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.
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Servings: 10
Calories: 383kcal
Equipment
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, 1/5 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!