Table of Contents
In Chinese, it’s known as shuiguo dangao, meaning “fresh fruit cake.” The Korean analogue is saengkeulim keikeu, an eye-catching fresh cream cake topped with strawberries popular on birthdays and at other big-ticket celebrations. For Chinese-Australian Wilhelmina Zhang, the fruit cream cake is pure nostalgia.
Also known in western bakeries as chiffon cakes, they are refreshing with whipped cream and fresh fruit. In a metal or glass bowl, beat egg whites, 1/2 cup sugar, and cream of tartar until stiff peaks form. In a separate bowl, beat egg yolks, water, remaining sugar, vanilla, and oil. Whisk flour and baking powder in another bowl.
Happy baking! This Chinese sponge cake is just like the soft and fluffy kind of cakes you find at Chinese bakeries. Also known in western bakeries as chiffon cakes, they are refreshing with whipped cream and fresh fruit. In a metal or glass bowl, beat egg whites, 1/2 cup sugar, and cream of tartar until stiff peaks form.
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. I have scoured the net and have found NO recipes that sound like the cake I want to make, and have only found postings by other people looking for the same recipe!!
Q: Can I use a different cut of beef for this recipe? A: Yes, you…
Q: Can I use a different type of vinegar instead of rice vinegar? A: Yes,…
Q: Can I use any type of rice for Fried Ginger Rice Tea? A: Yes,…
Q: Can I use canned water chestnuts instead of fresh ones for this recipe? A:…
Q: Can I use a regular pot instead of an electric pressure cooker for this…
Q: Can I use other types of fish for this recipe? A: Yes, while Norwegian…