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Lychee Rose Swiss Roll


Lychee Whipped Cream

250g Whipping Cream
2 tbsp Icing Sugar
2 tsp Lychee Flavouring

Mix A

75g Prima Top Flour
25g Prima Superfine Wholegrain Flour
4 nos Egg Yolk
30g Caster Sugar
80g Water
1 ½ tsp Rose Concentrate Paste
½ tsp Rose Flavouring
3 drops Rose Pink Colouring
40g Sunflower Oil
¼ tsp Salt

Mix B

4 nos Egg White
50g Caster Sugar
¼ tsp Cream of Tartar
5 nos Canned Lychee Meat
(Pat dry and chop to pieces)


– Preheat the oven to 160oC. Line a 12” x 12” baking pan with parchment paper..

Lychee Whipped Cream
  1. Whisk whipping cream, icing sugar and lychee flavouring on medium speed until thick and fluffy. Do not over-beatthe cream.
Mix A
  1. Mix and sift Prima Top Flour, Prima Superfine Wholegrain Flour and salt. Set aside.
  2. Mix rose concentrate paste rose flavouring and rose pink colouring in water.
  3. Whisk egg yolk and sugar together until it turns pale yellow.
  4. Gradually add rose water mixture while alternating with flour mixture and oil. Mix until well combined.
Mix B
  1. In a mixing bowl beat the egg whites on medium-high speed until foamy. Add in cream of tartar and increase thespeed to high. Gradually add caster sugar and whisk until it reaches stiff peak and glossy.
  2. Add one-third of Mix A into the egg white mixture and fold gently to combine. Repeat with the remaining two-thirdsof Mix A. Do not over-fold” “otherwise the batter will become lumpy.
  3. Pour batter onto the prepared baking pan and bake for 15 – 17 minutes.
  4. Once baked let it rest in the baking pan for 10 minutes. Remove cake from baking pan together with parchmentpaper.
  5. Slowly roll the cake away from you and wrap it using the parchment paper. Let it cool completely before creaming.
  6. Gently unroll the cake spread a layer of lychee whipped cream. Place the chopped lychee all over the cake.
  7. Roll up the cake and refrigerate for an hour. Decorate with whipped cream as desired.
  8. Serve chilled.
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