buddies! So, you want to try your hand at making those amazing Chinese bakery cakes? You know, the ones with the fluffy, soft texture and that just right sweetness? You’ve come to the right place!
Before we get started, let me tell you a little story about why I’m so passionate about these cakes. They hold a special place in my heart – they were always the star of family gatherings when I was growing up. Weddings, birthdays, you name it, there was always a beautiful Chinese bakery cake with its fluffy layers and delicate whipped cream topping. It’s a tradition I love to keep alive, and now I want to share the joy of baking these cakes with you!
Now, let’s get down to business. This recipe isn’t complicated, but it does require a bit of patience and attention to detail. Trust me, the results are worth it!
Here’s what you’ll need to get started:
Ingredients:
2 cups Softasilk brand cake flour (You can substitute with all-purpose flour if you can’t find cake flour)
1 1/2 cups granulated sugar
1/2 cup vegetable oil
3/4 teaspoon cream of tartar
1 teaspoon baking powder
1/4 teaspoon salt
8 large eggs (separate yolks and whites)
1 teaspoon vanilla extract
Whipped cream (for topping)
Fruits (for topping – strawberries, mango, kiwi, etc.)
Equipment:
Mixing bowls (at least 2)
Electric mixer (stand mixer or handheld)
Measuring cups and spoons
Cake pans (9” round cake pans, you’ll need two)
Parchment paper
Sifter
Whisk
Let’s Bake!
Step 1: Prepare the Pan
The first step is to prep your cake pans. Grease and flour them generously. You can also line the bottom with parchment paper for easier removal.
Step 2: Whisk the Dry Ingredients
In a large bowl, combine the flour, sugar, cream of tartar, baking powder, and salt. Whisk them together until everything is evenly distributed.
Step 3: Whip the Egg Whites
In a clean, dry bowl, add the egg whites and beat with your electric mixer until stiff peaks form. It might take a few minutes, but don’t worry, it’s worth it!
Step 4: Beat the Egg Yolks
In a separate bowl, add the egg yolks, oil, and vanilla extract. Beat until the mixture is light and frothy.
Step 5: Combine Wet and Dry Ingredients
Carefully fold the whipped egg whites into the yolk mixture. You want to be gentle here to avoid deflating the air bubbles in the egg whites.
Step 6: Gently Fold in the Dry Ingredients
Gradually add the dry ingredients to the wet mixture, folding them in with a spatula. Don’t overmix!
Step 7: Divide the Batter
Divide the batter evenly between your prepared cake pans.
Step 8: Bake the Cakes
Bake the cakes in a preheated 350°F oven for 30-35 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean.
Step 9: Cool the Cakes
Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Step 10: Assemble the Cake
Once the cakes have cooled, you can assemble them. Place one cake on a serving plate and top it with whipped cream. You can get creative with the toppings! Some popular choices are strawberries, mangoes, kiwis, or even a simple dusting of powdered sugar.
Step 11: Enjoy!
Slice and enjoy your delicious homemade Chinese bakery cake! You can store any leftovers in the fridge for up to 3 days.
Tips for Success:
Cake Flour is Key: Using cake flour really makes a difference in the texture of the cake. If you can’t find it, you can substitute with all-purpose flour, but be sure to subtract 2 tablespoons of flour from the recipe.
Don’t Overmix: Overmixing the batter can result in a dense, tough cake. Gentle folding is key to keeping those air bubbles intact.
Keep it Cool: Make sure your eggs and butter are cold before you start mixing.
Don’t Be Afraid to Get Creative: Experiment with different toppings and flavors to find your favorites!
Table of Ingredients:
| Ingredient | Quantity |
|---|---|
| Softasilk brand cake flour | 2 cups |
| Granulated Sugar | 1 1/2 cups |
| Vegetable Oil | 1/2 cup |
| Cream of Tartar | 3/4 teaspoon |
| Baking Powder | 1 teaspoon |
| Salt | 1/4 teaspoon |
| Large Eggs | 8 (separate yolks and whites) |
| Vanilla Extract | 1 teaspoon |
| Whipped Cream | As needed |
| Fruits | As desired |
Some things to keep in mind:
This recipe makes one 9-inch cake, which is perfect for sharing wit8 people.
The cake can be frozen for a while, but I’m not sure exactly how long. It’s best to eat it fresh, though!
So, what are you waiting for? Give this recipe a try and let me know what you think! Do you have any favorite variations for Chinese bakery cakes? I’d love to hear about them!
