Ingredients
- For sponge:
- 250g plain flour
- 250g caster sugar
- 250g softened butter
- 4 large eggs (room temp)
- 2 tsp baking powder
- 1 tsp vanilla extract
- 4 tbsp milk
- For filling:
- 400ml double cream, whipped
- 1 can lychees, drained and halved
- For topping:
- 300ml double cream
- 2 tbsp icing sugar
Step-by-Step Instructions
1
1. Preheat oven to 170°C. Grease and line two 20cm round tins.
2
2. Beat butter and sugar until pale and fluffy (5 minutes).
3
3. Add eggs one at a time, beating well after each. Add vanilla.
4
4. Fold in flour and baking powder alternating with milk.
5
5. Divide between tins. Bake 30-35 mins until a skewer comes out clean. Cool completely.
6
6. Spread whipped cream on the bottom layer. Arrange lychees on top.
7
7. Place second layer on top. Frost the outside with sweetened whipped cream.
8
8. Refrigerate 1 hour before serving.
👨🍳 Chef's Notes
Room temperature butter and eggs are non-negotiable for a light sponge. Cold butter will not cream properly and cold eggs will curdle the batter.
