Prep time: 25 minutes
Baking time: 15 minutes
Makes 6-inch round cake

Ingredients

For cake
175g butter
175g caster sugar
3 large eggs (165g)
175g self raising flour
1 tsp baking powder
50g buttermilk at room temperature
2 tbsp TSUBAKI / Houjicha powder
1 tsp vanilla extract

For buttercream
2 egg whites (70g)
100g caster sugar
180g butter
30g dairy whipping cream

Method For Cake

1. Cream butter and sugar well until pale.
2. Add eggs in three portions making sure that the mixture is creamed when you add the eggs.
3. Add sifted self raising flour and baking powder in three additions until incorporated.
4. Fold in buttermilk manually.
5. Divide and spread equally in three 6-inch cake tins.
6. Bake in a pre-heated oven at 170°C for about 15 minutes or until a cake tester comes out clean.

Method For Buttercream

1. Using a double boiling method, pasteurized egg whites and sugar until the mixture reaches 60°C.
2. Remove from heat and beat the mixture till cool.
3. Add softened butter bit by bit and continue beating to achieve a velvety smooth texture , add 1/2 tsp vanilla extract and whipping cream. Continue beating to achieve a glossy and creamy butter cream.

Method For Lemon Sugar Syrup

1. Boil 100g water with 50g caster sugar.
2. When cool, squeeze 2 tbsp lemon juice into syrup.

Method To Assemble

1. Spread a thin layer of buttercream between the cake sheets, brush lemon sugar syrup on cake layers, and scatter drained canned lychees in between the cake layers.
2. Cover the sides of the cake. Arrange lychees on top of the finished cake.