Pink Lychee Cake

Group A1
Ingredient
KG
PETTINA CHIFFON CAKE MIX
0.500
Water
0.300
Eggs
0.100
Red Coloring
-
Total Weight: 0.900
Group A2
Ingredient
KG
Oil
0.100
Total Weight: 0.100
Group Lychee Mousse - A1
Ingredient
KG
Water
0.050
Gelatine powder
0.010
Total Weight: 0.060
Group Lychee Mousse - A2
Ingredient
KG
Lychee (canned)
0.250
Sugar
0.050
Total Weight: 0.300
Group Lychee Mousse - A3
Ingredient
KG
Whipped cream
0.250
Total Weight: 0.250
  1. Whisk all ingredients (A1) on high speed for 7mins.
  2. Add ingredient (A2) on low speed and mix until evenly combined.
  3. Pour batter into a 8" x 8" baking mold about 400g and bake at 180°C for 40mins.

Lychee Mousse

  1. Bloom ingredients (A1) then reheat until 80°C. Add in ingredients (A2) and mix well then add in ingredient (A3) and continue to fold until evenly combined.
  2. Cut the cake into 2 layers and cover the lychee mousse in between it.
  3. Put the cake into the freezer for a minimum of 4hrs to set.
  4. Finally, decorate the cake with your desired preference and it is ready to be served.
Display Conditions

Display Conditions

Ambient

Category

Category

Cakes, Muffins & Sponge Products

Occasion

Occasion

Afternoon Tea, BBQ, Celebration, Christmas, Festive, Mother's Day, Summer, Valentine's Day

Finished Product

Finished Product

Cake, Sweet Food, Sweet Good

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