Cake to Wish a Dear Friend Well in a Brand New City!

Late last year, my good friend Jess found out she’d landed her dream job in our Capital City. She’d worked super hard and was finally rewarded for all her efforts! (Here’s Exhibit A that hard work does eventually pay off 🙂 )

I decided to make Jess your typical Asian Bakery style chiffon cake with cream. Usually when we purchase it, they’ll put either fruit salad (the canned type) or durian in between the fluffy sponge layers, and decorate the top with kiwi fruit, strawberries, cantaloupe, and sometimes mango if you were super lucky. I had none of that on hand (sorry Jess 😉 ) so I decided to use peaches for the filling, and decorate with super cute pink sprinkles.

The inside of the cake looks a bit messy, but it was definitely very easy to eat; because of the lightness of the sponge and whipped cream teamed with the peach slices, eating the entire cake in one sitting could be very easy I’d presume… (must.banish.evil.ideas)!

Anyway, I find that sometimes it’s difficult to express through gifts or a card how much you value a person’s friendship, or how much you’ll miss a person once they move 1000kms away from you, but I guess at least there’s cake you could enjoy during your last catchup together before the farewell 🙂

Good luck Jess, you have all my support in the world.

Asian Style Sponge Cake with Peaches and Cream
This recipe yields enough for 2 times the cake that I made for Jess. 

2 cups sifted cake flour
1 1/2 cups white sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup vegetable oil
7 egg yolks
3/4 cup cold water
2 teaspoons vanilla extract
1 teaspoon lemon extract
7 egg whites
1/2 teaspoon cream of tartar

  • Preheat oven to 165C
  • Wash two 8inch cake tins in hot soapy water to ensure it is totally grease free
  • Line the bottom of each cake tin with baking paper
  • Measure flour, sugar, baking powder, and salt into sifter and sift into a large bowl
  • Make a well in the centre of the dry ingredients
  • In this order, add oil, egg yolks, water, vanilla extract into the well. Set aside and do not beat.
  • In a large mixing bowl, beat the egg whites and cream of tartar together until stiff peaks form. Make sure your beaters and bowl are both free from grease
  • Using the same beaters you used to beat the egg whites, beat the egg yolk batter until smooth and light
  • Pour gradually over egg whites, folding in with a rubber spatula.  Do not stir.
  • Divide batter evenly into the prepared cake tins.
  • Bake for 40 minutes or until a cake skewer into the centre comes out clean.
  • Cool completely before frosting with whipped cream
Whipped Cream & Peaches
120ml of full fat heavy cream
3 tablespoons of sifted icing sugar
1 teaspoon of vanilla essence
Tinned peach slices
  • Beat heavy cream until stiff peaks are about to form
  • Add in the sifted icing sugar and vanilla essence
  • Beat to combine
Constructing the Cake
  • Using the natural juice/syrup of the tinned peaches, spread generously on the cake to be used as the bottom layer
  • Spread evenly over the peach juice with a layer of whipped cream
  • Layer peaches on top of cream
  • Place the next cake layer on top. At this stage, if you are having more than 2 layers, repeat the process of spreading the syrup, then cream, then peaches, otherwise
  • Frost the entire cake with whipped cream
  • Decorate with fresh fruit, nuts, or in my case, sprinkles.
  • Have fun!
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Comments

  1. You’re so sweet T_T
    The sponge was the highlight – fluffy, light and moist!
    Going to miss getting all the freebies lol.
    Lovely as always and will check-in again 😀

  2. Ooh I love Asian sponge cakes! Thank you so much for sharing this recipe. I will definitely try this soon! Strangely enough, this cake sounds like a typical Swedish summer cake which is also layered with fruit (often tinned fruit) and whipped cream. My sister-in-law is Swedish and she always makes one of these cakes for birthdays and celebrations.

    • Hi Thanh,
      Thanks for your comment. You must take piccies of the Swedish cake that you sister-in-law bakes next time she makes them, I’d love to see them 🙂

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