Boston Baking: Chinese Bakery-Style Cake
October 4th, 2014

Finally getting around to writing this up…a bit late for Chinese New Year…but this cake is good for any occasion, so better late than never :]

Growing up with the fluffy-fruit-filled Chinese bakery-style cakes for birthdays was always the best. I’m still waiting for my mom to fulfill my childhood wishes for one with a character designed on top, but as the years go by, I think the probability of that ever happening is dwindling…

If you haven’t had these type of cakes, try them – they’re delicious. They’re very fluffy and light, with light whipped-cream-like frosting and fruit cocktail filling. They’re light because the cake is spongy, and the cream is just very airy, so I can confidently say I can eat about a quarter of one of these in a single sitting…I try not to, but there isn’t too much guilt associated with them, so it just tends to happen.

This recipe takes some time, because as I am learning, the fluffy spongy Asian breads and cakes are fluffy and spongy for a reason…[mix gently and do not overmix at all costs!]

Chinese Bakery-Style Cake Recipe

I did 1.5x the following recipe to make four 7-in. rounds for two 2-layer cakes.


  • 0.7 cups all-purpose flour
  • 1/2 tsp baking powder
  • 0.8 cups white sugar
  • 6 large eggs, whites & yolks separated
  • 1.5 tbsp butter, melted
  • 1.5 tbsp milk
  • 1/2 tsp vanilla
  • 1 can fruit cocktail
  • whipped cream frosting
    • 2 tsp vanilla flavored instant pudding or gelatin powder
    • 2 cups chilled heavy cream
    • 2.5 tbsp confectioner’s sugar


  1. Preheat oven to 340F. Use two 8″ pans and light grease pans. Warm eggs to room temperature and separate into yolks and whites.
  2. Mix half of sugar [0.4 cups] with egg yolks and beat until slightly thick and pale yellow.
  3. Beat whites until 60% foamy starting to form stiff peaks. Add remaining sugar [0.4 cups] in several additions white continuing to whip egg whites. Continue until stiff peaks form to form meringue.
  4. Gently fold ½ meringue into egg mixture, minimizing volume loss. Gradually add flour and baking powder; mix gently. Add melted butter and milk. Fold in remaining half of meringue carefully.
  5. Divide batter into two pans. Immediately bake for 20 – 25 min. until tops are light brown and toothpick inserted into center comes out clean. Cool completely before assembling cakes.
  6. Whipped Cream Frosting

  7. Beat chilled heavy cream in until small bubbles form [30 sec]. Increase speed and beat until cream becomes soft and billowy.
  8. Slowly add sugar and instant vanilla pudding, continuing to whip until it is barely stiff. Refrigerate and beat if necessary until cream is stiff.
  9. Cup tops of rounds to make them flat, and trim edges so the two stacked rounds are the same size. Layer bottom round with some frosting, add fruit cocktail, and then top with second round. Frost sides and top and decorate with fruit!

Original Recipe | PDF Print-Out

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A little bit of an intro...

This is my personal site to post some stuff – stuff that is so random I can’t really be any more specific. But if you care for photos of food, panoramas, my day, or just the thoughts that go on in my head, please stay!

I love to travel, bake, burn time on tumblr, read, cafe questing, and run around pretending to be a photographer. I also have a thing for Japanese, classical music, and food. Wherever I am and whatever I’m doing, I hope to do it with a smile, see new things, do everything, and just experience and take it all in.