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Chinese Sponge Cake with Whipped Cream and fresh-cut strawberry is refreshingly yummy and light. It features a super soft sponge cake filled with freshly whipped cream and garnished with strawberry slices.
This Hong Kong Style Sponge Cake uses very limited ingredients and is extremely straightforward to make too, especially if you use the proper kitchen tools. A Stand Mixer and electric hand mixer are very handy kitchen gadgets. With my tried and tested Recipe, you can make this rustic while tasty & healthy sponge cake nice and easy. I make this regularly for my family and friends. It is light, healthy & tasty, perfect for a birthday or any celebratory occasion.
How to make a yummy & healthy Chinese Bakery Sponge Cake?
Tip No.1 is to use homemade cake flour
Cake flour is important for making a soft and tasty cake. Nevertheless, you don’t have to buy cake flour separately. If you already have your favorite organic all-purpose flour at hand, all you have to do is steam it for 10 minutes. It is an old-fashioned trick regularly adopted during the old days in China when resources were scarce.
A bamboo steamer lined with double-layered organic cheesecloth, coupled with a cast iron wok is a perfect tool set for making homemade cake flour.
After steaming, let the flour cool and dry before rolling it into powder and storing it in an airtight glass jar.
No.2 is to make a perfectly stable Meringue
It is safe to say a stable fluffy meringue enables the foundation of a soft Egg Cake. The meringue needs to be explodingly substantial. They should look dewy snow-white, not watery, dull & small. So how to accomplish this?
I use a Stand Mixer which is a handy kitchen appliance that makes the beating process easier. You do the beating in three stages:
- Stage One – 2 minutes at medium-low speed, add 1/3 of sugar/salt at the end of this stage. The goal is to mix everything well and get ready for the serious work.
- Stage Two – 4-5 minutes at medium-high speed, add the remaining sugar/salt along the way. This is the serious beating stage, the meringue should look exploding, dewy, and stable.
- Stage Three – 2 minutes back to medium-low speed. This is to wind down and get rid of large bubbles formed during the high-speed beating process.
Tip No.3 is to make fresh whipped cream at home
The whipped cream is an essential ingredient here. The freshly beaten whipped cream using simple ingredients of organic heavy cream, cane sugar, and a pinch of vanilla extract is the best. Takes about 5 minutes on medium-high using a Stand Mixer.
Many people asked: what kind of sugar should I use to make whipped cream at home? I use organic unrefined cane sugar, my day-to-day go-to sugar. It works out perfectly, naturally yummy and tasty. The cane sugar will be beaten to powder during the process. Plus it gives the whipped cream some substances which I like.
Chinese Whipped Cream Cake Recipe {Easy Yummy Healthy}
Chinese Bakery-Style Sponge Cake with Whipped Cream is refreshingly yummy and healthy It features homemade organic cake flour, avocado oil, and homemade from scratch organic whipped cream.
Ingredients
For the Sponge Cake
- 90 g homemade organic cake flour
- 1/8 tsp salt such as Himalayan pink salt
- 6 eggs, separate egg yolks from egg whites
- 3 tsp white vinegar
- 60 g cane sugar, organic unrefined preferred
- 60 g avocado oil
- 60 g whole milk
- 3 tsp vanilla extract
For Whipped Cream
- 685 g heavy cream, organic preferred
- 75 g cane sugar, organic preferred
- 2.5 tsp vanilla extract
For Garnishing:
- A handful of fresh strawberries, sliced
Instructions
Make Homemade Cake Flour In Advance:
- It is straightforward to turn organic all-purpose flour into cake flour at home. Simply steam the flour for 10 minutes in a bamboo steamer. Read here for a detailed guided recipe.
Make Vanilla Sponge Cake:
- Gather ingredients for the sponge cake. Add sugar and salt in one bowl. Add cake flour into another bowl, sift it twice, and set it aside. Separate egg yolks from egg whites. Place egg whites in the Stand Mixer along with 3 tsp white vinegar. Add egg yolks in a mixing bowl, that you can beat either either egg whisk or a hand-held mixer. Add the milk to a bowl. Add avocado oil in a large mixing bowl, microwavable and large enough to hold all the cake batter.
- Turn the Stand Mixer to medium-low, 1 out of 10 for instance, and run for 2 minutes. Sprinkle 1/3 of the sugar/salt. Increase the speed to medium-high, 6 out of 10, and beat for 5 minutes, gradually sprinkle the sugar/salt into the mixer in a circular motion along the way. Turn the mixer back to medium-low 4 out of 10 when the volume has expanded multiple times and the peaks have formed, and the meringue looks stable.
- Use an electric hand mixer to beat egg yolks until smooth.
- Heat the avocado oil and milk respectively by microwaving it for about 30 seconds. Add the double-sifted cake flour, and fold it into the oil using a silicone spatula. Use a fold, and drag to draw a straighline motion to blend the two smoothly. Add the warm milk, a small portion at a time and immediately fold into the batter, until you've added all the milk.
- Add a small portion of the egg yolk mixture at a time and immediately fold into the batter. Again, use a fold and drag to draw a straight line motion to ensure everything is smooth.
- Add half of the homemade meringue to the mixing bowl and use a fold motion to blend.
- Pour everything from the large mixing bowl into the Stand Mixer and use the fold motion to blend.
- Pour the cake batter back into the large mixer, and continue to use fold motion to blend everything. However, remember not to overwork the batter, otherwise, the cake will taste doughy.
- Preheat the oven to 350 F degrees.
- Line the two 8-inch cake pans with the unbleached parchment paper. Add half of the cake batter to the cake pan respectively.
- Use the spatula to gently level and then slap the cake pans firmly on a hard surface to get rid of the bubbles and level the top.
- Bake on the middle rack for 25 minutes and then remove to cool on a wired rack.
- To prevent condensation potentially cumulating in the bottom of the cake, As soon as the cake is cool enough to handle with hands, use a butter knife to slice along the sides of the cake pans and remove the cake along with the parchment paper and cool.
Make the Whipped Cream:
- The freshly whipped cream is the best. Do this right before you are ready to assemble the cake.
- Add the heavy cream and vanilla extract under "For Whipped Cream" in the Stand Mixer, and add sugar to a bowl.
- Turn on the Stand Mixer to medium-high (e.g. 6 out of 10) and set a timer for 6 minutes. Start to sprinkle the cane sugar into the Mixer along the edge, little by little 2 minutes into the beating. Be careful not to let the bowl touch the rotating part of the Mixer.
- Once the volume expands to multiples and peaks form, stop the Mixer. This takes about 5-6 minutes.
Assemble the Cake:
- Make sure the cake is fully cooled to room temperature. You can certainly store the cake in the refrigerator and assemble it the following day which I do quite often. The whipped cream works better on a cold cake.
- Remove the parchment paper gently. You can use a knife to peel one thin layer to remove the crust and level the cake. I usually adopt a rustic approach and skip this step.
- Generously top each sponge cake with freshly made whipped cream. Stack the two cakes, and cover the cake tower with whipped cream. Garnish the strawberry slices.
- All done! Enjoy a naturally yummy cake.
Notes
- Homemade whipped cream stays fresh only for a few days, thus highly recommend to consume this cake within 5 days.
Recommended Products
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Organic Unbleached All Purpose Flour -
Stainless Steel Fine Mesh Strainers -
OXO Good Grips 3- Piece Mixing Bowl Set -
Glass Mixing Bowls -
Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract, 4 ounces -
Avocado Oil -
Hamilton Beach Professional 5-Speed Electric Hand Mixer -
KitchenAid Stand Mixer -
Small Silicone Spatulas -
Unbleached Parchment Paper Baking Sheets Round, 8 Inches -
Cast Iron Wok with Flat Base 14 inch -
Organic Unbleached Cotton Cheesecloth -
12 inch Bamboo Steamer Basket, 2 Tier -
8 Inch Cake Pan Set Stainless Steel
Nutrition Information
Yield 8 Serving Size 1 slice (1/8)Amount Per Serving Calories 524Total Fat 46gSaturated Fat 22gTrans Fat 1gUnsaturated Fat 24gCholesterol 255mgSodium 114mgCarbohydrates 27gFiber 0gSugar 18gProtein 6.5g
Nutrition calculation is provided by Nutritionix to the best knowledge per ingredients description and isn't always accurate.