“Simplicity is the glory of expression.” ~ Walt Whitman
My cakes and bakes usually go down well. There’s the occasional criticism, of course, but more often people ask for seconds rather than reject them. There is, however, one colleague and friend who is a particularly tough critic. No matter what I bake, he finds something wrong — too sticky, too sweet, or simply not to his taste. He’s a sweet person, but I was determined to make a cake he would enjoy.
He loves lychees, and when they finally came into season I set out to create a cake that would win him over. The result was a simple layered sponge soaked in fresh lychee syrup, filled with whipped cream and chopped lychees. It reminded me of a light pineapple cream cake, but with the delicate floral-fruity flavour of lychee. To make the cake egg-free for the blog, I used an oil-based, eggless vanilla sponge.
This cake is straightforward and rustic in both appearance and flavour. The batter is mixed in a single bowl with no mixer required, and it rises tall enough to slice into three layers. The texture is light, moist and tender. The lychee syrup soaks into the sponge, imparting fresh fruit aroma while the whipped cream keeps the layers billowy and silky. You can use fresh or canned lychees; the syrup made from pureed or chopped lychees enhances the fruit flavour throughout the cake.
In short: sponge, cream, lychees — simple, summery and delicious. This cake is ideal for warm weather or when you want a dessert that feels light but special. Chill it before slicing for cleaner layers and let it rest for a few hours, or overnight, so the flavours meld and the sponge absorbs the syrup.
Lychees and Cream Cake
Summary: A light vanilla sponge soaked in fresh lychee syrup and layered with whipped cream and chopped lychees.
Time & Servings
- Prep time: 2 hrs
- Cook time: 45 mins
- Total time: about 2 hrs 45 mins
- Servings: 10
Ingredients
For the cake
- 360 ml (1 1/2 cups) milk, at room temperature
- 2 teaspoons vinegar
- 200 grams (1 cup) granulated sugar
- 120 ml (1/2 cup) vegetable oil
- 1 tsp vanilla extract
- 250 grams (2 cups) all-purpose flour
- 3/4 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
For the syrup
- 5 lychees, chopped or pureed
- 2 tablespoons granulated sugar (adjust to taste)
- 120 ml (1/2 cup) water
For assembly
- 3/4 cup heavy whipping cream, cold
- 2 tablespoons icing sugar (optional)
- 12–15 lychees, peeled and roughly chopped
Instructions
- Preheat the oven to 160°C (325°F). Line the bottom and sides of a 7 or 8 inch round pan with parchment, or grease and flour well.
- Sift or whisk together the flour, baking powder, baking soda and salt. Set aside.
- Mix the milk and vinegar in a bowl and let stand for 5 minutes to slightly curdle.
- Whisk in the sugar, oil and vanilla until the mixture becomes a little frothy.
- Add the dry ingredients in two or three additions, whisking gently until no dry flour remains. Do not overmix.
- Pour the batter into the prepared pan and bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean and the top springs back when touched.
- Cool the cake in the pan for 10 minutes, then unmold and cool completely on a rack.
- While the cake cools, make the lychee syrup: combine the pureed or chopped lychees with the water and sugar in a saucepan. Bring to a boil, then simmer for 10 minutes. Strain the mixture and let the syrup cool completely.
- Whip the chilled heavy cream with the icing sugar (if using) to firm peaks and keep chilled until assembly.
- Roughly chop 12–15 lychees for the filling.
- Slice the cooled cake horizontally into three layers. Place the bottom layer on a plate or board, brush generously with lychee syrup, spread about 1/4 cup whipped cream and scatter half the chopped lychees. Repeat with the second layer. Place the top layer, brush lightly with syrup, and spread remaining cream over the top and sides to finish. Smooth the surface as desired.
- Refrigerate the assembled cake until serving.
Notes
- Chill the cake before slicing to reduce crumbs and make cleaner cuts.
- The cake tastes best after a few hours as it absorbs the syrup; make it a day ahead for the most developed flavour.
- Adjust the sugar in the syrup depending on how ripe or sweet your lychees are.
- If using a sweetened non-dairy cream, you can omit the icing sugar.
This lychees-and-cream cake is an elegant, understated dessert that highlights the delicate flavour of the fruit. The syrup soaks the sponge and carries the lychee aroma throughout, while the whipped cream adds a light, cloud-like texture between the layers. It’s simple to make, easy to serve, and perfect for warm-weather gatherings or any time you want a refreshing, fruit-forward cake.