Airy vanilla bean chiffon cake is brushed with floral lychee syrup and filled with lychee rose whipped cream and fresh raspberries for a pop of tartness. This lychee rose cake roll is perfect for Valentine’s Day or anytime a delicate, fruity, and light cake craving hits.
The first step to making this Lychee Rose Cake Roll is to get the pattern on parchment.
Grease a jelly roll pan. Then flatten parchment across the bottom, smoothing it along the sides of the pan.
Use a silicon spatula to smooth the softened butter in a small bowl. Then add the cake flour and powdered sugar and mix until a smooth paste forms.
Then separate an egg. Reserve the yolk for the cake by placing it in the bowl of the stand mixer you plan on using. Place egg white into the bowl of flour. Mix it until it is incorporated. Then use red gel food coloring and mix until smooth.
Put the paste into a piping bag fitted with a small round piping tip.
Then pipe out hearts and dots around the parchment paper as shown in the tree video.
Put the pan in the fridge to chill for at least 15 minutes while you work on the vanilla bean sponge cake.
LYCHEE SIMPLE SYRUP
I used fresh lychees for this Lychee Rose Cake Roll. However, feel free to use the canned ones! If you do this, just drain out the lychees and cook down the canned syrup for 10 minutes on medium low heat. Then reserve the lychees and finely chop up 6 of them for use in the whipped cream to follow.
If using fresh lychees, know that they do contain a big seed in the middle of the flesh! So beware of that and don’t bite into one after peeling!! Remove the inner seed first!
Peel lychees and remove the seeds inside. Finely chop them. In a saucepan set on medium heat add lychees with water and sugar. Bring to a boil and stir to dissolve the syrup. Then lower heat to medium low and allow syrup to simmer for 15 minutes. Remove from the heat and cool completely. Once the syrup is room temperature drain to remove the lychee meat. Reserve the lychees for the filling.
VANILLA BEAN CHIFFON CAKE
While your pattern is chilling get to work on the cake.
Preheat the oven to 375 degrees F.
Use a stand mixer fitted with the whisk attachment. Separate 4 eggs. Place the yolks with the reserved yolk. Add 2 tablespoons of granulated sugar, vanilla bean paste, and salt to the bowl and begin whisking on medium high speed.
Allow the egg yolks to pale in color and double in volume.
Meanwhile, use a hand mixer to whip the egg whites in a large bowl. As it gets foamy, gradually add 1/3 cup of granulated sugar. Whip the egg whites until stiff and glossy. Set aside for a moment.
Into the yolk mixture, add a splash of milk, rose water, and canola oil. Once incorporated, stop the mixer.
Then gently fold 1/3 of the egg whites into the egg yolk mixture. Fold in the remaining egg whites.
Sift the cake flour over the batter. Gently fold in, being careful not to deflate the mixture.
Remove baking pan from fridge. Pour over the cake batter and use a cake spatula to smooth it gently.
Bake for 8-9 minutes.
While it’s baking get a clean dish towel and lay it out on the counter. Dust it completely with powdered sugar.
Lay parchment the size of the cake by it.
The pan will be hot once out of the oven so wear gloves. Turn the cake over onto the parchment. Peel back the part to reveal the pattern. Then flip the cake, pattern side down, onto the sugared towel. Then roll it up, using the towel. Roll the short end of the cake.
Cool completely, about 40 minutes.
LYCHEE ROSE WHIPPED CREAM
Use a clean mixer and whisk attachment. Add cold heavy cream and powdered sugar to the bowl. Begin mixing on medium low speed. As the mixture thickens add the rose water. Increase the speed. Whip the cream until stiff. Fold in the chopped lychees.
ASSEMBLING CAKE ROLL
Unroll the cake. Then brush it generously with the lychee syrup. Spread over the lychee rose whipped cream. Sprinkle on fresh raspberries. For a clean look inside make sure to space them out evenly.
Then re-roll the cake. Dust lightly with powdered sugar, if desired.
Chill until ready to serve.