This recipe for Chinese Bakery-Style Mixed Fruit cake features a soft and tender chiffon sponge cake filled with a layer of mixed fruit and luscious whipped cream. It's a classic cake for Chinese birthday celebrations.
Why you'll love this recipe
This Chinese mixed fruit cake is:
Straightforward to make: I've streamlined the process to make it simple and easy to follow.
Nostalgic: relieve all those birthday cake memories with the taste of this cake!
Worth the effort: it's super rewarding to be able to make this cake for your loved ones at home!
Delicious: and most importantly, not too sweet!
The base of this sponge cake is uses a chiffon cake, which is soft, light and tender, the hallmark of a classic Chinese bakery cake.
It makes a two layer 6" round cake, which can feed anywhere from 6-8 people.
Ingredients you'll need
- 1 batch Swiss roll cake: baked in 2 x 6" round cake pans
- heavy whipping cream: cold, at least 36% milkfat
- powdered sugar: adds a little sweetness to the cream
- vanilla extract: adds flavor to the cake and cream
- mixed fruit cocktail: comes in a can or jar containing peaches, pears, cherries, pineapple, drained
- fresh fruit: strawberries, kiwi, cantaloupe, honeydew, grapes, etc; you can use any fruit you like here
- strawberry jam: or apricot jam, to glaze the fruit and give it a shiny appearance
You can find these ingredients at your local supermarket or grocery store.
How to make it
Make the cake:
Make a batch of Swiss Roll Cake, except that you will divide the batter into two round 6" cake pans.
Key visual steps:
Prepare the fruit:
Drain the fruit cocktail and blot dry.
Cut the fruit into smaller pieces.
Use a melon baller to scoop out cantaloupe and honeydew balls.
For the strawberries and kiwi, you can cut them into slices.
Set aside.
Make the fruit glaze:
Place 1 tablespoon strawberry jam or apricot jam to a bowl and heat in a microwave for 10-15 seconds, until warm.
Add 1-2 tablespoon of water to loosen, stirring the glaze until it is smooth.
Note: if using strawberry jam, place the jam through a sieve to remove any large chunks.
Make the whipped cream frosting:
Pour cold heavy cream into a bowl fitted with a wire whisk.
Add in powdered sugar and vanilla extract.
Whip until cream reaches medium-firm peaks.
Assemble:
Place a cake round on a cake board.
Dollop whipped cream onto the cake and spread evenly with an offset spatula.
Add a layer of strawberry and kiwi, and top with the diced mixed fruit.
Add another layer of whipped cream over the fruit.
Place the second layer of cake on top of the cream.
Decorate with the remaining whipped cream, and top with assorted fruit: strawberry, kiwi, honeydew, cantaloupe, peaches, etc.
Use a pastry brush to lightly glaze the fruit.
Store the cake covered in the fridge until ready to serve.
How to serve
Use a sharp serrated knife to cut the cake into slices and serve.
Serve this classic Chinese birthday cake after a celebratory meal, including noodles, longevity peach steamed buns, and dyed red eggs.
This cake would be delicious with a scoop of vanilla ice cream, mango ice cream, or jasmine ice cream as well.
How to store
Store the cake covered in a container in the refrigerator until ready to serve.
The cake can be stored for up to 2 days in the fridge.
Due to the nature of the fresh fruit filling and topping, this cake is not suitable for freezing.
Expert tips & FAQs
Whipping egg whites:
Ensure your bowl for beating the egg whites is clean, with no traces of oil.
Give the bowl and whisk a quick wipe with paper towel and a bit of lemon juice or vinegar prior to adding the egg whites.
Whipping cream:
For best results, chill the bowl and whisk prior to whipping the heavy cream.
Ensure the cream is cold so that it can whip up with more volume.
Be careful not to overbeat the cream, or it will turn to butter. Once it turns to butter, you'll have to start over again.
Cutting the cake:
Use a sharp cake knife or serrated knife to make a gentle sawing motion while cutting down.
For clean cuts, dip the knife in a glass of warm water and wipe with a towel in between cuts.
Can I make the cake ahead of time?
You can make the cake ahead of time (1 day ahead) and wrap well with plastic wrap or aluminum foil. Leave at room temperature.
Notes
This cake is primarily leavened with egg whites.
I've added in baking powder as an option for additional lift, but you can make this cake without the chemical leavener.
Variations
For different flavor, try adding jasmine tea to make a matcha jasmine tea chiffon cake, or sub in taro paste for a taro coconut cake.
Try a cream cheese frosting in this berry chantilly cake, or stick with a simple strawberry and cream cake.
Add mango slices to make a larger variation of a Mango Chantilly Cake.
Other celebratory cake recipes you may like
Be sure to check out these recipes:
Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!
Chinese Bakery-Style Mixed Fruit Birthday Cake
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
Cake:
- 3 egg yolks
- 30 g granulated sugar
- 30 g avocado oil or any light vegetable oil
- 30 ml whole milk
- 1 teaspoon vanilla extract
- 60 g cake flour sifted
- 1 teaspoon baking powder optional
- 3 egg whites room temperature
- ¼ teaspoon cream of tartar
- 30 g granulated sugar
Fruit filling:
- 1 can mixed fruit cocktail drained and cut into smaller pieces
- 2-3 fresh strawberries sliced, plus extra for garnish
- 1 kiwi sliced
- ½ fresh honeydew melon diced or balled
- ½ fresh cantaloupe diced or balled
Fruit glaze:
- 1 tablespoon strawberry or apricot jam
- 1-2 tablespoon water
Whipped cream frosting:
- 375 ml heavy whipping cream at least 36% milkfat, cold
- 2 tablespoon powdered sugar
- 2 teaspoon vanilla extract
Instructions
Make the cake:
- Prepare 2 x 6" round cake pans by lining the bottoms with parchment paper. Set aside.
- Separate the egg whites from the egg yolks into 2 different bowls (one for egg whites and one for egg yolks).
- Preheat the oven to 325°F/163°C.
- Combine the egg yolks with 30g sugar and whisk together. Add in the oil, milk, vanilla extract and whisk again.
- Sift the cake flour and baking powder (if using) over top of the egg yolk mixture and whisk to combine, until there are no lumps.
- In a clean stand mixer bowl fitted with a whisk attachment, add the room temperature egg whites.
- Turn on the mixer on low speed.
- Once the egg whites become foamy with bubbles, add in a little cream of tartar (or lemon juice/vinegar).
- Gradually increase the speed of the mixer, and slowly pour in the granulated sugar.
- Continue to whip the egg whites until fluffy, shiny and reaches a soft peak. (The egg whites will form a curved tail at the end of the whisk).
- Using a spatula, fold about ⅓rd of the egg whites into the egg yolk batter. This will help to loosen up the egg yolk batter.
- Note: Folding is different than stirring. It takes a lighter hand to not deflate the whipped egg whites. To fold, take the spatula to the bottom of the mixture, and scoop up (a slow flick of the wrist) while turning the bowl about 90 degrees. Continue to turn the bowl and fold until the mixture is almost homogeneous.
- Add the next 3rd of the egg white mixture, folding it into the egg yolk mixture. Continue to fold until all of the remaining egg white mixture is incorporated into the batter, but be sure not to overfold or the egg whites will be deflated.
- Transfer the cake batter evenly into the 2 round 6" cake pans. (I use a digital scale to do this).
- Give the pans a few taps to release any trapped air bubbles.
- Bake at 325°F/163°C for 25-30 minutes, or until a toothpick inserted comes out clean.
- Remove the cakes from the oven and carefully drop them on the counter from a height of about 1' (to prevent too much shrinkage).
- Cool the cakes in the pan for about 2 minutes before transferring to a wire rack to cool completely.
Prepare the fruit:
- Drain the fruit cocktail and blot dry.
- Cut the fruit into smaller pieces. (Note: If making a larger cake you can leave them as is).
- For the strawberries and kiwi, cut them into slices.
- Use a melon baller to scoop out cantaloupe and honeydew balls. Set aside.
Make the fruit glaze:
- Place 1 tablespoon strawberry jam or apricot jam to a bowl and heat in a microwave for 10-15 seconds, until warm.
- Add 1-2 tablespoon of water to loosen, stirring the glaze until it is smooth.
- Note: if using strawberry jam, place the jam through a sieve to remove any large chunks.
Make the whipped cream frosting:
- Pour cold heavy cream into a bowl fitted with a wire whisk.
- Add in powdered sugar and vanilla extract.
- Whip until cream reaches medium-firm peaks.
Assemble:
- Place a cake round on a cake board.
- Dollop whipped cream onto the cake and spread evenly with an offset spatula.
- Add a layer of strawberry and kiwi, and top with the diced mixed fruit.
- Add another layer of whipped cream over the fruit.
- Place the second layer of cake on top of the cream.
- Decorate with the remaining whipped cream, and top with assorted fruit: strawberry, kiwi, honeydew, cantaloupe, peaches, etc.
- Use a pastry brush to lightly glaze the fruit.
- Store the cake covered in the fridge until ready to serve.
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
Raymund | angsarap.net
You made me miss HK which was my home during the early 2000's, I remember these sold on bakeries. Yum, not too sweet, just right!
Michelle
These cakes are ubiquitous at Chinese bakeries! Definitely not too sweet, and light and delicious 🙂 Thanks Raymund!
Dawn
I adore fruity desserts, so this cake is totally calling my name! The variety of fruit on top of the cake looks so colourful and yummy. Love to have a slice right about now.
Michelle
Thanks so much Dawn! Love all different fruits in this cake, perfect for those who are indecisive 😉
Linsey
This cake recipe is easy to follow and the mixed fruits are easily available. I always like the fruits paired with the cream as they provide a balance of sweetness with the cake. Thanks Michelle!
Michelle
Thanks Linsey, you're right, the fruit pairing with the cream and cake is heavenly!
Ben | Havocinthekitchen
I tend to like cakes with a more complex flavour and texture profile, but I also love this fruity one - it seems to be light, fluffy, and delicious. Loving the simple yet elegant decor!
Michelle
Thanks Ben, sometimes simple is best! 🙂 This cake is a classic for that reason! 😉
Neil
This Chinese Bakery-Style Mixed Fruit cake is a delightful tribute to tradition and taste! A slice of pure indulgence and celebration for anyone fortunate enough to enjoy it. Yum!
Michelle
Thank you so much Neil! Indeed, a wonderful cake for celebration 🙂
Healthy World Cuisine
It's just like the beautiful cakes in the Hong Kong bakeries but much better because it is homemade. So beautiful too!