center rack. Bake until golden brown.

* When cake is cold. Cut Cake into 3 layers. Fill with whipped cream fill in E Lychee.

* Cover the entire cake with whipped cream and top with lychee.

* Chilled for 2 hours before served.

Jezko Cakery