Chinese Cake Recipe?

Question

I am searching for a recipe to make a Chinese birthday/wedding cake. American style cakes are way too sweet and the frosting is a sickly sweet buttercream. Does anyone know where I can find a cake recipe and frosting recipe that is similar to the kinds they sell at chinese bakery. The cakes Im talking about are their standard birthday cakes. The inside is light and spongy. The frosting is similar to a whipped cream... also very light.. Usually the cakes are filled with fresh fruit and the tops are decorated with fresh fruit as well... PLEASE HELP!

Answer 1

The frosting isn't real whipped cream but it is a non-dairy whipped topping, you can buy it at a cake supply store in your area. For the cake those bakeries use a powdered mix from a supplier but you can use the above recipe or go to foodtv.com and find other cake recipes, you can search for chiffon cakes, angel food cakes, sponge cakes, usually homemade cakes aren't as sweet as boxed cakes. I hate buttercream also.

Answer 2

Chinese Sponge Cake
4 eggs
½ cup sugar
½ cup milk
2 cups self-rising flour
½ tsp baking soda
Pinch of salt
2 tbsps lard or shortening
3 tbsps oil
Beat the eggs in a bowl. Add the sugar and continue beating until the mixture is thick and pale in color. Stir in the milk. Sift the flour, soda and salt together and fold into the egg mixture.
Melt the lard and allow to cool, then mix with the oil. Gently stir into the egg mixture. Pour into a greased 8 inch round cake tin and steam for 20 minutes. Remove the cake from the tin while still hot. Cut into 6 to 8 wedges and serve hot or cold.
http://www.chinesefood-recipes.com/chinese_desserts_appetizers_%20recipes/chinese_sponge_cake_recipe.php

Answer 3

Sticky Cake (Nian Gao, Steamed Chinese Fruit Cake)

Find out the history of this traditional New Years dish, and try a recipe. More in this Article

• More Recipes




Related Resources
• Chinese New Years Index



There are many traditions associated with the Chinese New Years season or Spring Festival. However, one important tradition takes place before the old year has come to a close. According to legend, one week before the Spring Festival begins, the Kitchen God returns to heaven to report on a family's behavior during the previous year. A negative report by the Kitchen God means a family will suffer from bad luck during the year to come.

In The Kitchen's God Wife, Amy Tan describes the legend of how the Kitchen God came to exist. Basically, a beggar named Zhang leaped into a fireplace to escape being seen by his former wife. His embarrassment came not from his reduced circumstances, but from the way he had mistreated her. His wife tried vainly to put out the fire, but was ultimately forced to watch her former husband's ashes fly up the chimney. Upon hearing the story, the Jade Emperor decided to reward the man for admitting to his wrongdoings by making him Kitchen God, charged with watching over everyone's behavior.



Not surprisingly given his important task, images of the Kitchen God portray him as a rather imposing figure. The narrator in The Kitchen God's Wife describes one given to her by her mother:

"The man is rather large and is seated in regal splendor, holding a quill in one hand, a tablet in the other. He has two long whiskers, shaped like smooth, tapered black whips."

In order to ensure a favorable report from the Kitchen God, the custom evolved of feeding him Sticky Cake. According to different accounts this was either a bribe, or simply a means of ensuring the Kitchen God's mouth was too full of cake to pass on an unfavorable report. Sticky Cake is steamed (as are most Chinese cakes) and made with glutinous rice flour and dried fruit. The version below uses sugar, but you'll also find recipes using peen tong, a traditional Chinese brown candy.


Sticky Cake (Steamed Chinese Fruitcake)

Yield: 8 Servings

Ingredients
1 tablespoon flour
2 eggs, with whites and yolks separated
1/4 cup butter
1/2 cup sugar
1 1/4 cups glutinous rice flour
1/3 cup milk
1 cup Chinese dried fruits, pitted if necessary and diced*
1 piece crystallized ginger, diced (optional)
1/2 cup chopped walnuts

Directions
Grease a loaf pan that is approximately 4 x 8 inches and set aside.
Beat the egg whites until stiff. Cream together the butter and the sugar. Add the egg yolks and mix thoroughly. Add one-third (a little less than 1/2 cup) of the glutinous rice flour and mix. Add about half of the milk. Continue adding the rice flour and the milk alternately until the entire amount is mixed in.
Stir in whichever fruits you are using and then add the beaten egg whites, folding them into the cake batter.
Pour the cake batter into the loaf pan and steam, covered, for about one hour. Allow to cool and cut into thin slices.

Answer 4

I think you will find some thing here http://www.mormonchic.com/recipe/recipebox/pages/birthday_cakes.asp or http://health.yahoo.com/search;_ylt=AufHlxgCi7Ua6pSOr63NF70Yu7cF?p=cake&b=1&fc=recipe&sc=1&fi=recipe