Chinese Bakery Sponge with Fresh Fruit
By OcadoLife
Published on 20 May 2025
Inspired by the fluffy, colourful and not-too-sweet Chinatown cakes of her childhood in Melbourne, chef and author Helen Goh has whipped up a Chinese Bakery Sponge with Fresh Fruit that’s perfect for special occasions. “This recipe takes its cue from the cakes I enjoyed as a child but with a little update. Instead of the aerosol-style whipped cream, I’ve made a white chocolate version that’s richer and far more delicious. The cake remains fresh, light and luscious, topped with a vibrant mix of fruit – clashing colours are encouraged.”
Time and servings
1 hrTotal time
14Servings
25 minsPrep time
35 minsCooking time
Ingredients
- 4 large eggs, separated
- 150g caster sugar
- 70ml flavourless oil
- ¼ tsp fine sea salt
- 100ml unsweetened almond milk
- ½ tsp vanilla extract
- ½ tsp almond extract
- 150g self-raising flour
- ¼ tsp cream of tartar
- 150g white chocolate, chopped
- 450ml double cream
- 150g strawberries, hulled and sliced, or other fruit of your choice
- 250g cantaloupe melon, scooped into balls, or other fruit of your choice
- 2 kiwis, halved and sliced, or other fruit of your choice
Method
Step 1
Preheat the oven to 180°C/160°C fan/gas 3. Line the bases (but not the sides) of 2 x 20 cm round, deep cake tins with removable bases.Step 2
To make the sponge cake, combine the egg yolks, 75g sugar, the oil and salt in a large mixing bowl. Using an electric whisk, beat for about 1 min, until light and creamy, then add the almond milk, vanilla extract and almond extract. Whisk until combined, then sift the flour directly into the mix. Whisk gently to incorporate; set aside. Clean the whisk.Step 3
In a separate bowl, beat the egg whites for about 30 secs, until frothy, then add the cream of tartar; whisk until soft peaks form. Add the remaining 75g sugar, 1 tbsp at a time. Continue to beat for a few more secs, until firm peaks form.Step 4
Whisk a third of the egg white mixture into the egg yolk batter until almost incorporated, then fold in the rest with a light hand to avoid deflating the batter, but ensure the egg whites are fully blended.Step 5
Divide the batter evenly between the 2 prepared cake tins (about 320g in each), using a spatula to even the surface. Drop the cake tins on the kitchen counter from a 20 cm height to dispel any large air bubbles. Place in the oven and bake for about 30 mins or until a skewer inserted comes out clean.Step 6
When you take the cakes out of the oven, immediately drop them from a 20 cm height onto a heatproof work surface to help even them out. Put them on a wire rack to cool completely in the tins.Step 7
For the cream filling, place the chocolate into a medium heatproof bowl and set aside. Heat 150ml of the double cream in a small saucepan over medium-low heat until just simmering. Pour it over the chocolate, allow to sit for a few mins; gently stir until the chocolate is melted. Cover and chill until cold.Step 8
When you’re ready to assemble, add the remaining cream to the bowl of cold chocolate ganache and beat with an electric whisk until soft waves form (about 45 secs).Step 9
Release the cakes from the tins by running a thin, flexible knife around the sides, pressing as close to the tin as possible to avoid tearing the cakes. Turn the cakes out and peel the baking paper off the bases. Place one cake on a serving plate; spread a thin layer of white chocolate cream (about 100g) on top. Arrange some strawberries, melon and kiwi or other fruit of your choice over the cream, then sandwich with the second sponge. Spread the remaining chocolate cream evenly over the top and sides of the cake – get creative with a piping bag if you like. Decorate with more fruit and serve.