March 22, 2014

Lychee Martini Cake

The featured cake is 4 inches.
This recipe makes a 9 inches sponge cake


8 eggs (55gm each)
125 gm cake flour
125 gm castor sugar
90 gm melted unsalted butter
50 gm milk
25 gm sponge gel
1 tbsp vanilla extract

  1. Melted your butter. Set aside to cool completely.
  2. Preheat your oven at 180 degrees.
  3. Line a 9 inches baking tin with baking paper.
  4. Put all the ingredients except the melted butter into a mixing bowl.
  5. Beat everything on high for 6 minutes and 30 seconds until ribbon stage.
  6. Add cooled melted butter gradually and beat for 30 seconds.
  7. Scrap the bottom with a spatula to ensure that the butter is thoroughly mixed.
  8. Pour batter into the 9 inch baking tin.
  9. Bake at 180 degrees for 50 mins.
  10. Do a stick test.
  11. Remove the cake from the baking tin immediately and cool on rack.


  • I was using Borsch MUM4600 stand mixer.
  • When the cake is cooled, it will shrink slightly.


1 can of lychee
50ml Lychee Liquor
50ml Vodka

  1. Drain away liquid in the can of lychee.
  2. Tear the lychee into small pieces.
  3. Use a fork to drain off excess liquid by pressing the lychee lightly.
  4. Soak in lychee liquor and vodka in the fridge for 6 hours.
  5. Using a sieve, drain the lychee fruit for lining the cake.
  6. Reserve the alcohol for consumption.


400ml Redman Whipped Cream
Wilton Rose Pink food coloring
Icing sugar
2 round piping tips (about 1.5cm diameter)
3 large piping bags

  1. Beat 300ml cream with 1 tbsp icing sugar on high until thickened.
  2. Store in 2 large piping bags with round piping tip in the fridge.
  3. Beat 100ml cream with 1 tsp icing sugar & a pearl size of pink coloring on high until thickened.
  4. Store in piping bag with round piping tip in the fridge.


What you need
One 9-inch sponge cake
One 13-inch sponge cake base
One 13-inch cake box
One can of lychee soaked with alcohol
White fresh cream
Pink fresh cream
Spatula for creaming
Cake turntable

Watch my video tutorial assembling a 4 inches whipped cream cake. This may not be the best method done in a professional way but that's how it works for me.