Lychee (Litchi) Jelly Fruit Cake Recipe

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Lychee Jelly Fruit Cake

Baking Overview

  • Oven Temperature: 180°C
  • Baking Time: 35 minutes
  • Mould Size: 9"

    • Ingredients

    Sponge Cake

    A

  • 300 g of Sponge Mix Flour
  • 6 Eggs
  • 65 ml of Orange Juice
  • 65 ml of Cooking Oil

    • B

  • 30 g of Sugar
  • 280 ml of Milk
  • 8 g of Jelly Powder
  • 60 g of Lychee (Litchi)

    • C

  • 150 g of Whipping Cream

    • Cake Topping

  • 30 g of Instant Jelly Powder
  • 30 g of Sugar
  • 300 ml of Lychee Syrup
  • 200 ml of Water
  • 300 g of Lychees

    • Preparation

    Sponge Cake

    1. Place sponge mix, eggs and orange in a mixing bowl.
    2. Blend at high speed for 20 minutes.
    3. Add in cooking oil slowly until well combined.
    4. Transfer to prepared tin baking.

    Lychee Jelly Topping

    1. Cut lychee into small pieces. Add ingredients (B) to boil.
    2. Whip the cream till stiff and add in ingredients (B) and mix well.
    3. Pour on top of the sponge cake.
    4. Arrange lychees on top.
    5. Boil topping ingredients together.
    6. Let the mixture a slightly and pour over the cake.
    7. Keep fridge for at least 2 hours before serving.

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