Ingredients:

For sponge cake:

• 2 eggs
• 1/4 cup cake flour (1/4cup flour + 1tbsp corn flour)
• ½ tsp salt
• 1/4 cup granulated sugar
• 1/2tsp baking powder
• 1//2tsp vanilla essence
• 1/2tsp orange essence
• And A cake ring

For the lychee mousse:

• fresh Lychee : 15 pieces(cut into small pieces)
• lychee juice: 1/4cup (when you cut lychee, save the juice from those)
• Heavy whipping cream : 2 cup
• powdered sugar : 4 tbsp
• Vanilla extract : 1 tsp
• Gelatin : 1tbsp
• Water : 1/4cup
• sugar : 4 tbsp

For the jelly topping:

• Gelatin : 1tsp
• Instant jelly powder: 1tsp
• lychee juice: 1/4cup (when you cut lychee, save the juice from those)
• Water : 1/4cup
• sugar : 4 tbsp

Instructions:

Preparing sponge cake:

Preheat oven to 180 degrees C. Grease and line one 8 inch round spring form cake pan and line the bottom of pan with parchment or wax paper.

In a bowl, sift the flour, salt and baking powder.

Separate egg whites from yolks.

In a clean mixing bowl, with the whisk attachment beat the egg whites until foamy. Add the sugar and beat at medium-high speed until stiff peaks form. Add egg yolks and essence and beat at low speed for 30 seconds until they are well combined.

Then sift about one-third of the flour mixture over the egg mixture and gently fold in using a rubber spatula or whisk. Sift and fold in another third, and then fold in the rest. Pour into your pan, smoothing the top.

Bake for about 20 – 25 minutes or until a toothpick inserted into the center comes out clean.

Preparing lychee mousse:

Beat the whipping cream on high speed until soft peaks form, add the powdered sugar and vanilla extract and beat until slightly stiff peaks form.

Soak gelatin in little cold water for 10 minutes.

Boil water and sugar, lychee juice and add chopped lychee.

Turn off the heat and add gelatin to lychee mixture and mix until fully dissolved. Set aside for cool completely.

Add the whipped cream little by little to the lychee mixture and fold to combine.

Place the cake layer into the cake ring.

Pour lychee mousse over the cake into the cake ring.

Chill the mousse cake for at least 6 hours or overnight into the freezer.

Preparing jelly topping:

Soak gelatin in little cold water for 10 minutes.

Boil water and sugar and lychee juice. Add jelly powder and stir well.

Turn off the heat and add gelatin to lychee mixture and mix until fully dissolved. Set aside for cool completely.

Cool down the mixture a little and gently pour on top of the lychee mousse cake.

Again chill the mousse cake for at least 1 hour into the freezer.