Lychee Sponge Cake




Lychee Sponge Cake
6 yolks
90g Flour
1 tbsp of lychee Paste (can use lychee cordial or pudding powder if cannot find paste. I too have difficulty finding it after using up my paste. Have to adjust the sweetness if using cordial or pudding powder)
85g milk
60g of oil
pinch of salt
6 egg white
100g castor sugar (80g if you want it less sweet)
1/4 tsp Cream of tartar (or 1tsp lemon juice)
utensil : 7″square pan or 8″ round pan – use the normal pan and line the bottom. Water bath method so make sure your pans are not leaking!

1. Beat the egg yolks, salt, lychee paste, oil and milk until fluffy.
2. Sift in flour, then mix it until well combined.
3. Beat egg white + lemon juice (or cream of tartar) + castor sugar until firm peaks form.
4. Mix into egg yolk batter, 1/3 portion of the meringue at a time , first use a hand whisk to mix gently and at the end, switch to spatula to lift batter from bottom to fold up. Keep doing this until a nice smooth batter is obtained.
5. Pour the mixture into prepared pan, shaking gently from side to side to even out the top.
6. Put pan into a larger pan and filled up with hot water (about 1/3 of the batter pan). Bake with preheated oven at 160C for 80-85 min. Temperature is indicative only.








  1. popoise said

    Do i double the recipe for 9″ pan? And can i use strawberry emulco for the pink colour part?


    • jeannietay said

      I am using an 8″ pan so you would have to recalculate to fit 9″ size. Click on my Conversion page for Conversion chart. Yes you can use strawberry emulco.


  2. popoise said

    I dun understand.. 😦 it states there 0.790 meaning?


    • jeannietay said

      Popoise, my recipe is for 8″ using 6 eggs. So you divide by 8 and then times by 9 to get 9″ volume. The answer is 6.75 so it’s save to round up to 7 eggs. Do the same for all the ingredients.

      Liked by 1 person

  3. popoise said

    Ouhk ty btw what flour and oil did u use?


  4. Sim Ee said

    Hi jeannie

    Do I need to grease the side for ogura cakes?

    Btw all your cakes looks great 🙂


    • jeannietay said

      Hi Sim Ee, it’s up to you really. Sometimes I grease, sometimes I don’t. Just use a knife to release the sides and invert.


  5. How did you do the pink part? There were no instructions on how to do this. Love your chiffon cakes!!!

    Liked by 1 person

    • jeannietay said

      Divide batter into two portions and mix with a few drops of red colouring into one portion then scoop both the batter alternatively on top of each other to form the layers.


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