Lychee Rose Cream Roll Cake

This recipe for Lychee Rose Cream Roll Cake features the flavours of delicate rose and fruity lychee together in a light and fluffy Swiss roll.

Why you'll love this recipe

Another variation from my Perfect Swiss Roll Cake, this version features the delicate flavours of lychee and rose.

It's easy to make, and is a showstopper.

The cake is light, fluffy, and not too sweet.

What is lychee?

Lychee (also litchi) is a small, round tropical fruit with a white, soft, juicy flesh and a red-green rough textured rind/skin.

It contains a dark brown inedible seed in the middle.

The lychee skin turns from green to dark red as it ripens.

It has a sweet taste and fruity, floral aroma, similar to rose.

Lychee recipes

Sakura Lychee Fizz

Sparkling Strawberry Lychee Jasmine Tea

Homemade Lychee Syrup

Recipes featuring lychee and rose

Lychee Rose Doughnuts

Rose Lychee Raspberry Cupcakes

Raspberry Rose Lychee Ispahan Croissant

Ingredients you'll need

For the cake:

• 1 batch Perfect Swiss Roll Cake
• rose water: is a clear-colored liquid with a distinct rose scent, used prominently in Middle Eastern cuisine; you can find rose water in Middle Eastern stores or large supermarkets
• lychee extract: optional; can be difficult to find; you can substitute with 1 teaspoon of vanilla extract or 1 teaspoon of lychee nectar

For the cream:

• heavy whipping cream: cold, at least 36% milkfat (MF)
• powdered sugar: also known as icing sugar; adds sweetness to the cream filling
• rose water: or you can use rose syrup

Garnish: (optional)

• fresh lychees: you can also used canned lychees, drained
• culinary rose petals: dried; try to choose rose petals that are organic and have not been sprayed with pesticide/herbicide

How to make the cake

Make the cake:

Preheat oven to 375F.

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 375F 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.

How to store & serve

Store the cake in an airtight container in the fridge for up to 3 days.

You can freeze slices of cake (without the lychee garnish), well wrapped, for up to 1 month.

Serve the cake on its own, or with vanilla ice cream and fresh fruit.

FAQs & expert tips

Can I use fresh lychees in the cream?

It's better to use lychee extract in the cream as fresh lychee contains too much liquid and can make it runny.

You can add pureed lychee/juice to the cake portion in place of the whole milk.

Can I roll the cake with the "skin" side out?

Yes, you can definitely roll it any way you like.

Can I roll the cake length-wise?

Yes, you can roll it lengthwise instead.

My cake cracked.

It's possible that the egg white meringue was overwhipped.

Whip the egg whites to soft peaks -- when the beater is lifted, it forms a shape close to a bird's beak.

Also, the oven temperature could be too hot -- decrease by 25 degrees next time.

Other roll cake recipes you may like

Be sure to check out these recipes:

Perfect Swiss Roll Cake

Snow White Swiss Roll Cake

Blackberry Earl Grey Cream Roll Cake

Hojicha Roll Cake

Coffee Roll Cake

Pandan Durian Cream Roll Cake

Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!

Print Recipe

5 from 5 votes

Lychee Rose Cream Roll Cake

This recipe for Lychee Rose Cream Roll Cake features the flavours of delicate rose and fruity lychee together in a light and fluffy Swiss roll.

Prep Time20 minutes mins

Cook Time15 minutes mins

Chilling Time4 hours hrs

Total Time4 hours hrs 35 minutes mins

Course: Dessert

Cuisine: Asian

Servings: 8

Calories: 111kcal

Author: Michelle

For accuracy and precision in baking recipes, use weight (metric) measurements when available.

Ingredients

For the cake:

• 3 large eggs separated (egg yolks from egg whites while cold, and egg whites brought up to room temperature)
• 60 g granulated sugar divided
• pinch sea salt
• 30 ml vegetable oil
• 30 ml whole milk
• 1 teaspoon rose water
• ½ teaspoon vanilla extract
• ¼ teaspoon lychee extract optional
• 60 g cake flour

Cream filling;

• 125 ml heavy whipping cream + extra for garnish
• 1 tablespoon powdered sugar
• ½-1 teaspoon rose water

Garnish:

• fresh lychees
• culinary rose petals

Cook ModePrevent your screen from going dark

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

Calories: 111kcal | Carbohydrates: 9g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 79mg | Sodium: 28mg | Potassium: 38mg | Sugar: 9g | Vitamin A: 320IU | Vitamin C: 0.1mg | Calcium: 20mg | Iron: 0.3mg

The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

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