Summer Lychee Cake

Make the cake

Preheat the oven to 400 F.Grease an 8-inch pan and lay with parchment paper; set aside.

In a stand mixer, using a whisk attachment or handheld mixer, beat the eggs till they tripled in volume and are fluffy, yellow, and pale about 10 to 15 minutes.

Add a tbsp of sugar gradually while the eggs are whisking well until all the sugar is done. Add in the vanilla extract too.

Using a sifter, slowly add a 1/3 of flour at a time,preferably from a good height, into the egg mixture, so you don't break the air bubbles. Using a spatula, gently fold in the flour without breaking the bubbles. Repeat another two more times.

Once all the flour has been incorporated well, pour the batter gently into the prepared tin. Bake for 10-11 minutes, until it's golden brown on the top and cooked in the center. Take out from the oven and cool for 5 mins before releasing onto a cooling rack.

Simple syrup

While the cake is cooling, prepare the syrup by adding water, sugar, and lychee juice to a saucepan.Bring to a slight boil and turn off the heat. Let cool completely.

Whipped Cream

In a mixer,whip the whipping cream until it has whipped well. Add sugar and vanilla extract in the between while whipping the cream. Keep in the refrigerator till use.

Slice the lychees and keep them aside.

Assemble the cake.

Slice the cake using a serrated knife halfway lengthwise. Soak the cake layers with the prepared simple syrup generously.

On one layer, put a layer of whipped cream using a spatula. Layer the sliced lychees on top.Add another layer of whipped cream on top of the lychees.

Place the second layer on top of the cream. Use the remaining cream to layer on top of the cake.Garnish with the fruit of your choice or frost completely with more whipped cream.

Chill the cake for 2 hours at least before serving.