chinese fruit sponge cake

Chinese Bakery Fruit Sponge Cake

egg egg

g sugar

64 g cooking oil

80 g whole milk ((room temperature))

tsp vanilla extract

120 gr cake flour

tsp salt

tsp vinegar

Tbsp sugar

Tbsp water

g gelatin

water

heavy cream

80 gr icing sugar

60 g icing sugar

Preheat oven at 350 (180 C) for a conventional oven. For a convection oven, reduce the temperature by 20 degrees. There are two ways you can bake this cake. You can use 2 7-inch square cake pans or 8-inch round pans, with at least 2 inches height and divide the cake batter into two. You can also bake in one large sheet pan about 13 x 18 inch size, which will give you a square/rectangle cake, depending on how you trim the cake and how many layers you want. Line the bottom of the cake pans or sheet pan with parchment paper

Suggestion: Make the cake the day before (less hectic for you)

Divide the egg yolks and the whites. In a mixing bowl, add egg yolks, sugar, oil, milk, vanilla extract and whisk to combine. Sift in the cake flour and salt. Mix to combine. The yolk batter will be thick but flowy. Set aside

Prepare the cake batter:

Make sure your mixing bowl and other equipment are grease-free and clean. Use a whisk attachment to whip the egg white on medium speed (speed 4) until frothy, about 1 minute. Add the vinegar and whip again for another minute. Increase speed to 6 (medium) and gradually add sugar in 4 batches and continue to whip until you reach a stiff peak and then lower speed to 4 and beat one more minute so the air bubbles will be smaller. You can always stop halfway to check too. When you use a whisk to lift up the meringue, it should stay firm with just a slight bent on a tip and not moving. If you turn the bowl upside down, the meringue won&#39;t flop down

Make the meringue:

Scoop 1/3 of the meringue into the cake batter. Use a whisk to gently swipe down and fold over to combine the meringue into the cake batter. Do this gently but quickly. Continue with the next 1/3 and then the last 1/3. The final cake batter should be voluminous and airy. If it turns runny and not much volume, you have overmixed and lose most of the air, the cake will turn out dense and won&#39;t rise

If you use two pans, pour half of the batter into one of the prepared pan and the rest onto another prepared pan. If you use large sheet pan, pour all the batter in the pan and spread it out as evenly as possible so the surface is even. Shake the pan a bit to evenly distribute and use a rubber spatula to help you smooth the top. Bang the cake pans on the countertop about 2-3 times to pop large bubbles. I like to use a skewer to run through the cake batter just to pop any extra bubbles inside the cake (these bubbles will create ugly holes inside your cake later)

Fold the meringue into the cake batter:

If you use two pans, put both pans side by side on the same rack on the middle rack. If you use one large sheet pan, do the same and put on the middle rack. My oven is conventional with bottom heat only. Place the cake pan/pans on the middle rack and bake for 15-20 minutes or until a cake tester inserted comes out clean and the top is springy and slightly golden brown

Remove from the oven and drop the cake pan from about 5-inch height on the countertop. This helps to minimize shrinkage. Let the cake cools down in the pan for about 5 minutes. The cake will pull away from the side of the pan. Then run an offset spatula on the edge to help release the cake. Place a plate or something flat on top of the cake pan and flip over. Peel the parchment from the bottom of the cake off and flip back and let the cake cools down completely on cooling rack

You can wrap the cake up with a cling wrap at this point if you don&#39;t plan to do the decoration on the same day. They can be kept at room temperature until the next day

Baking:

Chill your mixing bowl and whisk attachment in the fridge for 15 minutes. The cream whip better when everything is cold. Make sure the heavy cream has been chilled in the fridge too

For option 1 (have to be used immediately): Mix the gelatin with water to let it soften for 5 minutes. Melt in the microwave for 5 minutes. If it&#39;s still not melted, microwave for another 3-4 seconds. The gelatin will be clear when it melts.

Pour the heavy cream, icing sugar, and vanilla extract into a mixing bowl. Start whipping at medium speed until it reaches a very soft peak that barely hold its shape at all. Drizzle in the gelatin and continue whipping over medium speed until it is firm and can hold its shape but not overly firm that it turns grainy and chunky. You have gone too far. This has to be used immediately before the gelatin sets

For option 2 (have to be used immediately): I like whipped cream stabilized with Jello instant pudding because the whipped cream is extremely stable, have a nice spongy texture, and it won&#39;t &quot;sweat&quot; at all when you keep the frosted cake in the fridge or even if you leave the frosted cake out at room temperature for hours. Please note that you need to use the cream immediately or it will set if you make ahead and you won&#39;t be able to frost the cake smoothly

Pour the heavy cream, icing sugar, and the Jello instant pudding mix into a mixing bowl. Start whipping at medium speed until it reaches a firm peak. It should be able to hold its shape. The texture will be smooth and glossy. If you whip too stiff, it will be grainy and not smooth. You know you have gone too far

Make the stabilized whipped cream :

You can make 2-layer cake (thicker layer) or 4 layers (thinner layer). In the video, I made 4 layers instead of 2. It&#39;s up to you. Slice the cake accordingly. It helps if you have a cake leveler and slicer. Otherwise, just do your best to slice as evenly as possible

If you bake one large sheet of cake, the cake should be pretty level. cut the cake into two, three or four portions (the shape of the cake (square or rectangle) depends on how many layers you decided to do and how you cut and trim the cake)

Combine the sugar and water to make a simple syrup. The hot water will dissolve the sugar. Get the fresh fruit or canned fruit you want to use ready. You can also use the syrup from the canned fruit to brush on the cake and you don&#39;t need to make the simple syrup separately. Make sure you have enough to cover the surface of the cake and in between layers of the cake. Brush the cakes with simple syrup on all layers. This helps to keep the cake moist

Lay the first layer of the cake on a plate. Turn the brown side of the cake down so it becomes the bottom of the cake , spread a layer of cream on the surface using an offset spatula as evenly as possible. Arrange the fruit slices on top of the cream. Cover with another layer of cream

Top with another layer of the cake and continue until you are done with all the layer. Now use the rest of the whipped cream to frost the sides of the cake. I didn&#39;t frost it entirely white on the sides, giving it a more semi-naked look. I use the extra whipped cream to pipe some pattern on the edge of the cake. Arrange more fruit on top, covering all the surface

Decorate the cake:

Chill the cake for at least 2-3 hours in the fridge to let the frosting set, before you plan to serve the cake. So plan accordingly when the cake needs to be served

Chill the cake:

https://content.jwplatform.com/videos/Apu6vHdb.mp4

Soft and airy sponge cake is decorated with light airy whipped cream and fruit is a classic and popular Chinese bakery-style cake often seen during birthday celebrations and suitable for other events or celebrations too.

Soft and fluffy sponge cake is layered with fresh mango cubes and lightly sweetened homemade whipped cream and frosted with more whipped cream is a perfect cake for any occasion. It&#039;s a cake you will enjoy eating because of its light texture and taste.

How To Make Mango Sponge Layer Cream Cake

recipe basic genoise sponge cake

gr sugar

500 gr heavy whipping cream

cornstarch

mango

Bake the cake using this recipe. You can bake on the same day you need it too, but it&#039;s better and less hectic if you prepare it the day before. Just let the cake cools down completely and wrap it up in a cling wrap to preserve moisture

Bake the cake the day before:

Put the sugar and water in a small saucepan. Boil until the sugar melts and let it cools down before using

Prepare a simple syrup:

Chill the bowl and the whisk in a fridge for about 15 minutes if you have the time. Make sure the heavy cream is chilled in the fridge too. Pour the heavy cream, powdered sugar, cornstarch, and vanilla extract into a mixing bowl of a standmixer. Use a whisk attachment to start whipping the cream on medium speed until it&#39;s creamy and firm. It can hold its peak. Do not overwhip the cream because the texture will be grainy Cover and chill the whipped cream in the fridge

Whip the heavy cream:

Slice the cake into three layer horizontally. Tried to slice as evenly as possible using a serrated knife

Lay the first piece of cake on a spinner/turntable (if you have one, I don&#39;t) or on a serving plate. Brush the surface of the cake slice with the simple syrup. The simple syrup helps to keep the cake moist. Spread with some whipped cream frosting. Arrange some mango cubes on top. Cover with more whipped cream

Top with another slice cake. Brush the surface of the cake slices with the simple syrup and repeat the same process again, spread whipped cream, arrange mango cubes, cover with more whipped cream

Top with the last slice of cake. Brush with simple syrup again. Cover with whipped cream frosting on top and also frost the side. I&#39;m going for a semi-naked look, so I didn&#39;t frost the side all entirely. Use an offset spatula to tidy things up. Transfer some of the whipped cream into a piping bag fitted with a nozzle of your choice. Pipe some pattern around the edge of the cake.

Chill the cake for at least 3-4 hours or overnight for the best result

Just before serving the cake, finish off decorating by arranging more mango chunks on top.

Assembling the cake:

Top 2 chinese fruit sponge cake recipes from across the web

The most viewed chinese fruit sponge cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Chinese Bakery Fruit Sponge Cake

How To Make Mango Sponge Layer Crea...

Top 2 chinese fruit sponge cake recipes from across the web

The most viewed chinese fruit sponge cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chinese Bakery Fruit Sponge Cake

How To Make Mango Sponge Layer Crea...

The most viewed chinese fruit sponge cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine