Easy Whipped Cream Cake Chinese Bakery Style Recipes

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EASY WHIPPED CREAM CAKE, CHINESE BAKERY-STYLE



Easy Whipped Cream Cake, Chinese Bakery-Style image

This fluffy, tender whipped cream cake decorated with fruit is a staple of family celebrations. Learn how to make this festive Chinese bakery-style dessert.

Provided by Genevieve Yam

Yield 10-12 servings

Number Of Ingredients 13

Unsalted butter, room temperature (for pans)
1½ cups (173 g) cake flour, plus more for pans
4 large eggs
1½ cups (300 g) granulated sugar
2 tsp. baking powder
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
¾ cup half-and-half
¼ cup vegetable oil
4 cups heavy cream
¾ cup (83 g) powdered sugar
¼ tsp. Diamond Crystal or Morton kosher salt
1 cup sliced hulled strawberries
Fresh fruit (such as sliced strawberries and/or kiwis and/or whole raspberries and/or blueberries; for topping)

Steps:

  • 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.
  • 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.
  • 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.)
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

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Top Asked Questions

What is a Chinese cream cake?
The Chinese bakery-style cream cake can best described as a fruit and custard filled sponge cake with a light whipped cream frosting. Variations on this style of cake are commonly sold in Chinese bakeries, including Tai Pan and Fay Da which are the two most popular chains in Flushing...
How do you use whipped cream in a cake mix?
In a mixer, whip the cream along with a teaspoon of sugar until you get stiff peaks. When the cake is still warm enough to be pliable but not warm enough to melt your cream, spread the whipped cream evenly onto the cake. Grab a rolling pin, preferably one that doesn’t have handles.
How do you make soft whipped cream at home?
Place cup in cold water and allow to cool, approximately 6-8 minutes. Mix heavy whipping cream on Medium speed until soft peaks form (approximately 4-5 minutes). Add powdered sugar and mix together for 1 minute. (Cream should start getting stiff.) Scrape around bowl with a spatula and work in the unmixed powdered sugar.
What is Chinese bakery frosting?
To celebrate, I baked a cake and cupcakes, both decorated with my Chinese bakery frosting recipe. What I love about this frosting is that it requires very little sugar and is so easy to prepare. Chinese bakery style frosting is basically stabilized whipped cream. Much healthier than traditional frostings which use butter and lots of powdered sugar.

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