Fruit ’Chiffon’/Sponge Cake
🌱 If you’ve yet to make a Mother’s Day treat or just want to celebrate World Baking Day with a dessert that’s ‘not too sweet’…
🌸 A Light & Lovely Treat for Mother’s Day or World Baking Day! 🌸
If you’ve yet to make a Mother’s Day treat or just want to celebrate World Baking Day with a dessert that’s ‘not too sweet’ (the highest compliment for a dessert)… this Chinese Fruit Sponge Cake is the perfect choice! Soft, airy, and beautifully balanced, it’s a delightful way to celebrate the season.
✨ TCM-Inspired Fruit Topping Ideas for Spring:
🍓 Strawberries – Nourishes Yin & supports digestion
🍊 Mandarins – Clears heat & boosts Qi
🍑 Peaches – Moistens dryness & strengthens the Spleen
🍇 Grapes – Supports blood circulation & energy
Fruit ’Chiffon’/Sponge Cake
INGREDIENTS
Cake Batter
4 egg yolks
40g sugar
40g oil
50g milk
1 tsp vanilla extract
80g cake flour
1/8 tsp salt
Meringue
4 egg whites
50g sugar
1 tsp vinegar
Simple Syrup
50g sugar
100g water
Stabilized Whipped Cream (Option 2)
250g heavy whipping cream
25g sugar
1 tsp gelatin powder
4 tsp water
Decoration
Fresh fruit (strawberries, mandarins, peaches, grapes, etc.)
Extra whipped cream for piping
INSTRUCTIONS
Key TIPS:
✔️ Room Temperature Eggs and Milk – Ensure eggs and milk are not too cold for smoother mixing.
✔️ Gentle Folding – When combining meringue with batter, fold carefully to keep the cake light & airy.
✔️ Don’t Overbake – Remove when the cake is lightly golden and springy to the touch.
✔️ Chill the Metal – Chill the whisk attachments and bowl for 15 minutes before using to whip the cream. ✔️ Let the Cake Chill - For 2 hours before serving
✔️ Fruit Placement Matters – Softer fruits (like strawberries) layer beautifully, while firmer ones (like grapes) work well for decoration.
Prepare the Cake Batter: Whisk egg yolks, sugar, oil, milk, and vanilla. Sift in flour and salt, mix until smooth.
Make the Meringue: Beat egg whites until frothy, add vinegar and whip again. Gradually add sugar, and whip until stiff peaks form.
Combine & Bake: Gently fold meringue into the batter. Pour into a lined cake pan and bake at 350°F (180°C) for 25-30 minutes.
Make Simple Syrup: Heat sugar and water until dissolved. Let cool.
Whip the Cream: Pour heavy cream, icing sugar, and Jello instant pudding mix into a bowl. Whip at medium speed until firm peaks form—smooth and glossy. Avoid over-whipping, or it will turn grainy. *Use immediately, as it sets quickly and won’t spread smoothly if made ahead.
Assemble: Brush cake layers with simple syrup, spread whipped cream, and layer with fruit. Cover with more cream and decorate with fresh fruit.
Chill & Serve: Refrigerate for at least 2 hours before slicing. Enjoy with loved ones!
photo and recipe inspiration to What To Cook Today
