Eggless Lychee Raspberry Sponge Cake
Eggless Lychee Raspberry Sponge Cake is a delicious light airy cake layered with a whipped cream, lychees and raspberries. One of my favourite flavor combinations is lychee and raspberry so this cake was super exciting to make. I used canned lychee because I couldn’t get fresh in the markets and fresh raspberries. This cake is so soft and moist you must try it. This cake sponge is eggless and vegan. After a lot of experimentation and I finally got this sponge down to the way I like it. It is light and airy and soaks the liquid well making it a perfect sponge recipe. This recipe is so easy to make and barely takes any work. The cake is a hit with chocolate and non-chocolate lovers.
You can use this sponge recipe with my other cake flavors- Strawberry gateau, citrus delight cake, Tres leches cake. If you want a lychee raspberry sponge cake recipe with egg use this sponge recipe and assemble using this recipe.
Happy Baking!
Servings: 8-10 servings
Prep Time: 45 mins
Baking Time: 40 mins
Chilling Time: 6+ hours
Total Time: 8+ hours
Ingredients:
Cake:
5 tbsp/ 75g softened unsalted butter
1 1/2 cups/ 300g fine granulated sugar
2 tsp vanilla
2 tbsp/20g lemon juice
1 cup/ 245g water
1.5 tbsp flax meal
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2.5 cups +2 tbsp /345g all purpose flour sifted
3/4 cup/ 175g milk
Assembly:
1-1.5 cups Simple syrup
1.5 cups heavy whipped cream
1 tsp vanilla essence
1 tbsp sugar
6-8 oz raspberries
17-20 oz Lychee pitted (fresh or canned)
Directions:
Preheat oven to 350F. Prepare pan by greasing it and placing a parchment paper on it.
In a bowl whisk together water and flax meal. Let it sit for 10 mins.
In a bowl add butter. Add sugar and whisk it together till fluffy and combined.
Add vanilla essence, lemon juice and flax mixture. Mix it together. It will look runny and not combined but don’t worry.
Add flour, salt, baking powder, baking soda ad mix it together.
Add milk and mix till just combined. Do not over mix.
Pour batter in the prepared pans and bake. Bake at 350F for 35-45 mins till baked through. Check with a toothpick in the centre that it comes out clean.
Once out let it cool before slicing.
Simple Syrup: Prepare the simple syrup by melting the sugar in the water over a low flame. Once dissolved, turn off the flame and let it cool. If yours tinned lychee you can add some of the lychee liquid in the mixture.
Heavy Cream: Whip heavy cream with vanilla and sugar till soft-medium peaks.
Assembly: Slice the cake in 2/3 layers. Soak the cake layer with simple syrup. Spread whipped cream on the cake. Top with sliced lychees and sliced raspberries.
Repeat the layers ending with cake and spread out heavy cream and coat the cake with a light layer of cream. (Crumb coat)
Let the cake chill for 2-4 hours.
Once out, cover with more whipped cream.
Decorate with lychees and raspberries and whipped cream.
Chill for 3-4 hours and serve.
Notes/Tips:
Do not over mix the cake batter. Mix till just combined.
Vegan- Use margarine instead of butter and use oat/nut milk.
If you don’t have flax meal, grind flax seeds till fine.
You can make the sponge from before and keep. Wrap it in cling wrap and store in the fridge. Take it out 1 hour before assembling.
Use cold heavy cream or it can break while whisking.
