Equipment
* optional
Ingredients
Sponge Cake
- 240 g cake flour
- 8 g baking powder
- 3 g salt
- 5 eggs, room temperature
- 200 g granulated sugar
- 115 g unsalted butter, melted and slightly cooled
- 120 ml whole milk, room temperature
- 5 g lemon zest
Lychee Elements
- 560 g canned lychees in syrup
- 15 ml lemon juice
- 10 ml rose water
Mascarpone Whipped Cream
- 250 g mascarpone cheese, cold
- 400 ml heavy cream, cold
- 80 g icing sugar, sifted
- 5 ml rose water
Garnish
- 100 g fresh raspberries
- 2 g edible rose petals
Nutrition (per serving)
Method
Preheat oven to 175 degrees C / 350 degrees F. Grease and line the bottom and sides of two 20cm round cake pans with parchment paper.
In a blender, puree half of the drained canned lychees with the lemon juice until completely smooth. Set aside 60ml of this puree for the cake batter.
Sift together the cake flour, baking powder, and salt into a medium bowl.
In a stand mixer fitted with the whisk attachment, beat the eggs and granulated sugar on high speed until the mixture triples in volume, turns very pale, and forms a thick ribbon when the whisk is lifted.
In a small bowl, whisk the melted butter, whole milk, 60ml of the lychee puree, 5ml of rose water, and lemon zest.
Gently fold the sifted dry ingredients into the whipped egg mixture in three additions using a wide spatula, being careful not to deflate the eggs. Once mostly incorporated, transfer a large scoop of this batter into the milk and butter mixture. Stir to lighten the liquids, then gently fold this entire mixture back into the main batter until just combined.
Divide the batter evenly between the prepared pans. Bake at 175 degrees C / 350 degrees F for 25 to 30 minutes, or until the tops are golden brown and spring back slightly when pressed.
Allow the cakes to cool in their pans for 10 minutes, then turn them out onto a wire rack to cool completely.
While cakes cool, prepare the soaking syrup. Mix 100ml of the reserved lychee syrup with the remaining 5ml of rose water.
Chop the remaining drained canned lychees into small, bite-sized pieces and pat them completely dry with a paper towel.
In a large chilled bowl, whip the cold mascarpone, cold heavy cream, sifted icing sugar, and 5ml rose water until firm peaks form. Be careful not to overwhip, which will cause the mascarpone to split.
Place one cooled cake layer on a serving plate. Brush generously with the lychee rose syrup. Spread an even layer of mascarpone cream over the cake. Sprinkle the chopped lychee pieces evenly over the cream.
Top with the second cake layer. Brush with remaining syrup. Use the rest of the mascarpone cream to frost the top and sides of the cake, creating a smooth or rustic finish with an offset spatula.
Transfer the frosted cake to the refrigerator and chill for at least 2 hours to allow the cream to set and the flavors to meld.
Just before serving, garnish the top of the cake with fresh raspberries and edible rose petals.
Chef's Notes
- Whipping the eggs and sugar to the ribbon stage is the most critical step for a light sponge. Do not rush this process; it can take up to 8 minutes depending on your mixer.
- Using canned lychees rather than fresh offers a more concentrated, consistent flavor and provides an excellent built-in soaking syrup that keeps the cake incredibly moist.
- Make sure to thoroughly pat dry the chopped lychees used in the filling. Excess moisture will weep into the mascarpone cream and compromise the cake's structural integrity.
- Rose water varies greatly in strength depending on the brand. Start with the suggested amount and taste your syrup and cream before assembling, adding a few more drops only if necessary.
Storage
Refrigerator: 3 days — Keep in an airtight cake dome to prevent the mascarpone cream from absorbing fridge odors.
Freezer: 1 month — Unfrosted sponge layers can be wrapped tightly and frozen.
