Lychee Sirap Bandung Cake

Ingredients:

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

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

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

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Baking Steps:

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.