Pink Ombre Cake with Lychee Jasmine Cream
Ingredients
| 355 g plain flour |
| 1 tbsp baking powder |
| ½ tsp salt |
| 200 ml milk |
| 2 tsp vanilla extract |
| 225 whole unsalted butter |
| 400 g caster sugar |
| 4 medium eggs |
| 1 whole food colouring (pink) |
| 500 ml cream |
| 425 g lychees |
| 1 dash jasmine essence (to taste) |
| 600 g icing sugar |
| 300 g butter |
| 2½ tbsp milk |
Preparation
Read full directions on Grab Your Fork at http://grabyourfork.blogspot.com/2014/08/recipe-pink-ombre-cake-with-lychee.html
