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Chinese Bakery Sponge Cake

Chinese Bakery Style Soft Sponge Cake with Whipped Cream

by Shirley
whipped cream sponge cake {Chinese Bakery Style}

Chinese Bakery-Style Sponge Cake with Whipped Cream is refreshingly yummy and light. It features a super soft sponge cake filled with freshly whipped heavy 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 perfect for a birthday or any celebratory occasion.

whipped cream sponge cake {Chinese Bakery Style}

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 got to do is to 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.

How To Homemade Cake Flour

No.2 is to beat the egg whites with sugar until the peak forms

This sponge cake is super soft and fluffy yet requires no baking soda. One of the key secrets is to beat egg whites with sugar separately until the volume expands to 5x and peak forms.

A stand mixer is a handy tool to get the job done quicker and easier in 5-6 minutes. Add the 6 egg whites to the mixer, along with 3 tsp white vinegar and turn the power on to medium-high. Two minutes into the beating, drizzle the cane sugar in.

Homemade Meringue recipe

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.

homemade whipped cream
Chinese Whipped Cream Cake Recipe {Easy Yummy Healthy Way}

Chinese Whipped Cream Cake Recipe {Easy Yummy Healthy}

Yield: 8 servings
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 55 minutes

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.


For the Sponge Cake

  • 120 g homemade organic cake flour, about 3/4 cup
  • 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


Make Homemade Cake Flour In Advance:

  • If using store-bought cake flour, go straight to the next step "Make Vanilla Sponge Cake".
  • 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.
    Homemade Cake Flour {An old fashioned trick}

Make Vanilla Sponge Cake:

  • Gather ingredients for the sponge cake. Separate egg yolks from egg whites. Place egg whites in the Stand Mixer along with 3 tsp white vinegar. Place wet ingredients (egg yolks, avocado oil, milk, and vanilla extract) in another large mixing bowl. Place cake flour and salt in a bowl. Add cane sugar to another bowl.
    Chinese sponge cake Ingredients
  • Turn the Stand Mixer to medium-high, 6 out of 10 for instance, and set a timer for 5 minutes. Gradually sprinkle the sugar into the mixer in a circular motion after 2 minutes of beating. Stop the mixer once the volume has expanded multiple times and the peaks have formed. It usually takes about 5 minutes for my KitchenAid Stand Mixer.
    home freshly made meringue
  • Use an electric hand mixer to beat the wet ingredients until everything is fully blended. Slap the mixing bowl a few times to get rid of the bubbles.
    beat to blend egg yolks, avocado oil and milk in the mixing bowl
  • Sift the cake flour and salt into the wet ingredients mixing bowl, and use a silicone spatula to fold into the liquid mixture.
    sift in flour
  • Do a small batch at a time. Once you have folded the flour with the egg yolks/oil/milk mixture, should you see large flour particles, use a large egg whisk to pound and break them. Use a vertical quick up and down pounding motion, do not stir in circles to avoid the flour turning doughy.
    fold cake flour into the wet ingredients mixture
  • 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.
    fold to blend cake batter
  • Pour the cake batter back into the large mixer, and continue to use fold motion to blend everything together. However, remember not to overwork the batter, otherwise, the cake will taste doughy.
    Chinese Bakery Sponge Cake in the mixing bowl
  • 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.
    Chinese sponge cake batter in the cake pans
  • 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.
    Chinese bakery spong cake batter in the cake pans
  • Bake on the middle rack for 25 minutes and then remove to cool on a wired rack.
    freshly baked sponge cake in the cake pans
  • 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.
    freshly whipped cream in the mixer

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.
  • 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.
    sponge cake, whipped cream and strawberry slices
  • 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.
    Chinese Bakery Sponge Cake with Whipped Cream
  • All done! Enjoy a naturally yummy cake.
    Chinese Bakery Style Sponge Cake with Whipped Cream


  • Homemade whipped cream stays fresh only for a few days, thus highly recommend to consume this cake within 5 days.

Nutrition Information
Yield 8 Serving Size 1
Amount Per Serving Calories 501Total Fat 43gSaturated Fat 22gTrans Fat 1gUnsaturated Fat 18gCholesterol 260mgSodium 171mgCarbohydrates 21gFiber 0gSugar 21gProtein 8g

Nutrition calculation is provided by Nutritionix to the best knowledge per ingredients description and isn't always accurate.

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