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A delectable Chinese bakery-style whipped cream cake with delicate frosting

Classic Chinese Bakery-Style Whipped Cream Cake

This recipe guides you through creating a light and airy Chinese bakery-style whipped cream cake with a tender sponge and delicate frosting, perfect for any celebration. The key is gentle folding and proper cooling for a truly delightful dessert.
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Prep Time 45 minutes
Cook Time 35 minutes
Total Time 2 hours
Servings 8 slices

Equipment

  • 8-inch round cake pan
  • parchment paper
  • large bowls
  • whisk
  • electric mixer
  • wooden skewer
  • wire rack
  • thin knife

Ingredients
  

For the Sponge Cake:

  • 6 large eggs separated
  • 1/2 cup granulated sugar divided
  • 1/4 cup vegetable oil
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour sifted
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

For the Whipped Cream Frosting:

  • 2 cups heavy cream cold
  • 1/4 cup powdered sugar or to taste
  • 1 teaspoon vanilla extract

For Decoration (Optional):

  • 1 cup fresh mixed berries sliced if large
  • Fresh mint leaves

Instructions
 

Prepare for Baking

  • Preheat oven to 325°F (160°C) and line an 8-inch round cake pan with parchment paper, leaving sides ungreased.
  • Whisk egg yolks, 1/4 cup granulated sugar, vegetable oil, milk, and vanilla extract until smooth.
  • Sift flour, baking powder, and salt over the wet ingredients, then gently fold until just combined.

Make the Meringue and Combine

  • Beat egg whites on medium speed until foamy, gradually add remaining 1/4 cup sugar, and beat until stiff, glossy peaks form.
  • Gently fold one-third of meringue into yolk batter to lighten, then fold in remaining meringue in two additions until no white streaks remain.
  • Pour batter into the prepared pan, tap to release air bubbles, and bake for 30-35 minutes until a skewer comes out clean.

Cool and Prepare Whipped Cream

  • Immediately invert the cake pan onto a wire rack and cool completely for 1.5-2 hours, then carefully release the cake.
  • In a chilled bowl, combine cold heavy cream, powdered sugar, and vanilla extract, then beat until stiff peaks form without overbeating.

Assemble and Chill

  • Slice the cooled cake into 2 or 3 layers, place one layer on a serving plate, spread whipped cream and fresh fruit.
  • Add the final cake layer, frost with remaining whipped cream, and decorate with more fruit and mint leaves.
  • Refrigerate the cake for at least 30 minutes before serving to set the cream.

Notes

Ensure your egg whites bowl is impeccably clean and free of any fat, as this is crucial for achieving stiff peaks in your meringue. Cooling the cake completely in an inverted position prevents it from sinking. Do not overmix the batter or overbeat the whipped cream—both can lead to a less desirable texture.