Lychee Sirap Bandung Cake

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Ingredients:

Group A
Mauri Cake Margarine 560g
Mauri Golden Mix 1000g
Oil 100g

Group B
Eggs 560g
Water 100gCondense Milk 60g
Rose Emulco 20g
Pink Colour 1g

Lychee Cream
Mauri Non-Dairy Whip Topping 750g
Lychee Emulco 22g

Baking Step:

  1. Using paddle, mix group A at slow speed for 1 minute.
  2. Scrape down the sides and add in Group B within 3 minutes.
  3. Scrape down the sides and change to medium speed for 3 minutes.
  4. Weight 400gm to 6 inch round tin.
  5. Bake at 170oC for 30 – 40 minutes.
  6. Remove from oven and let it cool.
  7. Whip up Mauri Non-Dairy Whip Topping with lychee emulco until firm. Use it to layer the cake and decorate as desired. 
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