The Best Asian Fruit Cake: Chinese Bakery Style

Are you tired of the same old desserts? Look no further than the colorful and delicious world of Asian fruit cake. If you ever had Asian fruit cake before, the Asian fruit cake has tons of flavors and delicate textures. It combines the light and airy qualities of a chiffon cake and a variety of colorful fresh fruits. It was always one of my favorite cakes. In this post, I will explore the secrets to creating the best Asian fruit cake, like Chinese bakeries.

Brief overview of Asian fruit cake

Asian fruit cake is a delightful and unique dessert that reflects the diverse culinary traditions of Asia. Unlike traditional Western fruitcakes, which are often a little heavily spiced, Asian fruit cakes are typically lighter in texture and feature a wide array of tropical fruits, nuts, and aromatic spices. These cakes are beloved for their vibrant flavors, colorful presentation, and cultural significance.

In Asian cuisine, fruits are often mixed into desserts to add natural sweetness. Depending on the region's influences, other ingredients like coconut and pandan may also be incorporated to infuse the light sponge cake with flavors. Asian fruit cakes are enjoyed on various occasions, including the Lunar New Year, weddings, family gatherings, and as a birthday cake. Overall, Asian fruit cake represents the rich culinary heritage of Asia, displaying a combination of tastes and textures.

Ingredients

For the cake base:

Eggs (separate egg yolks and egg white): Egg yolks provide richness, moisture, and structure to the cake. Egg whites, when whipped separately, add lightness and help the cake rise by incorporating air into the batter.

Powdered sugar: adds sweetness to the cake base. It also helps to keep the cake soft, even after refrigeration.

Oil: Oil simplifies the mixing process.

Whole milk: It helps create a smooth batter and adds a subtle dairy flavor.

Cake flour: Cake flour has a lower protein content compared to all-purpose flour, resulting in a softer and more tender cake texture.

Cornstarch and baking powder: Cornstarch adds tenderness to the cake. Baking powder is a leavening agent that helps the cake rise when mixed with moisture and heat.

A little bit of extra oil: to brush the cake pan

For the whipped cream frosting and fruits:

Heavy whipping cream: Heavy whipping cream is whipped to create a light and fluffy frosting. It adds richness and creaminess to the cake while also providing a smooth texture.

Sugar: Sugar sweetens the whipped cream frosting. It also helps hold the frosting's shape and texture longer, making it a stabilized whipped cream. This light frosting is widely used on lots of Asian pastries.

Mixed fruits: I used strawberries, red grapes, kiwi, raspberries, blueberries, and blackberries.

Simple syrup for brushing the fruit: 

Brushing the simple sugar syrup on the fruit adds flavor and gives the fruit a glossy look. Brushing this sugar syrup on top of the cake also adds moisture to the cake layer and prevents the cake from drying out. To make the sugar syrup, you use the same ratio of water and sugar(1:1). Heat the mixture up after combining them together. Then simmer the mixture for 1-2 minutes. Let it cool down before brushing. 

Asian fruit cake step-by-step instructions

Make the cake base:

Preheat your oven temperature to 350 degrees F. Gathering all the ingredients before making your cake. Prepare your cake pan by greasing it or lining the bottom with parchment paper.

Separate egg yolks and egg whites into two different mixing bowls. Start working on the egg white bowl first: Beat egg whites with an electric mixer until stiff peaks form (this should take about 5 minutes). Once stiff enough, gradually add one cup of powdered sugar, ⅕ cup at a time, while beating continuously at high speed until the mixture thickens. Set aside.

In the egg yolk mixture bowl, pour oil and milk. Then, sift the cake flour, cornstarch, and baking powder into the batter. Beat until smooth.

Now, slowly fold the beaten egg whites into the egg yolk bowl. Mix it with a spatula. (about 30-40 strokes/fold). Do not use a mixer or overmix!

Pour the cake batter into the cake pan. Drop the cake pan on the kitchen counter a few times until you no longer see bubbles. Doing this gives you a smooth surface for the cake base,

Put the cake pan into the oven and bake it for 30 minutes at 350 degrees F. Light golden brown should be the final cake color. A toothpick put in the center should come out clean when you test it. When the cake's edge starts to gently come away from the pan, it means it's done. 🙂

Make the heavy whipping cream frosting: 

In a large mixing bowl, beat whip heavy whipping cream and sugar with an electric mixer until stiff peaks form.

Prepare simple syrup:

In a small saucepan, combine the water and granulated sugar. Heat the mixture over medium-low heat, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 1-2 minutes. Once cooled, the simple syrup is ready to brush onto the fruit for your cake. You can use honey for a quick fix.

Assemble the cake: 

Once the chiffon cake has cooled, slice it horizontally into three layers. Brush each layer with the prepared simple syrup. Spread a layer of whipped cream frosting on top of each layer. Cover the entire cake with the remaining whipped cream frosting. Garnish with fresh fruits, and brush a thin layer of simple syrup on the fresh fruit for a glossy appearance. (optional)  Slice and serve. Enjoy your fresh Asian fruit cake!

Pro tips for making a perfect Asian fruit cake

Here are some pro tips to help you achieve the best results and flawless Asian fruit cake:

Variety of fruits: Use a variety of Asian fruits like mango, strawberries, or red grapes for a colorful and flavorful touch.

Proper mixing: When mixing the cake batter, be careful not to overmix. Overmixing can lead to a dense cake. Mix until just combined to ensure a tender and fluffy texture.

Even distribution of fruits: Ensure that the fruits are evenly distributed throughout the top surface of the cake. 

Proper baking time and temperature: Follow the baking time and temperature specified in this recipe closely. Baking too long can result in a dry cake, while baking too short may lead to an undercooked center. Double-check if a cake is ready by inserting a toothpick into the center, and it comes out clean; it indicates that the cake is fully baked. If the toothpick comes out with batter or crumbs stuck to it, it means the cake needs more time in the oven.

Cooling and resting: Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely. This allows the flavors to develop and the cake to firm up.

Glazing or decorating: If you're using simple syrup to brush onto fruit for a cake, you might want to let it cool completely before brushing it onto the fruit to avoid wilting or overcooking the fruit. You can adjust the sweetness of the simple syrup by increasing or decreasing the amount of sugar according to your preference.

How to store the Asian fruit cake

Storing an Asian fruit cake properly is essential to maintain its freshness and prevent it from drying out. Here are some useful tips:

Cool completely: Before storing the cake, allow it to cool completely at room temperature. 

Wrap well: Once cooled, wrap the cake in plastic wrap or aluminum foil. 

Air-tight container: If you prefer, you can place the wrapped cake in an airtight container instead of using plastic wrap or foil. This will keep the cake moist.

Refrigerate or freeze: Depending on how long you plan to store the cake, you can refrigerate or freeze it. If refrigerating, place the wrapped or containerized cake in the refrigerator. If freezing, ensure it's well wrapped and place it in the freezer.

Thaw properly: If you freeze the cake, allow it to thaw in the refrigerator overnight before serving. This gradual thawing helps maintain the cake's texture and prevents it from becoming soggy.

Consume within the timeframe: While refrigerated cakes can typically last for several days, frozen cakes can last for a few months if properly stored.

Final thoughts

Asian fruit cake is a dessert that seamlessly blends the lightness of chiffon cake with the vibrant sweetness of fresh Asian fruits. This delicious cake's flavors have a special place in Asian culture. Enjoy this delightful Asian fruit cake with your loved ones. 🙂

The Best Asian Fruit Cake: Chinese Bakery Style

The Asian fruit cake combines a chiffon cake's light and airy qualities and a variety of colorful fresh fruits.

5 from 11 votes

Print Pin Rate

Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Servings: 10

Calories: 383kcal

Equipment

• 8" x 3" cake pan

Ingredients

For the cake base:

• 6 eggs separate egg yolks and egg white
• 1 cup powdered sugar
• ⅓ cup oil
• ½ cup whole milk
• 1 cup cake flour
• 1 teaspoon cornstarch
• 1 teaspoon baking powder
• extra oil to brush the cake pan

For the whipped cream frosting and fruits:

• 4 cups heavy whipping cream
• 12 tablespoons sugar
• 4 cups mixed fruits I used strawberries, red grapes, kiwi, raspberries, blueberries, and blackberries

Simple sugar syrup

• 1 cup sugar
• 1 cup water

Instructions

• Make the cake base: Preheat your oven temperature to 350 degrees F. Gathering all the ingredients before making your cake. Prepare your cake pan by greasing it or lining the bottom with parchment paper.
• Separate egg yolks and egg whites into two different mixing bowls. Start working on the egg white bowl first: Beat egg whites with an electric mixer until stiff peaks form (this should take about 5 minutes). Once stiff enough, gradually add one cup of powdered sugar, ⅕ cup at a time, while beating continuously at high speed until the mixture thickens. Set aside.
• In the egg yolk mixture bowl, pour oil and milk. Then, sift the cake flour, cornstarch, and baking powder into the batter. Beat until smooth.
• Now, slowly fold the beaten egg whites into the egg yolk bowl. Mix it with a spatula. (about 30-40 strokes/fold). Do not use a mixer or overmix!
• Pour the cake batter into the cake pan. Drop the cake pan on the kitchen counter a few times until you no longer see bubbles. Doing this gives you a smooth surface for the cake base,
• Put the cake pan into the oven and bake it for 30 minutes at 350 degrees F. Light golden brown should be the final cake color. A toothpick put in the center should come out clean when you test it. When the cake's edge starts to gently come away from the pan, it means it's done. 🙂
• Make the heavy whipping cream frosting: In a large mixing bowl, beat whip heavy whipping cream and sugar with an electric mixer until stiff peaks form.
• Prepare simple syrup: In a small saucepan, combine the water and granulated sugar. Heat the mixture over medium-low heat, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 1-2 minutes. Once cooled, the simple syrup is ready to brush onto the fruit for your cake. You can use honey for a quick fix.
• Assemble the cake: Once the chiffon cake has cooled, slice it horizontally into three layers. Brush each layer with the prepared simple syrup. Spread a layer of whipped cream frosting on top of each layer. Cover the entire cake with the remaining whipped cream frosting. Garnish with fresh fruits, and brush a thin layer of simple syrup on the fresh fruit for a glossy appearance. (optional) Slice and serve. Enjoy your fresh Asian fruit cake!

Nutrition

Calories: 383kcal | Carbohydrates: 47.7g | Protein: 5.4g | Fat: 20.7g | Saturated Fat: 10.5g | Cholesterol: 138mg | Sodium: 60mg | Potassium: 1141mg | Fiber: 1.3g | Sugar: 15.3g | Calcium: 481mg | Iron: 2mg

Tried this recipe? Leave a comment below, and tag me @sassychopsticks9 or tag #sassychopsticks9 on Instagram!

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