. Most of the time, though, I really just want some seasonal fruit, whipped cream, and a soft sponge to soak it all up. In other words: a Chinese bakery-style cake.
Traditionally, the dessert is made with chiffon cake, a fluffy and ethereally light sponge that gets its loft from whipped egg whites that must be gently folded into a batter of yolks, vegetable oil, flour, sugar, and, and salt. But since chiffon cake involves separating eggs , I decided to create a sponge that’s just as tender, without the added stress.
Once the cake is in the oven, you’ll whip heavy cream with confectioners’ sugar. It’s the perfect cake to make on a whim: There’s no need to paddle butter and sugar together or bring your ingredients to room temperature. While most bakeries decorate their cakes with ruffles and ribbons of whipped cream, the cake can be as elegant or unfussy as you want it to be.
Sometimes, I’ll bring out my piping bag and tips to create fanciful swirls and patterns, fan out thin kiwi and strawberry slices, and use my melon baller to create mango orbs. But for casual evenings in, a simple coat of whipped cream and a side of sliced fruit will suffice. It doesn’t matter if it isn’t perfectly iced or as whimsical-looking as the cake from my memory; if I close my eyes, it tastes just as celebratory as the kitschy bakery versions from my childhood.
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