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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, airy sponge cake layered with delicate, sweetened whipped cream and fresh fruit. It's a perfect balance of subtle sweetness and a wonderfully soft texture.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 10 slices
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Sponge Cake:
  • 6 large eggs
  • 1/2 cup granulated sugar divided
  • 1/2 cup cake flour sifted
  • 1/4 cup whole milk
  • 1/4 cup neutral oil like canola or vegetable
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar or 1/2 tsp lemon juice
  • Pinch salt
For the Whipped Cream Frosting:
  • 2 cups cold heavy cream at least 36% milk fat
  • 1/4 cup powdered sugar or to taste
  • 1 teaspoon vanilla extract
For Decoration (Optional):
  • Fresh berries strawberries, raspberries, blueberries
  • Kiwi slices
  • Canned peaches or mandarins drained
  • Chocolate shavings

Equipment

  • Round cake pans
  • Parchment paper
  • Large bowls
  • Whisk
  • Electric mixer
  • Wire rack

Method
 

Sponge Cake Preparation
  1. Preheat oven to 325°F (160°C). Grease and flour two 8-inch round cake pans or line with parchment paper, leaving sides ungreased.
  2. Whisk egg yolks, 1/4 cup granulated sugar, milk, oil, and vanilla extract in a large bowl until smooth.
  3. Gradually sift cake flour into the egg yolk mixture and mix until just combined without lumps.
  4. In a separate clean bowl, beat egg whites with cream of tartar and salt until foamy; gradually add the remaining 1/4 cup granulated sugar and beat until stiff, glossy peaks form.
  5. Gently fold one-third of the whipped egg whites into the yolk batter, then fold in the remaining egg whites in two additions until just combined, being careful to maintain air.
  6. Divide batter evenly between prepared pans and bake for 25-30 minutes, or until a skewer inserted into the center comes out clean.
  7. Cool cakes in pans for 10-15 minutes on a wire rack, then invert onto the wire rack to cool completely.
Whipped Cream & Assembly
  1. Once cakes are completely cool, combine cold heavy cream, powdered sugar, and vanilla extract in a chilled bowl; beat until firm peaks form, being careful not to overbeat.
  2. Optionally slice each cake layer horizontally. Place one cake layer on a serving plate, spread with whipped cream, and add fruit if desired; repeat with remaining layers.
  3. Frost the top and sides of the stacked cake generously with the remaining whipped cream and decorate with fresh fruit or chocolate shavings.
  4. Refrigerate the cake for at least 30 minutes before serving to allow the cream to set.

Notes

Ensure all your ingredients, especially egg whites and heavy cream, are cold for best results. Do not overmix the cake batter after adding flour to maintain a tender crumb. For best results, chill your mixing bowl and beaters before whipping the cream. Adjust sweetness of the whipped cream to your preference.