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Easy Whipped Cream Cake, Chinese Bakery–Style
This fluffy, tender whipped cream cake decorated with fruit is a staple of family celebrations. Learn how to make this festive Chinese bakery–style dessert.
👥 10 Servings⏱️ Prep & Cook: 2h 45m🔥 Cook: 45 min👤 Genevieve Yam📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●whisk
- ●oven
- ●saucepan
- ●microwave
- ●baking sheet
- ●spatula
- ●knife
📝 Preparation Steps
1
Cake
2
Place a rack in middle of oven and preheat to 350°F. Butter two 9"-diameter cake pans with unsalted butter, room temperature, then dust with cake flour, shaking out excess. Beat 4 large eggs and 1½ cups (300 g) granulated sugar in the bowl of a stand mixer fitted with the whisk attachment on medium-high speed until thick, pale, and doubled in volume, 5–⏱️ 7 minutes.
Unsalted butter, room temperature (for pans)large eggs4½ cups (173 g) cake flour, plus more for pans1½ cups (300 g) granulated sugar1
3
Meanwhile, whisk together 1½ cups (173 g) cake flour, 2 tsp. baking powder, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium bowl.
½ cups (173 g) cake flour, plus more for pans1½ cups (300 g) granulated sugar1. baking powder2 tsp. Diamond Crystal or ½ tsp. Morton kosher salt1 tsp
4
Pour ¾ cup half-and-half into a heatproof measuring glass or small bowl and heat in microwave in 15-second bursts until hot but not bubbling at all. Pour in ¼ cup vegetable oil. (Alternatively, you can heat half-and-half in a small saucepan over medium before pouring in oil.)
5
Reduce mixer speed to medium-low and, with motor running, gradually pour hot half-and-half mixture down sides of bowl; mix until combined. Gradually add dry ingredients, ¼ cup at a time, beating after each addition until just incorporated. Scrape down sides of bowl to make sure there are no dry floury bits. Divide batter between prepared pans; smooth surface.
6
Bake cakes, rotating pans front to back halfway through, until risen by 1" and golden brown on top, 15–⏱️ 20 minutes. (These are very light cakes and may not spring back when gently pressed.) Transfer pans to a wire rack and let cakes cool in pans ⏱️ 30 minutes. Run a small knife or offset spatula around inside of pans to loosen cakes, then turn out onto a parchment-lined baking sheet. Let cool completely.
7
Whipped Cream and Assembly
8
Once cakes are cool, beat 4 cups heavy cream, ¾ cup (83 g) powdered sugar, and ¼ tsp. Diamond Crystal or Morton kosher salt in clean bowl of stand mixer fitted with clean whisk attachment on medium-high speed until medium peaks form, about ⏱️ 3 minutes.
heavy cream4 cups
9
Place 1 cake layer on a large plate or cake stand and spread a 1" layer of whipped cream on top with a small offset spatula. Arrange 1 cup sliced hulled strawberries in a single layer over whipped cream. Place second cake layer on top and spread top and sides of cake generously with whipped cream.
sliced hulled strawberries1 cup
10
Transfer remaining whipped cream to a piping bag fitted with the tip of your choice or a resealable plastic bag with a corner snipped off, if desired, and decorate top of cake with swirls or other patterns. Arrange fresh fruit (such as sliced strawberries and kiwis and/or whole raspberries and/or blueberries). Chill cake ⏱️ 1 hour before serving.
Fresh fruit (such as sliced strawberries and/or kiwis and/or whole raspberries and/or blueberries; for topping)
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