Lychee layered cake

Lychee cake's method and ingredients adapted by Dreamers Loft.

Ingredients:

• 250g of cake flour
• 2.5 tsp of baking powder
• 1/4 tsp of sea salt
• 135g of unsalted butter
• 220g of caster sugar
• 3 egg whites
• 225g of fresh milk
• 1 tsp of lychee essence

*I've omitted out the food colourings.

Method:

• Preheat oven at 175 degree celsius.
• Grease the baking pan with spraying oil or butter; OR  line with parchment paper.
• Sift cake flour, baking powder and salt together and set aside.
• Cream butter and sugar till light and fluffy
• Add 1/3 of egg white at a time till all are well incorporated.
• Then add 1/3 of sifted flour mixture with baking powder+salt at a time , interchanging with fresh milk.
• Add lychee essence and incorporate well.
• Do make sure you weigh the batter and divide evenly into the baking pan.
• Bake at 175 degree celsius for 12 - 13 min (I baked at 170 for 12 min for each layers weighed at 131g) 
• Let it cool before removing the cake from the baking pan.

Frosting recipe by Baking with Nadia.

Optional: I've mixed in my homemade lychee puree (drain away the juice) into the fresh whipped cream.

To assemble the cake:

• I used two cans of lychee.
• Frost 1st layer of cake with fresh cream,
• then sliced the lychee into halves or three pieces and lay them on top of the fresh cream nicely.
• coat the layered cake with lychee with fresh cream evenly, and cover it with 2nd layer of the cake;
• Repeat the steps.