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

Classic Chinese Bakery–Style Whipped Cream Cake

This classic Chinese bakery-style whipped cream cake features a light and airy sponge cake layered with fresh fruit and delicate whipped cream, perfect for a refreshing dessert. Enjoy a taste of this popular treat, known for its soft texture and balanced sweetness.
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Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings 8 slices
Calories 450 kcal

Equipment

  • Round Cake Pan (8-inch)
  • Parchment Paper
  • Large Bowls
  • Whisk
  • Electric Mixer
  • Wire Rack
  • Thin Knife
  • Serrated Knife
  • Offset Spatula

Ingredients
  

Sponge Cake

  • 6 large eggs, separated
  • 1/2 cup granulated sugar, divided
  • 1/4 cup milk
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup cake flour, sifted
  • 1/2 teaspoon cream of tartar or 1 tsp lemon juice/white vinegar

Whipped Cream

  • 2 cups heavy whipping cream (at least 36% fat content), very cold
  • 1/2 cup powdered sugar or to taste
  • 1 teaspoon vanilla extract

Decoration/Filling

  • 2 cups mixed fresh fruit (strawberries, kiwis, mandarins, blueberries are popular choices), sliced or diced

Instructions
 

Prepare the Sponge Cake

  • Preheat the oven to 325°F (160°C) and line the bottom of an 8-inch round cake pan with parchment paper, leaving the sides ungreased.
  • Whisk together egg yolks, 1/4 cup granulated sugar, milk, vegetable oil, and vanilla extract until smooth, then fold in sifted cake flour until just combined.
  • In a separate bowl, beat egg whites with cream of tartar until foamy; gradually add the remaining 1/4 cup granulated sugar and continue beating until stiff, glossy peaks form.
  • Gently fold one-third of the beaten egg whites into the yolk batter, then carefully fold in the remaining egg whites until no streaks remain.
  • Pour the batter into the prepared pan and tap it gently to release air bubbles.
  • Bake for 30-35 minutes until a wooden skewer inserted into the center comes out clean, then invert immediately onto a wire rack to cool completely.
  • Once cool, run a thin knife around the edges to release the cake and carefully remove it from the pan.

Make the Whipped Cream

  • Ensure your heavy whipping cream, mixing bowl, and whisk attachment are very cold by chilling them in the freezer for 10-15 minutes.
  • Pour the cold cream into the chilled bowl, add powdered sugar and vanilla extract.
  • Whip on medium-high speed until firm peaks form, being careful not to overbeat.

Assemble the Cake

  • Once the cake is completely cool, use a serrated knife to slice it horizontally into two or three even layers.
  • Place the first cake layer on a serving plate, spread a generous amount of whipped cream, and arrange a layer of fresh fruit.
  • Repeat with the second and any subsequent cake layers, adding whipped cream and fruit.
  • Evenly spread the remaining whipped cream over the top and sides of the entire cake, smoothing it with an offset spatula.

Decorate and Chill

  • Arrange the remaining fresh fruit attractively on top of the cake.
  • Refrigerate the cake for at least 1-2 hours before serving for flavors to meld and cream to set properly.

Notes

For best results, make sure all your ingredients for the whipped cream are very cold. You can also experiment with different fruit combinations for decoration and filling. Chilling the cake prior to serving is crucial for stability and flavor development.