Can you believe it? It’s almost July. Half the year is gone! When did that even happen. One moment it was New Years and next: boom. July!
We get it, you know how to tell time 😛 Any who, this was very unintentional, but I guess you can say this turned out to be a Fourth of July cake! Well, at least the blue and white part. I mean, who really needs red?
Moving forward, if you’ve never had an Chinese cake from a Chinese bakery, you are truly missing out. They really know how to nail basic fruit cake. You might be thinking, “ew, fruit cake.” Let me tell you, this fruit cake is the best. It’s light and resembles sort of a Chiffon cake or Angel food cake-esque texture. Others also like to call it a Chinese sponge cake.
I decided last minute to dye one of the cakes blue. This added a bit of a boost in terms of appearance. You can try many other colors. Perhaps layer it and make it into an alternative birthday cake like this one. I also made the decision to add coconut flakes to the sides. Now, one could say I did that because my icing skills are not that of Martha Stewart’s level and I would say, you are correct! Quite honestly, I don’t ice cakes very often. I still need to purchase an offset spatula! What kind of baker am I without an offset spatula! Anyways, going back to coconut flakes, I suggest you use it to your advantage. Think of it as a baking hack. If it pairs well with the base cake (i.e if you decide to add flavorings to the sponge cake) then it should be fine. No one will ever know about your sloppy icing job ever again!
Overall, very simple to make. I would highly suggest using a Whip Cream or Meringue based frosting. Buttercream would be overpowering to the lightness of the cake.
[inspired by ThirstyForTea]
1 cup sifted cake flour
1/2 cup + 2 Tbsp sugar
1 1/2 tsp baking powder
1/4 tsp salt
1/4 cup canola or vegetable oil
1/4 cup + 2 Tbsp cold water
1/4 tsp almond extract
1/4 tsp cream of tartar
food coloring (optional)
fruit/coconut flakes for garnishing (optional)
1.) Place egg whites in mixing bowl of the stand mixer. Set egg yolks aside in a medium bowl, then and add water and oil. Place flour, sugar, baking powder, and salt into another medium mixing bowl. Mix the dry ingredients with a wire whisk until evenly incorporated.
2.) Add the cream of tartar to the egg whites, then turn the stand mixer on to medium speed and whip the egg whites to stiff peaks. This will take about 5 minutes. Meanwhile, add the liquid ingredients into the dry ingredients and mix together thoroughly with the hand-held mixer until the batter is completely smooth, and light.
3.) Add half of the batter mixture to the stiff egg whites, being careful not to deflate them. Use a large spatula to fold the batter in with the egg whites until the mixture is just homogenous. Again, be careful in trying not to deflate the egg whites.
4.) Divid evenly among four, 5 inch round cake pans. (This can be easily adjusted to any size cake pan) Preheat oven to 325 degrees F. Bake cakes for approximately 12 minutes. Check to see if completely finish by sticking a toothpick in the center and making sure it comes out clean.
5) Let it completely cool and frost/garnish as desired.