Chinese Fruit Cake Recipe
Chinese Fruit Cake Recipe features a soft, airy sponge layered with light whipped cream and fresh fruit. Its delicate texture and bright flavours make it a classic Chinese style dessert. The cake uses simple ingredients to create a refreshing treat that highlights fresh fruit in every bite, producing a smooth, balanced, bakery style finish.
Equipment
- 2 mixing bowls
- Electric hand mixer or stand mixer
- Rubber spatula
- Two 6-inch round cake pans
- Parchment paper
- Wire cooling rack
- Serrated knife (for leveling cake)
- Offset spatula (for frosting)
Ingredients
For The Sponge Cake
- 1 cup sifted cake flour
- ¼ cup whole milk
- 4 large eggs at room temperature
- ¾ cup granulated sugar
- 64 g neutral cooking oil vegetable or canola
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ¼ teaspoon salt
For The Whipped Cream Frosting
- 2 cups heavy whipping cream chilled
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
For The Fruit Filling & Decoration
- 3 cups mixed fresh fruit such as strawberries raspberries, blueberries, blackberries, kiwi, oranges, canned peaches, or fresh mango (cut into small pieces)
Instructions
Get The Pan Ready
- Line the bottom of an 6-inch round cake pan with parchment paper. Heat your oven to 350°F (175°C).
Whip The Eggs And Sugar
- In a large bowl, beat the eggs and sugar together on high for about 6–7 minutes. The mixture should become light in colour, very fluffy, and almost triple in size.
Mix The Wet Ingredients
- In a separate small bowl, stir together the milk, oil, and vanilla. Slowly drizzle this into the egg mixture while the mixer runs on low.
Add The Dry Ingredients
- Sift in the cake flour, baking powder, and salt. Gently fold everything together with a spatula, taking care not to knock the air out of the batter.
Bake The Cake
- Pour the batter into the pan and give it a light tap on the counter to release any air pockets. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
Cool And Slice
- Let the cake rest in the pan for about 10 minutes, then turn it out onto a wire rack. Once it’s fully cooled, slice it horizontally into two layers.
Prepare The Whipped Cream
- Beat the heavy cream with the powdered sugar and vanilla until it becomes thick and holds firm peaks. Keep it chilled until you’re ready to use it.
Assemble The Cake
- Spread a layer of whipped cream over the bottom half of the cake and add chopped mixed fruit on top. Place the second layer over it. Cover the whole cake with whipped cream and finish by arranging fresh fruit on top.