Lychee Rose Cream Roll Cake
User Reviews
5
Lychee Rose Cream Roll Cake
Description
This roll cake starts with a light sponge made from separated eggs whipped into meringue and combined with a yolk mixture infused with rose water, vanilla, and optional lychee extract. Cake flour is gently folded in to maintain an airy batter. Baking in a sheet pan creates a thin, tender cake base.
Once baked and cooled, the cake is spread with whipped heavy cream sweetened with powdered sugar and perfumed with rose water. Rolling the cake enfolds the cream into delicate layers, creating a soft spiral texture. The flavors balance floral rose and subtle lychee, lending an exotic aroma to the dessert.
To serve, fresh lychee fruit and culinary rose petals decorate the cake, adding both visual appeal and fresh fruity notes. This sophisticated roll cake suits celebrations or anytime a fragrant, lightly sweetened dessert is wanted.
Ingredients
For the cake:
- 3 egg separated (egg yolks from egg whites while cold, and egg whites brought up to room temperature, large
- 60 g granulated sugar divided
- pinch salt sea salt
- 30 ml vegetable oil
- 30 ml milk whole
- 1 teaspoon rose water
- ½ teaspoon vanilla extract
- ¼ teaspoon lychee extract optional
- 60 g cake flour
Cream filling;
- 125 ml heavy whipping cream plus extra for garnish
- 1 tablespoon powdered sugar
- ½-1 teaspoon rose water
Garnish:
- lychees fresh
- rose petals culinary use
Instructions
For key visual process steps, refer to the body of the blog post.
Make the cake:
- Preheat oven to 375°F/191°C.
- Prepare a 9" by 13" baking sheet by lining it with parchment paper. Set aside.
- In a large bowl, add in the egg yolks, 30g granulated sugar, pinch of salt, vegetable oil, whole milk, rose water, vanilla extract and lychee extract (if using).
- Whisk until combined.
- Sift in cake flour and stir or whisk until just incorporated. Set aside.
- In the bowl of a stand mixer fitted with a whisk attachment, add in the egg whites and begin whipping on medium-low speed until foamy.
- Add in cream of tartar, and gradually increase the speed.
- Gradually add in the remaining 30g granulated sugar, and continue whipping until the egg white meringue reaches soft peaks.
- Take about ⅓rd of the whipped egg white meringue and fold it into the egg yolk batter to lighten using a spatula.
- Continue folding in the egg whites in ⅓rd additions, until all incorporated into the batter.
- Pour batter into the prepared baking tray.
- Give the tray a few taps on the counter to release any trapped air bubbles.
- Smooth the surface with an offset spatula.
- Bake at 375°F/191°C for 13-15 minutes, or until the top of the cake is springy and dry to the touch.
- Remove the cake and bang the tray on the counter to prevent shrinkage.
- Transfer the cake to a wire rack to cool (not completely).
Make the cream filling:
- In a mixing bowl, combine heavy whipping cream, powdered sugar and rose water.
- Whip until the cream reaches firm peaks. Be careful not to overwhip or it will turn to butter.
Assemble:
- While the cake is slightly warm, peel off the parchment paper.
- Spread the cream on the surface of the cake and smooth with an offset spatula.
- Beginning from one end (long or short, up to you), roll the cake all the way, ending with the seam side facing down.
- Wrap up the cake with parchment and seal the ends.
- Place onto a tray and into the fridge to set for 4 hours.
- Garnish and decorate with additional whipped cream, lychees and rose petals.
- Slice the cake with a sharp, serrated knife and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 111 kcal
% Daily Value*
| Calories | 111kcal | 6% |
| Carbohydrates | 9g | 3% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 79mg | 26% |
| Sodium | 28mg | 1% |
| Potassium | 38mg | 1% |
| Sugar | 9g | 18% |
| Vitamin A | 320IU | 6% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 20mg | 2% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
