The Chinese Bakery Fruit Sponge Cake is a delightful treat that beautifully balances light, airy sponge and sweet fresh fruits. This classic delicacy transports you into the fragrant world of Asian bakeries where the soft texture and vibrant colors invite you to indulge in every bite.
Perfect for celebrations or an everyday indulgence, this cake is simple yet elegant, combining the softness of sponge with a refreshing burst of fruit topping. It’s a dessert that unites texture and flavor harmoniously, making it an unforgettable experience.
- The cake features a light, fluffy sponge that melts in your mouth.
- Fresh fruits add vibrant color and natural sweetness.
- Simple techniques make it easy for home bakers to master.
Ingredients
- Eggs: Fresh large eggs provide structure and airiness to the sponge cake batter.
- Granulated Sugar: Adds sweetness and helps to stabilize the foam when whisking eggs.
- Cake Flour: Offers a soft, tender crumb due to its low protein content.
- Milk: Adds moisture and tenderness to the cake crumb.
- Unsalted Butter: Melted butter enriches the batter and contributes to a soft texture.
- Vanilla Extract: Enhances the flavor with warm aromatic notes.
- Heavy Cream: Whipped to soft peaks to complement the sponge with creamy texture.
- Powdered Sugar: Sweetens the whipped cream for the frosting layer.
- Assorted Fresh Fruits: Typically includes strawberries, kiwis, and peaches for colorful topping.
- Lemon Juice: Lightly brushed on fruit or cake to brighten flavors and prevent oxidation.
Instructions
- Separate Egg Whites and Yolks
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Carefully separate the egg whites from yolks to create a stable meringue for volume. Clean bowls ensure better aeration when whisking.
- Whisk Egg Yolks with Sugar
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Beat egg yolks with half the sugar until slightly thickened and pale. This adds richness and helps blend the batter smoothly.
- Mix Dry Ingredients and Wet Ingredients
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Sift cake flour, then gradually fold into egg yolk mixture with melted butter and milk for consistency and softness.
- Whip Egg Whites to Stiff Peaks
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Gradually add remaining sugar to egg whites while whipping. Achieving stiff, glossy peaks traps air necessary for fluffy sponge texture.
- Fold Egg Whites Gently into Batter
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Combine egg whites with batter using gentle folding to retain air bubbles, which create the cake’s light and delicate crumb.
- Bake the Sponge Cake
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Pour batter into a prepared pan and bake at 170°C (340°F) for about 25-30 minutes until golden and a skewer comes out clean.
- Prepare Whipped Cream Frosting
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Whip heavy cream with powdered sugar to soft peaks, creating a smooth, airy frosting that pairs perfectly with the sponge.
- Assemble with Fresh Fruits
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Once the cake cools, spread whipped cream evenly and top with a colorful arrangement of fresh fruits lightly tossed in a little lemon juice.
- Proper egg white whipping is key to achieving the perfect sponge texture.
- Cool cake completely before frosting to avoid cream melting.
- Fresh fruits should be added just before serving to maintain their freshness.
Storage Tips
Store the finished cake in the refrigerator tightly covered to keep the whipped cream and fruits fresh. Consume within 2 days for the best flavor and texture.
Serving Suggestions
This cake pairs wonderfully with a cup of jasmine tea or light coffee. Serve chilled for a refreshing dessert experience that highlights the fruit’s natural sweetness.
- Use room temperature eggs to achieve better volume when whipping.
- Sift flour multiple times for an ultra-light batter.
- Folding should be slow and gentle to maintain the airy meringue structure.
FAQs
- What is the best fruit to use on a Chinese fruit sponge cake?
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Strawberries, kiwis, and peaches are classic choices. Their bright colors and juicy textures complement the light sponge perfectly.
- Can I make this cake vegan?
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This traditional recipe requires eggs and dairy. For a vegan version, you’d need egg substitutes and dairy-free cream alternatives.
- How do I prevent the fruit from making the cake soggy?
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Brush fruit with lemon juice and add them right before serving to keep the cake base moist but not soggy.
- Can I freeze the cake?
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The sponge can be frozen without frosting, but fresh fruit toppings do not freeze well and should be added fresh.
- How do I achieve a fluffy sponge every time?
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Ensure egg whites are whipped properly to stiff peaks and fold them gently into the batter without deflating.
Chinese Bakery Fruit Sponge Cake
Equipment
- 1 mixing bowl
- 1 electric mixer
- 1 cake pan 8-inch round
- 1 oven
- 1 spatula
Ingredients
- 4 large eggs
- 120 g granulated sugar
- 100 g cake flour sifted
- 30 g unsalted butter melted and cooled
- 2 tbsp milk
- 1 tsp vanilla extract
- Assorted fresh fruit sliced (e.g., strawberries, kiwi, peaches)
- Whipped cream for layering and topping
Instructions
- Preheat the oven to 170°C (340°F) and grease an 8-inch round cake pan.
- In a mixing bowl, whisk eggs and sugar until the mixture becomes thick and pale.
- Gently fold sifted cake flour into the egg mixture until fully combined without deflating.
- Combine melted butter, milk, and vanilla extract, then fold into the batter carefully.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely before removing it from the pan.
- Slice the cake horizontally to create layers.
- Spread whipped cream on each layer and arrange sliced fresh fruit before stacking.
- Finish by decorating the top layer with whipped cream and fresh fruit.
Notes
- Use fresh, ripe fruit for the best flavor and appearance.
- Chill the cake before serving to enhance texture.
- Store leftovers covered in the refrigerator for up to 2 days.
