Chinese Bakery Cake

By zircon50

Ingredients

• CAKE:
• 1 1/4 cups all-purpose flour
• 1/4 cup granulated sugar
• dash salt
• 6 egg whites, at room temperature
• 1 tsp cream of tarter
• 1/2 cup granulated sugar
• 6 egg yolks, at room temperature
• 2/3 cup granulated sugar
• 1/2 cup orange juice
• 1 tbsp finely grated orange rind
• ICING:
• approx. 2 1/2 cups whipping cream, chilled
• 4 tbsp sifted powdered sugar
• FRUIT AND GARNISHES:
• or more of the following:
• 1 to 2 cans fruit cocktail, drained
• Sliced strawberries
• Sliced peaches
• Fresh raspberries
• Fresh blueberries
• Sliced kiwifruit
• Sliced almonds or other nuts (optional), toasted

Preparation

Step 1

Sift together the flour, the ¼ cup sugar and salt. Set aside.

In large bowl, beat egg whites and cream of tartar on high speed till soft peaks form. Gradually add the ½ cup sugar, about 2 tbsp at a time, beating on high speed until stiff. Set aside.

In medium to large bowl, beat egg yolks and the 2/3 cup sugar on high speed until pale and thick, about 5 minutes. Add orange juice and orange rind. Gradually add about one-fourth of the flour mixture, beating on low speed just till moistened. Repeat beating in the remaining flour mixture, a fourth at a time.

To lighten the egg yolk mixture, fold in about 1 cup of the egg white mixture. Then fold the yolk mixture into the remaining egg white mixture. Lightly fold until just combined. Pour batter into an ungreased 10-inch round springform pan. A 9-inch round pan will also work, but it will make a very high cake, and you will have to lengthen the baking time slightly. (Or you can use two or three 8-inch or 9-inch cake pans, but you will have to reduce the baking time considerably -- i.e. you should test the cake after 25 minutes in the oven, if using two cake pans).

Bake at 325° F for 50 to 60 minutes or until toothpick inserted in centre comes out clean. Cool completely on a wire rack. Using a narrow spatula, loosen sides of cake and remove cake from pan. Set aside.

Place the whipping cream and powdered sugar in a large chilled bowl. Beat on high speed just until stiff.

To assemble the cake, carefully slice the cake into three even layers using a long serated knife.

Place first layer on large serving plate. Spread with some of the whipped cream. Sprinkle with your choice of fruit. Top with a little more cream. Place second layer on top and repeat as for first layer.

Place third layer on top. Cover sides and top of cake with whipped cream. Lightly press the sliced nuts, if using, onto the sides. Then pipe whipped cream on top of the cake in swirls or ruffled borders and decorate with the remaining fruit. Be creative and colourful!

After decorating, refrigerate for up to 24 hours before serving. Makes 12 to 16 servings.