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.

Course Dessert

Cuisine Asian

Prep Time 20

Cook Time 15

Chilling Time 4

Total Time 4 35

Servings

Calories 111kcal

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

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).

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.

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.