“Simplicity is the glory of expression.” ~ Walt Whitman
On the whole, my cakes and bakes are received well. Of course I have my share of criticism , but more often than not , its people reaching for seconds rather than spitting them out!
Except when it comes to this one co worker and friend of mine. Whatever I bake , he never seems to like it! Its either too sticky , too sweet or too something ! He’s a sweet kid, but I just HAD to make something that he liked!
Well, he likes lychees and now that they are finally in season , I set about making a cake to please the palate of one of my worst critics! And….SUCCESS ! (or i wouldn’t be sharing this now!)
It was a simple cake , a basic sponge , split into three , doused with a fresh lychee soaking syrup , filled with whipped cream and chopped juicy lychees. Liked a pineapple cream cake. But he liked it ( Finally!) – and so did everyone else who tasted it. I made it again for the blog , and wanting to keep the cake egg free , I used an egg free vanilla cake .
A little about the cake – its an oil based , eggless vanilla cake. Can be made in one bowl and no mixer required. I am by no means an expert on egg free baking, but I have been experimenting a little and this recipe has worked well for me. It rises up nice and high , enough to comfortably slice into three layers. It is light and fluffy and has a great texture.
But feel free to use your favourite vanilla cake recipe – a genoise or sponge will work perfect- and also you can use canned lychees instead of fresh. The syrup here moistens the cake and infuses it with the fresh lychee flavour and the billowy whipped cream is the perfect accompaniment. All in all ….a light summery cake !
This cake is as simple and rustic as it gets .. both in appearance and taste! Its moist and absolutely yum , bursting with the freshness of the chopped lychees and the billowiness of the whipped cream . Cream . Sponge. Lychees . Bliss .