96 gm bread flour
Pinch of salt
4 egg yolks
4 egg whites
96 gm caster sugar
1/2 tsp lychee essence
40 ml lychee syrup (from canned lychee)
1. Line a 7 inch pan with aluminum foil and add a piece of parchment paper onto the base of the pan.
2. Sift the flour and salt together.
3. In a mixing bowl, beat the egg whites at high speed until foamy. Add in the sugar in 3 batches. Beat till stiff but not dry peaks form.
4. Add in egg yolks one at a time on low speed until well combined and soft peaks form when the whisk is lifted up, about 1 minute.
5. Add in sifted flour on low speed and beat until just combined and no pockets of flour are visible.
6. Add lychee essence and lychee syrup and continue to beat on low speed for another minute.
7. Pour the cake batter from 30cm height directly into the prepared baking pan.
8. Tap pan on the counter to remove any large bubbles and smooth out the surface with the spatula.
9. Bake in a preheated oven at 160 degrees celsius for 50 mins till golden brown and skewer comes out clean.
10. Take the cake out of the oven and drop the pan on the counter top from about 30cm height to prevent shrinkage, thrice.
11. Lightly sift a little icing sugar on top of the cake to prevent it from sticking to the parchment paper.
12. Invert cake onto a fresh piece of parchment paper, remove foil and base parchment paper, wrap up with the parchment paper and put the wrapped up cake into a plastic bag and keep chilled in the fridge, overnight.
13. Cut off the edges of the cake with a serrated knife and slice to pieces to serve.
Important: Must wrap the cake when it is still hot/warm so as to lock in the moisture.