Chinese Bakery Fruit Cake

Makes 1-6″ cake. You can easily make an 8″, 9″, or 10″ cake by doubling the ingredients and adding to the baking time.

Ingredients:

CAKE

• 1 cup sifted cake flour or 1 cup minus 2 tbsp all purpose flour + 2 tbsp cornstarch
• 1/2 cup + 2 Tbsp sugar
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup canola or vegetable oil
• 4 eggs
• 1/4 cup + 2 Tbsp cold water
• 2 tsp vanilla extract
• 1/4 tsp cream of tartar

WHIPPED CREAM FROSTING

• 300 ml heavy cream
• 3 Tbsp powdered sugar

fruits of your choice, sliced 1/4″ thick  strawberries, mango, canned pineapple slices-cut in half, and kiwi), blotted well with paper towels

Directions:

1. Make the Cake. Place egg whites in mixing bowl of the stand mixer. Set egg yolks aside in a medium bowl, then and add water, oil, and extracts. Place flour, sugar, baking powder, and salt into another medium mixing bowl. Mix the dry ingredients with a wire whisk until evenly incorporated.
2. Add the cream of tartar to the egg whites, then turn the stand mixer on to medium speed and whip the egg whites to stiff peaks. This will take about 5 minutes. Meanwhile, add the liquid ingredients into the dry ingredients and mix together thoroughly with the hand-held mixer (or large whisk) until the batter is completely homogenous, smooth, and light.
3. Add half of the batter mixture to the stiff egg whites, being careful not to deflate them. Use a large spatula to fold the batter in with the egg whites until the mixture is just homogenous. Again, be careful in trying not to deflate the egg whites.
4. Pour into an ungreased baking ban. Bake on 325 degrees F until a toothpick comes out clean, around 30 mins
5. Use a knife to loosen the edges of the cake from the pan, then use your hand to peel them out of the pan entirely. Place the cake on the cooling rack once again, until they completely cool.
6. Make the Frosting. Pour whipped cream into a large mixing bowl and powdered sugar then whip with hand-held mixer to stiff peaks.
7. Cut the cake in half and spread a thin layer of whipped cream frosting then place fruit. Add the other half of the cake and coat with frosting to cover all sides and top of the cake. Please in the fridge to chill. For best results, chill the cake for at least 2 hours before cutting and serving.

Adapted from http://thirstyfortea.com/2014/09/22/chinese-bakery-birthday-cake/