A cloud-light Japanese-style chiffon, baked fresh in-house at Blue Moon Bakehouse. We fold an airy sponge, then layer it with a delicate rose cream and sweet lychee — cream and lychee through the middle layer too — and finish with a soft pipe of vanilla mascarpone cream and lychee on top.

Floral, fragrant and full of lychee — this is the cake for anyone who finds buttercream too heavy. Rose and lychee is the pairing you know from Asian desserts and drinks: sherbet-soft, a little nostalgic, unmistakably classic Japanese-Asian style.

Ingredients

Chiffon sponge: egg, plain flour, canola oil, milk, self-raising flour, cornflour, cream, mascarpone, caster sugar, lychee in syrup, rose syrup, gelatine, vanilla paste.