Raspberry Lychee Cake | JG Bites

Soft, moist lychee cake with a delicious homemade raspberry jam and topped with fresh cream! Lychee cake: 2 1/4 cups all-purpose flour or cake flour 1 cup white granulated sugar 1/2 tsp salt (I used pink Himalayan here, but it doesn't matter what kind) 1 tbsp baking powder 1/2 cup (1 stick) butter, softened (you can use salted or unsalted) 2/3 cups lychee puree (blend canned lychee together to create a puree) 1 cup milk 1 tbsp lychee flavor 3 large eggs Lychee syrup from can (to brush the cake) Cake instructions: Preheat your oven to 350°F. Sift together all the dry ingredients and whisk to combine. Add in the softened butter and lychee puree then blend on medium high until the mixture looks sandy. Pour in the milk and lychee flavor and continue mixing. Be careful not to over mix the batter or your cake will be dense. Add in one egg at a time and whisk until just combined. Evenly pour the batter into two, greased 8 inch pan. Tap three times on a flat surface to release air bubbles. Bake the cake for 30 mins or until toothpick comes out clean. Allow the cake to cool completely on a wire rack. When cooled, trim off the top to level the cake for decorating. Whipped cream: 2 cups heavy cream 3/4 cups white granulated sugar Icing instructions: In a large bowl, whisk together heavy cream and sugar until stiff peaks form. Fill the cake with your favorite raspberry jam and decorate however you wish! ***Like, share, subscribe, and don't forget to hit the notification button for more recipes! FACEBOOK:   / jgbites   INSTAGRAM:   / jgbites   This video was created for ODHS APINet!