Recipe Swap: Chinese Bakery Style Cake

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Last Saturday, while making my grocery list, I looked at the calendar and realized that I was an idiot. My recipe for the Secret Recipe Club was due on 7/18 and is a dessert. I had promised my friend that I would make sugar cookies for her son's 2nd birthday party on 7/16. On Friday I had purchased peaches and blueberries to make this peach-blueberry crisp and I had this cake to make, due by 7/15. The cookies could wait until Wednesday, but thats a ton of baking to do in one weekend, especially since I brought home a good 6 hours of work to do.

Luckily, this cake didn't turn out to be nearly as time consuming or difficult as I had expected after briefly glancing through the recipe. The hardest part was translating the measurements. For the original measurements, please refer to Christine's blog.

Chinese Bakery-Style Cake
Slightly Adapted from: Christine's Kitchen Chronicles, modified from Edible Memories
Servings: 8-12 slices
Printer Friendly 


Ingredients:
Cake:
    • 6 eggs, at room temperature
    • 3/4 (heaping) cup sugar
    • 3.1 oz. all purpose flour
    • 1/2 tsp. baking powder
    • 1 heaping tbs. butter, melted
    • 1 heaping tbs. milk
    • 1/2 tsp. vanilla
    Filling:
    • 3.4 oz. box instant vanilla pudding
    • Frosting:2 cups heavy cream
    • 2 tsp. vanilla instant pudding mix
    • 2.5 tbs. confectioner's sugar  
    Decoration:
    • fresh fruit, cut into bite sized pieces

Directions for Cake and Filling:
1. Cut out parchment paper rounds to cover the bottom of two 9" cake pans. Spray lightly with non-stick cooking spray. Preheat the oven to 340.
2. Prepare the vanilla instant pudding according to package directions and refrigerate until ready to use.
3. Separate the six egg whites into the bowl of your stand mixer with the beater attachment. Place the egg yolks into a large mixing bowl.
4. Pour half of the sugar into the bowl with the egg yolks and whisk until the mixture is slightly thick. Stir in the vanilla and whisk until it is incorporated.
5. Create a meringue by beating the egg whites (speed 4) until foamy and about halfway to forming soft peaks. Slowly add the remaining sugar and then increase the speed (6) until stiff peaks form.
6. Using a rubber spatula, spoon half of the meringue into the egg yolk mixture and lightly fold.
7. Add the flour and baking soda and mix until combined. Add the milk and egg and then fold in the remaining meringue.
8. Divide the mixture evenly into the two cake pans and bake until the tops are lightly browned, 20-25 minutes.
9. Remove the cakes from the oven and place the pans on wire racks to cool.
Directions for Frosting:
1. Pour the heavy cream into the bowl of your stand mixer with the beater attachment. Beat on low speed (2) until small bubbles form. Increase the speed (4) until the mixture slightly thickens. Then increase the speed to high (6-8) until the mixture becomes fluffy.
2. Add the sugar and vanilla instant pudding and continue to beat until a stiff frosting has formed.
Assembly:
1. Remove one cake from the pan and place on the cake stand. Cut any uneven edges if necessary.
2. Spread the vanilla instant pudding onto the top of the cake, leaving 1/2 inch around the sides.
3. Place cut up fruit on top of the pudding. Top with another layer of the pudding.
4. Place the second cake on top of the first cake and cut any uneven edges if necessary.
5. Using a rubber spatula, cover the cake with the frosting. Top with more fruit or use the remaining frosting to pipe onto the cake.
6. Refrigerate the cake until ready to serve.

The original recipe says not to use instant pudding for the filling, but it was the only vanilla pudding I had in the house. I also skipped the step of making a simple syrup to brush over the cake to keep it moist and I didn't create the glaze for the fruit. I had planned on including bananas, strawberries and kiwi on the cake, but the banana I had ended up being too ripe and the kiwi magically disappeared. (I really have NO idea where it went).

Either way, the cake was delicious and definitely lived up to Christine's comments that you could eat multiple slices without feeling sick from all of the sugar and weightiness found in most cakes. Since I had so many recipes to bake this weekend, I figured I'd take the cake into work, but its so light and tasty, I think I'm just going to keep it here. :-)

1 comment:

  1. Glad you liked it! It's always a crowd pleaser..that is..when we're willing to share like you said :D.

    ReplyDelete

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