Preheat your oven to 160 C/ 325 F . Line the bottom and sides of a round 7 or 8 inch pan with parchment paper . Or grease with butter and dust with flour well.
Sift or whisk together the flour, baking powder , soda and salt. Keep aside
Mix the milk and vinegar in a mixing bowl and let stand for five minutes.
Whisk in the sugar, oil and vanilla until it gets a little frothy.
Add the dry ingredient mixture in 2-3 additions whisking gently until you can see no flour. Do not over mix!
Pour batter into prepared pan and bake at 160 C/ 325 F for 45-50 minutes until a toothpick inserted in centre comes out clean or the cake springs back when touched on top.
Cool in pan for 10 minutes , unfold and cool completely.
While the cake cools, prepare your syrup . Heat the pureed or chopped lychees with the water and sugar. Bring to a boil and then simmer for 10 minutes. Strain the syrup and cool completely before using.
Whip the chilled heavy cream with the icing sugar to firm peaks . Chill until needed.
Chop 12-15 lychees roughly .
Slice cooled cake horizontally into three layers . Place one layer on your plate or cake board. Brush with the syrup on top and sides. Spread quarter cup of whipped cream and half the chopped lychees. Repeat with the second layer and top with the third. Spread 1/4 cup of the whipped cream on top and smoothen the sides.
Refrigerate until serving!
Step by step Tutorial:
For the cake:
For the assembly:
Chill the cake before slicing for ease and fewer crumbs.
The finished cake tastes after a few hours as it absorbs all the juices. Make it the day before for best flavour.
Adjust the sugar in syrup depending on the ripeness of the lychees.
Skip out the icing sugar if you are using non dairy cream which is usually sweetened.