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The light and fluffy texture of the Chinese cream cake is achieved by using meringue style cake. Meringue is a mixture of sugar, flour and whipped egg whites. The whipped egg whites give the meringue it’s light and airy body.
Cream Cake – Directions 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9×9-inch square pan. 2 Beat eggs in a small bowl until very thick. Add the sugar and the vanilla, beating well. 3 Combine the flour, baking powder, and salt. 4 Bake in preheated oven until a toothpick inserted near the center comes out clean, 30 to 40 minutes.
Chinese Bakery Style Strawberry Sponge Cake. 1 3 oz cake flour. 2 1.4 oz cornstarch. 3 1 cup egg whites (6-7 large eggs) and the yolks separated. 4 2/3 cup sugar. 5 1 tsp vegetable oil ( I used granola oil which also works fine) 6 a splash of vanilla extract. 7 One box of strawberries Instructions.
Recipe for Chinese Sponge Cake / Chinese Cream Cake w/ Fruits!! I’m looking for a recipe for chinese cream cakes. The one they use for birthdays and are sold in chinese bakeries. It is the very light cake accented with fresh fruit (with peaches, kiwi, melon & strawberries) and whipped cream.
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