Rose’s Kitchen

Lychee Butter Cake


12 ozs melted butter

8 egg yolks

8 egg whites

7 ozs castor sugar

9 ozs softasilk flour

4 ozs chopped lychees

3 Tbsp tinned lychee syrup

1 tsp vanilla essence

1 tsp cream of tartar


1.  Beat egg whites with sugar and cream of tartar until very stiff.

2.  Add in egg yolks one at a time and beat till thick.

3.  Add in lychee syrup and chopped lychee and continue to beat for awhile more.

4.  Fold in sieved flour and melted butter alternately.

5.  Bake in a greased and lined 11″ round tin at 350°F for about 45 mins.

June 8, 2006 - Posted by | Cakes


  1. it is brillaint

    Comment by Anonymous | September 19, 2007 | Reply

  2. i love this!!

    Comment by Laura | September 19, 2007 | Reply

  3. hi, can i bake this in rice cooker ?

    Comment by ferrena | October 17, 2007 | Reply

  4. Hi Ferrena,
    Cake turns out better when baked in an oven. Rice cooker is more for steaming.

    Comment by rose | October 17, 2007 | Reply

  5. Hi Rose

    Do you have a recipe for the a lychee frosting?

    Also I am concerned about the amount of eggs required…will the cake have an “eggy” smell when it is baked?


    Comment by Lisa | October 30, 2007 | Reply

  6. Hi Lisa, I have tried this recipe, and no, it does not have an eggy smell. At least it didn’t have that smell when I baked it.

    Comment by Maria | November 2, 2007 | Reply

  7. Hi Maria,
    Thank you for your feedback.

    Comment by rose | November 2, 2007 | Reply

  8. Thanks a lot Maria.

    Does anyone have a recipe for lychee frosting?



    Comment by Lisa | November 8, 2007 | Reply

  9. I’m so excited to try this recipe! Would a frosting be suitable? Or would it just ruin the cake? Thanks for sharing this recipe!

    Comment by Summer | November 15, 2007 | Reply

  10. I made this cake twice. It was easy, came out wonderful, and everyone loved it.

    Comment by Liz | December 17, 2007 | Reply

  11. i cant wait to make this it sounds lovely ..xx

    Comment by Anonymous | February 5, 2008 | Reply

  12. HI Rose,
    Thanks for this cake. I will make it ASAP for playgroup. I’m sure it will be a hit. 4oz lychee (juice/liquid free) how many cups will that be? Take care.

    Comment by An | February 15, 2009 | Reply

  13. Hi Rose,
    Do u mean u don’t hv to mix and beat the butter?
    i don’t see it in the step except come to “folding”

    Comment by 1st time cooking | February 23, 2009 | Reply

  14. Hi, could you do this in cup conversion. Ive just started to acquire the bug for baking. I find my self just starting and rapidly, I want to know and do, rarer and more out there recipes that you dont see every where but still would be good… I like butter cake so, I think I’d love this recipe…. I saw some for mousse version but then their was no recipes just pictures or recipes for other cakes sucky huh. 😦

    Comment by Jennifer McGladrey | August 5, 2010 | Reply

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