Litchi and Rose Spongecake
150g/ 5.3O oz sugar
180g/ 6.3O oz soft butter
150g/ 5.3O oz flour
1 teaspoon of baking powder
1/2 teaspoon vanilla extract
250G /8.8O oz whipping cream
50g/ 1.7O oz icing sugar
250G/ 8.8O oz mascarpone
1/2 teaspoon of rose essence, and crushed rose tea petals
In a bowl mix the butter and the sugar until it gets white. Add the eggs one by one and mix. Add the sifted flour and a spoon of baking powder and vanilla.
Pour mixture into a cake mould. Add the fruit you like, such as litchi, mango, apricot, berries….Bake at 175C (350F) for 20 mins
To check if it’s cooked you need to stick a knife blade in and check if it comes out clean.
In a mixer whip the cream then add the icing sugar. Finish with the mascarpone and the rose essence & coloring if you wish, you can also add cinnamon, ginger, spices,…
Then add the cream on top of the cake, make sure cake is cooled down so it doesn’t melt.