Pnyin - I NEED a recipe for Chinese Cream Cake w/ Fruits!! -

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I NEED a recipe for Chinese Cream Cake w/ Fruits!!
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tinas -

I'm looking for a recipe for chinese cream cakes. The one they use for birthdays and are sold in
chinese bakeries. It is the very light cake accented with fresh fruit (with peaches, kiwi, melon &
strawberries) and whipped cream. I have scoured the net and have found NO recipes that sound like
the cake I want to make, and have only found postings by other people looking for the same
recipe!! Our family usually goes to ChinaTown in Boston when we buy them, but I want to learn to
make my own so we can save on trips to the city...In addition, the Chinese basker clain little
English and don't want to share the recipe...

Do you know how to make these cakes? These are NOT the steamed sponged cakes. I REPEAT, this is
NOT the steamed sponge cake. I need a recipe for this baked cake and the the cream they use...I
have heard the cream is not really cream but some kind of fake substitute..But so yummy anyway!! I
included a link to a picture of one below....

Please help with a full recipe!!! This pursuit has been akin to looking for the holy grail!

- TINA (Below is a pic)





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purplemama -

Hi,

Were you ever able to find a recipe? I have been looking for one myself and came across these two.
I haven't tried them out yet, so I don't know how they taste. They're pretty similar in
ingredients.

CHINESE SPONGE CAKE
(Gai Don Go)

1 1/2 c. cake flour, sifted
9 eggs, separated
1/2 tsp. cream of tartar
1/2 tsp. baking powder
1 c. sugar
1/2 c. water
1/4 c. oil
1 tsp. vanilla

Beat egg whites until slightly foamy. Add 1/2 teaspoon cream of
tartar. Beat again till stiff. Sift together flour, baking powder
and sugar. Add to egg yolks; add water, oil and vanilla and beat
until creamy. Pour the mixture over egg whites gently and fold
until well-blended.

If using a 9 x 13 pan, bake at 350 degrees for about 20 minutes.
If using a tube pan, bake 35-40 minutes, inverting tube pan upside
down while cooling.

Serve with fruit topping and whipped cream.

Chinese sponge cake

1 c Softasilk flour (cake flour)
1 c sugar
6 eggs, separated
1 ts vanilla
1/4 c cold water
1/2 ts salt
1/2 ts cream of tartar
Preheat oven to 325. Beat egg yolk and sugar till creamy. Stir in vanilla. Add flour and water
alternately till mixed well. In a spearate bowl, beat egg white till foamy. Add salt and cream of
tartar. Beat until stiff peak. Fold egg white into batter in batches. Pour into ungreased angel
food cake pan. Bake until toothpick comes out clean, about 50 minutes. Turn upside-down to cool.
Because there's no oil in the cake, it does stick to the pan. Just use a knife to careful go
around the pan. It helps if you use a pan that has a removable bottom.


Hope that helps! LMK how they turn out, if you do get around to baking one.

Tiphanie










tinas -

thanks! I never did come across a comparable recipe..I always thought the (Gai Don Go)
cake was the steamed version which is not what I was looking for..It's amazing how such a simple
cake recipe has managed to be eluded! They are so popular among other asian cultures here but no
one knows how they are made..If it turrns out..I will be the hi of the town..thanks again!










Jennifer Liu -

Did you find the recipe you were looking for? How did the two posted recipes workout? I am looking
for the same recipes myself.










Smithy -

I tried the first recipe and it turned out just as it should be! Yummy! Thanks for sharing the
recipes, Tiph!










floatingmoon -

Please feel free to upload the photo next time. We cannot eat nor smell it, but we can still see
it.












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