Friday 20 June 2014

Rosette Lychee Cake

 Rosette Lychee Cake

For my mother-in-law's 80th birthday, I've decided to bake a Lychee Cake using my trusted basic vanilla sponge cake as the base for a layer cake since she does not like anything that has butter. The fillings were added with canned lychee meat and instead of making sugar syrup to brush the cake layers before frosting, I used the syrup from the canned lychee.

I've added pink coloring to the frosting as this was one of her favourite colours other than red. Other than topping the cake with some lychees, I also piped rosettes around the cake borders as she loves flowers and gardening.

This is the 2nd time I'm piping rosettes and I must say I'm quite pleased with the cake given that I did not have much practice on piping. The cake was fluffy, moist and refreshing. I particularly loved the addition of lychee to the cake!

Rosette Lychee Cake
makes a 8" round pan

For the Cake
For the cake base, please refer to the recipe here.

For the Filling and Frosting
480g dairy whipped cream, thoroughly chilled (I use Milac 38% fat)
40g sugar
1 tbspn gelatine
1/4 cup water
Pink coloring - I used wilton color gel

Chopped lychee meat from a can of lychee

1. Pour gelatine over water and let it bloom. Melt the gelatine mixture over hot water. Set aside.
2. Whisk whipped cream and sugar till stiff.
3. Scoop enough whipped cream (about 1/4 of the whipped cream) for cake filling and for crumb coating.
4. For the frosting, whisk in cooled gelatine mixture to the rest of the whipped cream. Mix in food coloring till evenly incorporated.

For the Sugar syrup
Syrup from canned lychee

1. Cut the cake horizontally into 2 equal halves.
2. Gently brush the 2 cake layers with the sugar syrup.
3. Spread with whipped cream without gelatine that was set aside on one of the cake layer.
4. Spread the chopped lychee meat over the whipped spread.
5. Place the other cake layer on top.
6. Crumb coat and then leave in fridge to set for at least an hour.
7. Frost and decorate the cake as desired.
8. Refrigerate till ready to serve.

This  is another Lychee Cake for a colleague

Thanks for dropping by. Do link back to LY's Kitchen Ventures if you have used any information published in this blog.


  1. Hi!
    I'm new to baking. Could u pls tell me what is "crumb coat"? Thanks!

    1. Hi LL,
      To crumb coat is to coat a very thin layer of frosting to a cake before the final frosting is put on. This coating is to trap all the loose crumbs on the surface of a cake. With crumb coat, the final layer of frosting will glide on smoothly and cleanly, without picking up any crumbs from the cake itself. You can use the same frosting for the crumb coat as that one that will be used to frost the rest of the cake. There is no need for a special batch of frosting or an additional recipe.
      After crumb coat, let the cake set in the fridge first before applying the final frosting to the cake.
      Hope this is helpful info. :)

  2. Thanks, LY! That's very useful information! Will try out the cake next week!



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