Easy Chinese Bakery–Style Whipped Cream Cake
4.6
(11)
Fruit-topped whipped cream cakes from Chinese bakeries have a special place in my heart. These fluffy, tender cakes decorated with whipped cream and fruit were a staple of family celebrations when I was growing up: We ate them at weddings, anniversaries, birthdays, and graduations. I have memories of slicing into birthday cakes with my mom, using the dinky plastic serrated knife that the bakery provided, and clamoring for the mango balls that would sit on top of the cake.
These cakes may look intimidating and elaborate, but they can actually be quite simple to make. Most Chinese bakeries use a chiffon cake as their base, which requires gently folding meringue into the cake batter. Here, I streamline things with a hot milk sponge, which is just as light as chiffon, but less fussy. The liquid fat coats the flour particles in the cake, yielding a tender cake with minimal gluten development.
Most hot milk sponge cakes are made with milk and butter. Because butter is solid when cold, I opted for vegetable oil instead, which ensures the cake stays moist and tender even when refrigerated. To increase the fat for an even more tender cake, I used half-and-half, which is richer than milk but not quite as viscous as heavy cream. If you have a microwave, there are zero pots involved in this recipe, nearly making it a one-bowl cake. (You do have to whisk your dry ingredients in another bowl, but that barely counts, right?) All you have to do is microwave your half-and-half in a measuring cup until hot to the touch and rinse out your mixer bowl between making the cake batter and your whipped cream.
As for decorating the cake, you can keep it simple, or you can use a piping tip to create patterns with the whipped cream before garnishing it with slices of fruit.
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Recipe information
Total Time
2 hours and 45 minutes, plus cooling
Yield
10–12 servings
Ingredients
Cake
Whipped Cream and Assembly
Preparation
Cake
Step 1
Place a rack in middle of oven and preheat to 350°F. Butter two 9"-diameter cake pans with unsalted butter, room temperature, then dust with cake flour, shaking out excess. Beat 4 large eggs and 1½ cups (300 g) granulated sugar in the bowl of a stand mixer fitted with the whisk attachment on medium-high speed until thick, pale, and doubled in volume, 5–7 minutes.
Step 2
Meanwhile, whisk together 1½ cups (173 g) cake flour, 2 tsp. baking powder, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium bowl.
Step 3
Pour ¾ cup half-and-half into a heatproof measuring glass or small bowl and heat in microwave in 15-second bursts until hot but not bubbling at all. Pour in ¼ cup vegetable oil. (Alternatively, you can heat half-and-half in a small saucepan over medium before pouring in oil.)
Step 4
Reduce mixer speed to medium-low and, with motor running, gradually pour hot half-and-half mixture down sides of bowl; mix until combined. Gradually add dry ingredients, ¼ cup at a time, beating after each addition until just incorporated. Scrape down sides of bowl to make sure there are no dry floury bits. Divide batter between prepared pans; smooth surface.
Step 5
Bake cakes, rotating pans front to back halfway through, until risen by 1" and golden brown on top, 15–20 minutes. (These are very light cakes and may not spring back when gently pressed.) Transfer pans to a wire rack and let cakes cool in pans 30 minutes. Run a small knife or offset spatula around inside of pans to loosen cakes, then turn out onto a parchment-lined baking sheet. Let cool completely.
Whipped Cream and Assembly
Step 6
Once cakes are cool, beat 4 cups heavy cream, ¾ cup (83 g) powdered sugar, and ¼ tsp. Diamond Crystal or Morton kosher salt in clean bowl of stand mixer fitted with clean whisk attachment on medium-high speed until medium peaks form, about 3 minutes.
Step 7
Place 1 cake layer on a large plate or cake stand and spread a 1" layer of whipped cream on top with a small offset spatula. Arrange 1 cup sliced hulled strawberries in a single layer over whipped cream. Place second cake layer on top and spread top and sides of cake generously with whipped cream.
Step 8
Transfer remaining whipped cream to a piping bag fitted with the tip of your choice or a resealable plastic bag with a corner snipped off, if desired, and decorate top of cake with swirls or other patterns. Arrange fresh fruit (such as sliced strawberries and kiwis and/or whole raspberries and/or blueberries). Chill cake 1 hour before serving.
Recipe notes
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