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Whipped Cream Sponge Cake with Fruit

Asian Bakery Style Fruit Sponge Cake Recipe
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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.

Ingredients

Units Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. In another mixing bowl, whisk together the flour, baking powder and salt.
  5. Heat the half-and-half in a small saucepan until hot but not bubbling. Remove from heat and add the oil.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.

Equipment

Find it online: https://moderateposh.com/whipped-cream-sponge-cake-with-fruit/