Ingredients
Cake Base
- 100g self-raising flour
- 80g sugar
- 220g eggs
- 30g fresh milk
- 10g ovalet
- 35g oil
Lychee Jelly Layer
- 7g gelatin powder (add 21g water to bloom)
- 180g water
- 50g sugar
- 5g GH Lychee Emulco
- Sliced lychee
Sakura Cream
- 200ml whipping cream
- ½ tsp GH Sakura Emulco
Directions
Cake Base
Beat eggs, sugar, milk, and ovalet until fluffy. Fold in flour, then oil. Bake at 170°C for 25–30 mins. Let cool completely.
Lychee Jelly Layer
Boil water and sugar. Add bloomed gelatin, emulco, and lychees. Cool to room temp, then pour over cooled cake. Chill until set.
Sakura Cream
Whip cream with emulco to stiff peaks. Frost the cake.
Decoration:
Top with lychee slices and dried rose buds.
You’re ready to serve. Enjoy!
