The first time I tasted a Chinese Bakery-Style Whipped Cream Cake, I was completely captivated. It wasn’t just a cake; it was an experience — an ethereal cloud of sponge, barely sweet, enrobed in the lightest, silkiest whipped cream. Unlike the rich, dense buttercreams often found in Western cakes, this one felt like a gentle whisper, making it impossible to stop at just one slice. If you’ve ever dreamt of recreating that magical, airy perfection at home after a trip to your local Asian bakery, you’re in the right place.
Why you’ll love this dish
If you’re tired of overly sweet, heavy desserts that leave you feeling sluggish, this Chinese Bakery-Style Whipped Cream Cake is your perfect antidote. It’s a masterclass in subtlety and texture, offering a light-as-air sponge that practically melts in your mouth, complemented by a delicate, not-too-sweet whipped cream frosting. This isn’t just a cake; it’s a celebration of understated elegance, perfect for any occasion where you want to impress without overwhelming. Whether it’s a birthday, a special gathering, or simply a weekend treat, its delicate balance and refreshing taste make it universally appealing. Plus, seeing the joy on people’s faces as they bite into that fluffy cloud? Absolutely priceless.
> “I thought I’d never be able to make a cake this light at home, but this recipe changed my mind! It’s unbelievably soft and the cream is perfect. My family devoured it!” – A Happy Home Baker
How this recipe comes together
Making this exquisite cake might seem intimidating at first glance, but the process is quite straightforward once you break it down. We’ll start by preparing a truly soft and bouncy sponge cake – the secret lies in a carefully crafted batter and precise baking. Once our cake layers are cooled, the fun begins with whipping up the ever-so-light cream frosting. Finally, we’ll assemble the layers, spreading that dreamy whipped cream between and over the cake, often adorned with fresh fruit for a burst of color and natural sweetness. It’s a journey from simple ingredients to a stunning centerpiece that tastes as good as it looks.
What you’ll need
Ingredient list
- For the Sponge Cake:
- 6 large eggs, separated
- 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 of 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
Directions to follow
- Prepare your Pans: Preheat oven to 325°F (160°C). Grease and flour two 8-inch round cake pans, or line the bottoms with parchment paper. Do not grease the sides; this helps the cake climb.
- Mix the Egg Yolks: In a large bowl, whisk together the egg yolks, 1/4 cup granulated sugar, milk, oil, and vanilla extract until smooth and well combined.
- Add Dry Ingredients: Gradually sift the cake flour into the egg yolk mixture, mixing until just combined and no lumps remain. Be careful not to overmix.
- Whip Egg Whites: In a separate very clean, dry bowl, beat the egg whites with the cream of tartar and salt on medium speed until foamy. Gradually add the remaining 1/4 cup granulated sugar, increasing speed to high, and beat until stiff, glossy peaks form. The meringue should be firm but not dry.
- Fold Meringue: Gently fold about one-third of the whipped egg whites into the egg yolk batter to lighten it. Then, carefully fold in the remaining egg whites in two additions until just combined. Be gentle to maintain the air in the batter.
- Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean and the tops spring back when lightly touched.
- Cool: Let the cakes cool in the pans for about 10-15 minutes on a wire rack before inverting them directly onto the wire rack to cool completely. This is crucial; warm cakes will melt the cream.
- Make Whipped Cream: Once cakes are completely cool, in a large, chilled bowl (you can chill the bowl and beaters in the freezer for 10-15 minutes), combine the cold heavy cream, powdered sugar, and vanilla extract. Beat on medium-high speed until firm peaks form. Be careful not to overbeat, or it will become grainy.
- Assemble the Cake: If desired, slice each cake layer horizontally to create thinner layers (for a total of 4 layers). Place one cake layer on your serving plate. Spread a generous amount of whipped cream over it. If using, arrange some fruit on top of the cream. Repeat with the remaining layers.
- Frost and Decorate: Once all layers are stacked, generously frost the top and sides of the cake with the remaining whipped cream. Decorate with fresh fruit or chocolate shavings as desired.
- Chill: Refrigerate the cake for at least 30 minutes before serving to allow the cream to set.
Best ways to enjoy it
A Chinese Bakery-Style Whipped Cream Cake is truly a star on its own, but a few touches can elevate the experience. Serve it chilled, allowing that delicate whipped cream to maintain its perfect, cloud-like texture. It’s often adorned with an array of fresh, vibrant fruits – think perfectly ripe strawberries, jewel-toned raspberries, tart kiwi slices, or even canned mandarins for that authentic touch. The natural sweetness and slight acidity of the fruit cut through the richness of the cream beautifully. For a touch of festive flair, some chocolate shavings or a light dusting of cocoa powder can be added. This cake pairs wonderfully with a cup of green tea, a light coffee, or even a glass of sparkling water, letting its subtle flavors shine.
Keeping leftovers fresh
This cake, with its delicate whipped cream, is best enjoyed fresh, but leftovers can certainly be stored. Place any remaining cake in an airtight container or cover it loosely with plastic wrap to prevent it from drying out or absorbing refrigerator odors. Store it in the refrigerator for up to 2-3 days. While the sponge might lose a tiny bit of its initial bounciness over time, the flavor remains delightful. Freezing is generally not recommended as the whipped cream can weep and the sponge can become crumbly upon thawing, compromising that signature light texture. Always ensure the cake is kept cold; whipped cream is perishable at room temperature.
Tricks for success
Achieving that signature light and tender crumb requires a few insider tips. Firstly, always use cake flour; its lower protein content contributes to a softer texture. Sifting it is also crucial for preventing lumps and incorporating air. When whipping egg whites, ensure your bowl and beaters are impeccably clean and grease-free – even a tiny bit of fat can prevent the whites from reaching stiff peaks. Don’t rush the folding process; gentle, deliberate movements are key to maintaining the air you’ve worked so hard to incorporate. Lastly, resist the urge to open the oven door too early while baking, as this can cause the cake to collapse. Patience in cooling the cake completely before frosting is also non-negotiable for a neat finish.
Creative twists
While the classic Chinese Bakery-Style Whipped Cream Cake is perfect as is, there are some delightful ways to put your own spin on it. For a hint of citrus, you could add some lemon or orange zest to the cake batter. To elevate the flavor profile of the whipped cream, consider infusions – a touch of matcha powder can create a beautiful green tea cream, or a hint of almond extract for an intriguing subtle nuttiness. Beyond the standard fresh fruit, consider adding a thin layer of fruit jam or compote between the cake layers for an extra burst of flavor and moisture. For a more decadent treat, you could drizzle a light chocolate ganache over the top before adding fruit. For dietary needs, a gluten-free cake flour blend can often be substituted, and for a dairy-free option, coconut cream can be whipped as an alternative to heavy cream, though the texture will be slightly different.
Common questions
How do I prevent my sponge cake from being dry?
The key to a moist sponge is not overbaking it. Keep a close eye on your cake and check for doneness around the minimum bake time. Also, accurate measurement of ingredients, especially liquids, and not overmixing the flour are crucial. The fat from the egg yolks and oil also contributes to tenderness.Can I make the sponge cake ahead of time?
Yes, you can! The sponge cake layers can be baked a day in advance. Once completely cooled, wrap each layer tightly in plastic wrap and store them at room temperature. For longer storage, they can be frozen for up to a month, wrapped well, and then thawed completely at room temperature before frosting.My whipped cream isn’t stiffening. What went wrong?
This is almost always due to the cream not being cold enough, using a bowl that isn’t chilled, or using cream with too low a fat percentage. Ensure your heavy cream is very cold (straight from the fridge), and chill your mixing bowl and beaters for 10-15 minutes beforehand. Use heavy cream with a minimum of 36% milk fat content for best results.
Classic Chinese Bakery-Style Whipped Cream Cake
Ingredients
Equipment
Method
- Preheat oven to 325°F (160°C) and line an 8-inch round cake pan with parchment paper on the bottom, leaving the sides ungreased.
- Whisk egg yolks with 1/4 cup granulated sugar until light and frothy, then mix in vegetable oil, milk, and vanilla extract.
- Combine sifted flour, baking powder, and salt in a separate bowl, then gradually add to the egg yolk mixture and mix until just smooth.
- Beat egg whites on medium speed until foamy, then gradually add 1/2 cup granulated sugar and continue beating on high until stiff, glossy peaks form.
- Gently fold one-third of the whipped egg whites into the egg yolk batter, then carefully fold in the remaining whites in two additions, avoiding deflation.
- Pour batter into the prepared pan, tap gently to release air bubbles, and bake for 30-35 minutes until a skewer comes out clean.
- Immediately invert the cake pan onto a wire rack and cool completely for at least an hour to prevent collapsing.
- Chill a mixing bowl and beater attachments in the freezer for 10-15 minutes to aid whipping.
- Pour cold heavy cream into the chilled bowl and begin beating on low speed, gradually increasing to medium-high.
- Once the cream thickens to soft peaks, gradually add sifted powdered sugar and vanilla extract.
- Continue beating until stiff peaks form, being careful not to overbeat, which can make the cream grainy or turn it into butter.
- Once cooled, remove the cake from the pan and use a serrated knife to slice it horizontally into two even layers.
- Place one cake layer on a serving plate, spread with about one-third of the whipped cream, and optionally add fresh fruit.
- Place the second cake layer on top, then apply a thin “crumb coat” of whipped cream over the entire cake and chill for 15-20 minutes.
- After chilling, apply the remaining whipped cream to the top and sides, smoothing for a bakery-style finish.
- Garnish with fresh fruit or chocolate shavings just before serving.