I made this Chinese Strawberry Cake for my dad's birthday last month. Chinese desserts are not overly sweet and the typical Chinese style cakes are fruit filled. This strawberry cake was perfect for my dad. It was a hit with my entire family. I love how light and airy the cake was and the whipped cream isn't as heavy as typical frosting. This is a great summertime cake too! I'll admit that this was a more time consuming cake to make but its worth it. I will definitely be making this cake again. Enjoy!
Chinese Strawberry Cake
Ingredients for Cake
1 cup cake flour
6 eggs, separated
2/3 cup sugar, divided
½ teaspoon salt
¼ teaspoon cream of tartar
1 teaspoon baking powder
1 ½ teaspoon vanilla extract
½ cup water
1/3 cup vegetable oil
Ingredients for Whipped
Cream
3 cups heavy whipping cream
½ cup sugar
4 cups strawberries, sliced
Directions
Preheat oven to 350 degrees F.
Separate the egg whites from the egg yolks.
In a large bowl, beat the 6 egg yolks with 1/3 cup sugar,
salt and vanilla until mixture is pale yellow in color.
Add water and vegetable oil to the egg yolk mixture. Continue to beat together.
Next, sift the cake flour and baking powder into the egg
yolk mixture. Stir until combined.
In a stand mixer, using the whisk attachment, whisk together
the egg whites, cream of tartar and 1/3 cup sugar. Beat until egg whites are stiff peaks.
Slowly, fold in half of the egg white mixture into the egg
yolk batter. Fold in remaining egg
whites and do not over mix.
Pour batter evenly into 2 ungreased 8” or 9” round cake
pans.
Bake for 40 minutes.
Allow cakes to cool by inverting onto a cooling rack. This allows the cake to cool upside
down and will prevent the cake from collapsing.
While cake is baking, you can make the whipped cream.
In a stand mixer with whisk attachment or in a large mixing
bowl, using an electric hand mixer, beat the whipping cream until stiff peaks
form. Slowly add in sugar. This could take about 10 minutes.
After cakes are cooled, spread whipped cream on one
cake. Place sliced strawberries in
a single layer on top of the whipped cream.
Place second cake layer on top of strawberries. Use the remaining whipped cream to
frost the top and sides. Decorate
with any leftover strawberries.
Store in refrigerator.
Serves 8 to 10.
