Pastry chef to the stars

Chinese wedding cake recipe


This strawberry sponge cake is light and airy and perfect for summer.

This is my all time favorite cake in the world. I grew up eating this type of cake. In fact, this is the type of cake I’m having at my wedding! We found a local Taiwanese baker who is going to make me a 3-tiered cake such as this one. I’m afraid to have my parents try this now cause I don’t want them to say, “oh! you should make this for your wedding day!!” Haha, I doubt they’d put that type of pressure on me, but you never know! Homemade cake is always pretty stellar ;)

Anyway, so when I was younger and even today, I call it “Asian cake” because I only know of Asians that eat this type of cake.

Now, hear me out – I’m not trying to pull some race card here, I’m just saying, I don’t know anyone that’s not Asian that enjoys this cake as much or makes this cake to eat. It’s usually the more dense & sweeter cakes that’s made within the typical American household.

All Asian bakeries make this type of cake. I guess you can compare it to an angel food cake, but it’s not quite that dry nor foamy tasting. This cake is extremely light and spongy but not to the consistency of eating a sponge (if you’ve ever done that as a pastime of yours). It’s not as sweet as most cakes are; it’s rather a hint of sweetness. Then the frosting. Oh my gosh. The frosting. It is, as well, extremely light but it’s not overpowering in the sweet department. It’s just right. This is why Asians love this cake so much. We don’t like sweets to be uber sweet (I guess I’m a faulty Asian cause I like my sweets haha) where it gives you a cavity upon first bite. Remember my post about my dad? This is right up his alley.

There’s barely any butter used in this cake and honestly, I’d have to say it’s fairly healthy. Just eating this cake makes you feel like you’re floating on a cloud cause of how light it all is.

I decided to share this post with you today, instead of saving it in my backlog, because summer is coming to an end (wahhh) and I wanted you to be able to make this cake before you can’t find fresh strawberries anymore. Of course you can do this with whatever fruit filling your heart desires (even with jam filling or frozen fruit) but I love fresh strawberries and this reminds me of a strawberry shortcake. Grab a cup of tea or coffee and make this a delicious afternoon snack :) or breakfast..you know, whatever floats your boat.

Yields 9-

Strawberry Sponge Cake

30 minPrep Time

45 minCook Time

1 hr, 15 Total Time

Print Recipe

Ingredients

  • For the cake:
  • 4 eggs, whites & yolks separated
  • 9.5 tbsp. granulated sugar, sifted once
  • 3 tbsp. milk, room temperature
  • 1/2 tsp. vanilla extract
  • 14 tbsp. cake flour
  • 2 tbsp. butter, melted
  • 1 cup strawberries, sliced
  • For the stabilized whipped cream:
  • 1 tsp. unflavored gelatin
  • 4 tsp. cold water
  • 1 cup heavy cream
  • 1/4 cup confectioners' sugar


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