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Cream Cake

Updated: Apr 20

This says Asian birthday cake 100%. This chiffon cake is super light, airy and spongy, and is filled with fresh fruit and covered with a whipped cream frosting that feels like a cloud.

This is a versatile cake base. I use it not only for layered birthday cake but for a jelly or cream roll and also for tall cupcakes baked in tulip paper liners just like you find in Asian bakeries. The cake and frosting in most Asian cakes are usually less sweet than western cakes but bursting with fruit goodness. Some use canned fruit but go for the fresh. You can't go wrong!

If adding cut, fresh fruit, add it at the last minute to prevent bleeding onto the frosting. Otherwise whole fruit pieces make delicious and beautiful toppings.

Cream Cake

Ingredients (1 layered cake, 15 cupcakes or 1 roll)


2 cups sifted cake flour

1 cup white sugar (divided)

1 tablespoon baking powder

1 teaspoon salt

1/2 cup vegetable oil

7 egg yolks

3/4 cup cold water

2 teaspoons vanilla extract

7 egg whites

1/2 teaspoon cream of tartar


1 1/2 cups heavy whipping cream

3 Tbs sugar


Preheat oven to 325 degrees F (165 degrees C). Wash two 8 or 9” cake pans in hot soapy water to ensure it is totally grease free. Cut out 2 circles or parchment paper and place on the bottom of each cake pan.

Measure flour, 1/2 cup of sugar, baking powder, and salt into sifter. Sift into large mixing bowl. Make a well; add oil, egg yolks, water, vanilla, to the well. Beat with a whisk until smooth and light. Set aside.

In a large mixing bowl, beat egg whites, remaining 1/2 cup of sugar and cream of tartar until shiny and stiff. Peaks should not flop over but not look dry either. Pour the egg yolk mixture gradually over egg whites, folding in with rubber spatula. Fold gently until evenly mixed and no white lumps. Pour batter into cake pans.

Bake for about 40 minutes. Invert pan until cool.

Prepare frosting. Add heavy cream to mixer with whisk attachment. Start whipping on medium. When cream becomes frothy add sugar 1 spoon at a time. Continue whipping until you get soft peaks. Refrigerate until needed.

Frost with whipped cream between layers and refrigerate. If adding fresh fruit, fruit may be added in between layers but if adding to the top try to wait till last minute as the fruit may “bleed” onto the whipped cream. For fruit between layers I suggest first frosting a thin layer of whipped cream on the bottom cake then piping a "ring" around the outer edge. The ring will keep the fruit contained and keep it from bleeding into the outer frosting. Fill inside of ring with fruit then top with next layer of cake.


This same batter can be made into the delicious sponge cakes in tulip paper liners that we get from the bakery and go so well with coffee! Just pour into cupcake tins lined with tulip paper liners and bake about 20 minutes or until done. Fill each about 3/4 full.

This very same batter can also be used to make jelly or cream rolls. Pour batter into a half sheet tray lined with parchment paper. Spread evenly and give the tray a couple of taps on the counter to bring any bubbles to the surface. Bake about 20 minutes or until cake is set and golden brown. When you remove from oven carefully roll the cake from the long side and lean roll against the side or use some rubber bands to gently hold in place. Let cool completely then gently unroll, frost inside with jelly or whipped cream, and re-roll. Slice and serve immediately place in the refrigerator until ready to slice and serve.

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