Easy Whipped Cream Cake Chinese Bakery Style Food

CHINESE SPONGE CAKE (CHIFFON CAKE)

Steps:

• Preheat oven to 350 degrees F
• In a metal or glass bowl, beat egg whites until frothy. With the mixer still running, gradually pour in 1/2 cup sugar and cream of tartar until stiff peaks form.
• In a separate bowl, beat egg yolks, water, remaining sugar, vanilla, and oil.
• Whisk flour and baking powder in another bowl.
• Mix flour and yolk mixture.
• Gently fold the flour and yolk into the egg whites.
• Pour into an ungreased angel food tin and bake for 40-50 minutes or until cooked through. The cake should spring back when lightly tapped (not sink).
• For best height, cool the cake in the tin turned upside down, but be careful of the cake falling out of the tin. Cake can be served and stored at room temperature.

EASY WHIPPED CREAM CAKE, CHINESE BAKERY-STYLE

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.

CHINESE SPONGE CAKE (BAKED, NOT STEAMED)

Steps:

• Heat water and dissolve sugar. Let cool.
• Mix yolk into sugar water.
• Slowly add flour into the mixture.
• Blend in oil and extract.
• In a large bowl, beat egg whites until peaks are stiff. Add cream of tartar.
• Fold batter from above into egg whites.
• Pour combined batter into an UNGREASED aluminum cake pan (do NOT use a non-stick pan!).
• Bake at 350 degrees for 45-60 minutes until done (when toothpick comes out clean).
• Turn cake upside down and let cool.