A. HOW TO MAKE VANILLA SPONGE

1. Prepare an 18 cm cake pan lined with parchment paper, then preheat the oven to 160-180°C.

2. Make the batter by thoroughly mixing the egg yolks, adding the unsalted butter, and mixing thoroughly.

3. Add the eggs, sugar, and 15 grams of Quik 75 to the mixer on high speed until it turns white.

4. Add the flour and unsalted butter simultaneously to the batter and mix again using the mixer on medium speed.

5. Once combined, pour the batter into the preheated cake pan.

6. Bake the vanilla sponge at 170°C for 12 minutes.

B. HOW TO MAKE BUTTER CREAM

1. Beat the egg whites with a mixer on low speed. Then, let them rest for 10 minutes.

2. Pour the water and sugar and boil until they reach 118 degrees Celsius.

3. Pour the egg whites into the mixer and mix on high speed.

4. Add the required amount of water and sugar and slowly pour them into the mixer mixture and cook until the temperature reaches 118 degrees Celsius.

5. Pour the water and sugar back into the mixture and let the mixer mix until the mixture is hot.

6. Cut the unsalted butter into small pieces at room temperature.

7. Slowly add the unsalted butter, cut into small pieces, into the mixer mixture and mix until evenly combined.

8. Once the mixture is thoroughly combined, the butter cream is ready.

9. Add 300g of lychee topping to the butter cream.

10. The dish is ready to serve.