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Lychee Butter Cake

Ingredients: 

12 oz melted butter

8 egg yolks

8 egg whites

7 oz caster sugar

9 oz softasilk flour

4 oz chopped lychees

3 tbsp tinned lychee syrup

1 tsp vanilla essence

1 tsp cream of tartar

Method:

1.  Beat egg whites with sugar and cream of tartar until very stiff.

2.  Add in egg yolks one at a time and beat till thick.

3.  Add in lychee syrup and chopped lychees and continue to beat for awhile more.

4.  Fold in sieved flour and melted butter alternately.

5.  Bake in a greased and lined 11″ round tin at 350°F or 180 deg C for about 45 min.

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June 8th, 2006 Posted by rose | Cakes | 3 comments

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3 Comments »

  1. hi rose what is softasilk flour? where can I buy this stype of flour? I live in boston, USA

    Comment by koko | May 11, 2009

  2. koko,

    This flour is by Pillsbury, which you should not have any difficulties in getting one:

    http://www.pillsburybaking.com/contact/softasilk.aspx

    Comment by Popcorn | May 16, 2009

  3. I think this is a better link : http://www.pillsburybaking.com/products/product_detail5.aspx

    Comment by Popcorn | May 16, 2009

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