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I have been baking quite a few cakes (8 to be exact) in the past few weeks. I guess it’s in popular demand due to the cheery looking layers of colour which kids love to. (like my son).
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The cake is straightforward, same process as the any other sponge cake using my eggless vanilla Premix, just add different flavors. Flavouring-wise I went for lychee, as I making a lychee cake today. Actually I was a little unwilling to use lychee flavouring as it’s an essence and not extract (essence is basically concocted using chemicals, whereas extract is pure). I also didn’t know it until I was introduced to me.
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For the frosting, I non dairy cream! Non Dairy cream frosting is extremely easy to make in any season, because in this hot summer it’s really tricky to work with Buttercream or ganache.
If I use Buttercream or ganache I can imagine myself dying of panic attacks thinking that my cake is starting to melt the moment I take out of the fridge!
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For the decoration, to echo the flavour of the cake, I used canned lychees, and to add some cherries and mint leaves.
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And tadah! Proudly presenting my eggless Lychee Cake. Yes, I was certainly quite pleased with result.
Let’s quickly check out the ingredients
5′ Inch vanilla sponge cake made with eggless vanilla cake Premix
1 cup non dairy whipping cream
3 tbsp sugar (for syrup)
1/2 cup water (for syrup)
1/2 cup canned lychee
7-8 canned cherries
7-8 mint leaves
Instruments used
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Hand mixer
Spatula
Cake stand
For step by step instructions do check out the video
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