Chinese Bakery Fruit Sponge Cake
A light and fluffy sponge cake layered with fresh fruit, perfect for celebrations or casual treats, showcasing the delicate flavors of traditional Chinese bakery desserts.
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.
