Steps
1. Preheat the oven to 170°C (340°F). Grease and line a 10cm x 10cm cake pan.
2. In a bowl, whisk the eggs and caster sugar until pale and fluffy.
3. Sift the cake flour, baking powder, and salt together.
4. Gently fold the dry ingredients into the egg mixture.
5. Mix vegetable oil, milk, rose syrup, and lychee puree in a separate bowl.
6. Slowly incorporate the wet mixture into the batter, folding gently to keep it airy.
7. Pour the batter into the prepared pan, smooth the top.
8. Bake for 20-25 minutes or until a toothpick comes out clean.
9. Let the cake cool completely on a wire rack.
10. Frost with white buttercream or whipped cream.
11. Decorate with edible pink rose petals or pink sugar sprinkles to create a simple but eye-catching look.
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