Chinese Bakery Cake

-Cake Recipe- (makes 2, 6 inch cakes but feel free to double the recipe if you need to)

3 eggs, separated at room temperature
1 cup cake flour (scoop out 1 tbsp all purpose flour and replace it with 1 tbsp cornstarch)
1/4 tsp. baking powder
1/2 cup sugar, divided
3 tbsp water
2 tbsp canola oil
1/2 tsp. vanilla extract

1. Separate the eggs into 2 bowls.
2. Whip the egg yolks with 1/4 cup sugar until it becomes a light yellow color. (it should take about a minute)
3. Sift the cake flour with the baking powder.
4. Combine the flour mixture with the egg yolks.
5. Add the oil, water, and vanilla.
6. In the other bowl, beat the egg whites and remaining 1/4 cup sugar to stiff peaks.
7. Fold into the whites to the yolk mixture until it’s just combined. (be careful not to over mix)
8. Line the bottom of 2 cake pans with parchment paper and pour in the batter.
9. Bake at 350F for 19-22 minutes and let the cakes cool completely before taking them out of the pans. (run a knife around the sides if you have trouble removing them from the pans)

-Whipped cream recipe- (makes 2 cups)

1 cup heavy whipping cream (chilled)
2 tbsp sugar/honey
1/2 tsp vanilla
Fruit and to decorate (most bakeries use kiwi, strawberries, and grapes)

1. Whip all of the ingredients together in a chilled bowl until stiff peaks form.
2. Use it to frost the cake and add fruit to decorate.

One Comment

  1. Эрик Акопян says:

    Мне понравилось твое видео, я тоже снимаю )

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