fresh cream cake with berries
March 30, 2021
This is my favorite style of cake - light and fluffy, just slightly sweet, topped with whipped cream and fresh fruit. Of course, I do love a slice of rich, dense chocolate, but with this one, I feel like I could just inhale the entire cake!
The recipe below is a combination of all the Asian bakery cake recipes that I scoured the Internet for. I’ve got the number of eggs *just right* so that the cake is tall and fluffy, but not too eggy. The sugar is, obviously, reduced for subtle sweetness, and there’s oil and water added for moistness.
Topped with some billowy whipped cream, an impressive array of fresh berries, a light drizzle of honey for a glistening effect (and of course, more sweetness, if necessary), you’ve got yourself a stunningly beautiful and absolutely delicious dessert.
Or snack, if you see fit. :D
fresh cream cake with berries
Makes one 6-inch cake
1/2 cup cake flour
1/4 cup granulated sugar, divided in half
3/4 tsp baking powder
1/4 tsp salt
2 large eggs, separated
1/4 tsp cream of tartar
2 tbsp vegetable oil
1/2 tsp vanilla extract
3 tbsp water
whipped cream
mixed berries (raspberries, blueberries, blackberries, etc.)
honey, optional
Preheat oven to 350°F. Line the bottom of a 6-inch cake pan with a parchment paper circle, and line the sides with a parchment paper collar. Do not grease the pan or the parchment!
Whip egg whites until foamy. Add cream of tartar, and whip until soft peaks. Then, add in 2 tbsp of sugar, a little at a time. Whip until stiff peaks.
Whisk egg yolks and 2 tbsp of sugar until the mixture is pale and slightly thickened. Add the oil, vanilla extract, and water. Whisk until smooth.
Sift cake flour, baking powder, and salt together. Add into the yolk mixture, and whisk until smooth.
In two additions, gently fold the egg whites into the yolk mixture until just combined and no white streaks remain.
Transfer the batter to the prepared cake pan. Tap a few times to release any air bubbles.
Bake until the top is golden and a toothpick comes out clean, around 25 to 30 minutes. Cool in the pan for 10 minutes. Then, remove from the pan, peel off parchment paper, and allow to cool completely.
Top with whipped cream and mixed berries. For more sweetness, drizzle with some honey.
