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Whipped Cream Sponge Cake with Fruit – Chinese Bakery Style
There’s a certain kind of magic that lives inside a Chinese bakery cake. It’s soft. It’s cloud-like. It’s never heavy — and if a Chinese auntie takes a bite and says “not too sweet,” you have officially won. This Whipped Cream Sponge Cake with Fruit is exactly that cake.
“Not too sweet” is the ultimate compliment you can receive for a cake. To get this seal of approval from my Chinese family, the cake must be light and moist, the whipped cream airy and “not too sweet”. This is a Chinese bakery style light and moist sponge cake layered with whipped cream and fruit. Similar to Whole Food’s Chantilly Cake, this cake is decorated naked, i.e. without cream covering the sides of the cake, to show off the generous layer of fruit and cream between the two layers of sponge cake. I used strawberries, bananas and blueberries here, but raspberries, kiwi and mango or the combination of any and all of the above would work well. As for the cream, this is purely made from whipped heavy cream, powdered sugar and vanilla.
Why This Chinese Bakery-Style Sponge Cake Is the Best
The secret is in the balance. Using cake flour keeps the crumb incredibly tender and fine. A touch of half and half and vegetable oil add just enough moisture and richness without weighing the batter down. The result is a sponge that is light as a cloud but still sturdy enough to hold up gorgeous layers of fruit and cream.
The Whipped Cream That Actually Holds
Whipped cream can be the diva of the dessert world — beautiful for five minutes, then a melty mess. That’s why using a whipped cream stabilizer (Whip It) is the move. Combined with heavy cream, powdered sugar, and a hint of vanilla, this whipped cream stays fluffy and picture-perfect, whether you’re serving right away or refrigerating overnight.
Choosing Your Fruit Topping
Strawberries, bananas, and blueberries are a classic trio — they bring color, freshness, and gentle sweetness that complement rather than compete with the delicate sponge. Slice your strawberries and bananas just before layering to keep them fresh and vibrant.
Tips for the Perfect Sponge Every Time
Getting that signature soft, even rise comes down to a few simple habits: don’t overmix your batter, make sure your eggs are at room temperature, and resist the urge to open the oven door too early. Patience is your best baking tool here.
Whipped Cream Sponge Cake with Fruit
This is a light and moist Chinese bakery style cake with whipped cream and fruit. The ultimate compliment a baker can receive from a Chinese uncle or auntie is, “not too sweet”. Frosted in a light and airy whipped cream, also “not too sweet”, this cake feels like a cloud in your mouth. Layered with fresh fruit, the combination is fresh, the cake crumb is fine and smooth, and the sweetness is subtle.
- Category: Dessert
- Method: Baking
Ingredients
Cake
- 4 large eggs, room temperature
- 1 1/2 cups (300 grams) granulated sugar
- 1 1/2 cups (175 grams) cake flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 3/4 cup (175 grams) half-and-half
- 1/4 cup (45 grams) vegetable oil
Whipped Cream and Fruit
- 3 cups of heavy cream (for naked cake)
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 3 packages of Whip It, a whipped cream stabilizer
- 3/4 pounds of hulled strawberries, half sliced in half and the other half diced in small pieces
- 1 banana, diced in small pieces
- 1/2 pint blueberries
Instructions
- Wash and then dry your strawberries and blueberries. Lay them out on a clean towel and blot them dry. Let that sit for about an hour to continue to air dry while you prepare the rest of your cake.
- Preheat the oven to 350°F. Line two 8″ or 9″ cake pans with parchment rounds. Spray or brush with a neutral oil, including up the sides of the pans.
- In the bowl of your stand mixer with the whisk attachment, beat the eggs and sugar on medium high speed until thick and pale, about 5 to 7 minutes.
- In another mixing bowl, whisk together the flour, baking powder and salt.
- Heat the half-and-half in a small saucepan until hot but not bubbling. Remove from heat and add the oil.
- Reduce mixer speed to low and slowly drizzle in the half-and-half mixture with the mixer running. Add the dry ingredients 1/2 cup at a time, mixing until just incorporated before adding more of the flour mixture. Scrape down the sides of the bowl. Divide the batter between the prepared pans.
- Bake for 21 to 24 minutes. Insert a cake tester or toothpick in the center of one of the cake pans to test for doneness. If the cake tester comes out smooth, the cake is done. If wet crumbs adhere to the tester, bake for another 2 minutes. Test again until the tester comes out clean.
- Let the cakes cool in the pans for 10 minutes. Run a knife or offset spatula around the inside of the pan to loosen the cake from the pan. Transfer the cake on to a wire rack, keeping the cake right side up and the parchment paper side of the cake on the bottom, touching the wire rack. Let cool completely, at least 30 minutes.
- In the clean bowl of your stand mixer, add the heavy cream, powdered sugar, salt vanilla and Whip It. Whisk on medium-high until peaks form, about 5 minutes.
- Place one cake layer on a plate or cake stand. Spread 3/4 inch of whipped cream evenly with an offset spatula. Using half of the strawberries, dice them in small pieces and arrange evenly over the whipped cream. Then spread all of the diced bananas around the strawberries. Please down very gently so that the fruit sinks down into the whipped cream. Add another layer of whipped cream over the fruit, and very gently press down so the whipped cream completely covers the fruit by about 1/2 inch. Smooth the level the top.
- Add the 2nd cake layer on top of the leveled cream. Spread the remaining whipped cream over the 2nd layer, evenly and carefully stop around the edges of the cake. Slice your remaining strawberries in half and lay them evenly over the cream. Sprinkle the blueberries over the top of the cake and around the strawberries. Chill the cake for 1 hour before serving.
❓ FAQ’s for Chinese Bakery Style Whipped Cream Sponge Cake with Fruit
It’s defined by its exceptionally light, airy sponge, lightly sweetened stabilized whipped cream (instead of heavy buttercream), and layers of fresh fruit—resulting in a cake that’s delicate and “not too sweet.”
It helps your whipped cream hold its shape and stay firm longer, so your frosting won’t weep or deflate—perfect for layering and decorating ahead of time.
Yes! Thanks to the stabilizer, you can assemble it a day ahead. Store it covered in the refrigerator to keep the sponge moist and the cream fresh.
Keep the cake refrigerated in an airtight container for up to 2–3 days. Bananas are best enjoyed sooner as they can brown over time.
Absolutely. Mango, peaches, kiwi, or raspberries all work wonderfully—just choose fruits that aren’t overly watery.
Yes, though half and half adds a touch more richness and moisture. Whole milk will still give you a lovely, tender crumb.
Whip It (by Oetker) is a powder stabilizer that keeps whipped cream firm and prevents weeping. If you can’t find it, you can substitute with a small amount of dry milk powder.
Cake flour is strongly recommended here — it’s lower in protein, which is what gives the sponge its signature fine, tender crumb. If needed, you can DIY cake flour by replacing 2 tablespoons of every 1 cup of all-purpose flour with cornstarch.
SHOP FOR THIS RECIPE
Improved for better texture, our cake flour yields higher-rising, tender cakes with a fine, moist crumb. It's a baking essential you can rely on every time.
A must for every baker. This fits a half sheet pan perfectly.
A kitchen scale is not negotiable. The variation in weight and volume can make or break a recipe.
Baking, whipping, mixing, kneading. It's worth the investment.
Stick this cake tester in to the middle of you baked goods to determine if it is ready. If it comes out clean, it's done! This tester is 6 inches long.
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