How are Chinese cakes so fluffy?

Chinese cakes are fluffy due to whipped egg whites, cake flour, and vegetable oil. Folding egg whites gently into the yolk batter traps air, creating that cloud-like texture. Baking in a water bath adds moisture and prevents cracking.

What is the secret to a good sponge cake?

The key is technique: use room-temperature eggs, whip whites to stiff peaks, fold gently, sift dry ingredients, and bake at a steady, accurate temperature. This ensures a light, even, bakery-style sponge.

How do you keep fruit from sinking in a sponge cake?

Dry fruit well, cut it small, and coat it in flour before adding it to the batter. Use a thicker sponge base and layer fruit carefully—ideally in the filling or as topping after baking.

How do you know when a rich fruit cake is cooked?

Check for golden edges, a springy top, and a clean toothpick. A finished cake also stops making bubbling sounds. For denser cakes, baking takes longer, and the surface should be firm.

Chinese bakery fruit sponge cake recipe

Ingredients

Sponge Cake:
- 5 large eggs, separated
- ½ cup cake flour
- ½ cup granulated sugar (divided)
- ¼ cup whole milk
- ¼ cup vegetable oil
- 1 tsp vanilla extract
Whipped Cream Frosting:
- 1 cup heavy whipping cream
- 3 tbsp powdered sugar
- ½ tsp vanilla extract
Fruits for Filling/Topping:
- 1 cup mixed fresh fruits (strawberries, kiwi, mango)

Instructions

Prep: Preheat oven to 325°F (163°C). Line bottom of an 8-inch round pan with parchment (do not grease sides).
Make yolk batter: In a bowl, whisk egg yolks, half the sugar, milk, oil, and vanilla. Sift in flour and mix until smooth.
Make meringue: Beat egg whites with remaining sugar until stiff peaks form.
Fold: Gently fold egg whites into yolk mixture in 3 parts.
Bake: Pour batter into pan. Tap gently to release air bubbles. Bake in a water bath for 40–45 minutes.
Cool: Invert cake and let cool upside down. Remove from pan once cooled.
Whip cream: Beat heavy cream, powdered sugar, and vanilla to stiff peaks.
Assemble: Slice cake into layers. Spread whipped cream and fruit between layers. Frost the outside and top with remaining fruit.
Chill: Refrigerate 1–2 hours before serving for best texture.

Notes

Make sure eggs are at room temperature for best volume.
Use firm, dry fruits to prevent bleeding or sinking.
Add ½ tsp unflavored gelatin to stabilize whipped cream in warm weather.

Author: chef Nada
Prep Time: 25 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: Chinese

Nutrition

Serving Size: 1 slice (1/8 of cake)
Calories: 270
Sugar: 14g
Sodium: 50mg
Fat: 16g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 5g
Cholesterol: 95mg

Keywords: Chinese bakery fruit sponge cake recipe , Asian sponge cake , fluffy cake , whipped cream cake