Vitamin cake (维生素水果蛋糕)
Winter in Shanghai is long, wet and cold. Vitamines are known to prevent you from getting a cold. So let’s wrap those vitamines in a delicious cake!
The special part about this recipe is the fluffy sponge which you will definitely succeed in preparing on the first try - Your mom will be impressed by your new mad baking skills!
- 150 g caster sugar (白沙糖)
- 120 g plain flour (面粉)
- 3 eggs (鸡蛋)
- 2 tablespoons cold water (冰水)
- 1 teaspoon baking soda (发面苏打)
Place the egg whites and 3 tablespoons of sugar in a clean bowl and whisk until stiff peaks form. Put the remaining sugar and the egg yolks into another bowl and whisk with electric beaters until light and creamy. Now gradually add the sifted flour and one teaspoon of baking soda, while beating in the egg whites until dissolved. Important: Be especially careful while folding in the egg whites, if you stir too much the sponge will become rather hard after baking. Fill into a cake tin and bake for about 20 minutes until lightly golden.
- 2 packs cake glaze (clear) (果冻)
- 2 tablespoons of caster sugar (面粉)
- 500 ml multivitamin juice (水果汁)
- 1 tin of peaches (黄桃)
In a sauce pan mix the cake glaze powder with 2 tablespoons of caster sugar and gradually add the fruit juice. Stir until all powder has dissolved. Cut the peaches into small cubes and add to the cake glaze mixture. Bring to the boil stirring constantly. Pour the fruit mix over the sponge base and let it chill.
- 2 packs vanilla sugar (香草糖)
- 2 packs cream stiffener
- 500 ml cream (奶油)
Whip the cream with the vanille sugar and cream stiffener until stiff, then spread on top of the cake. Let it set for some minutes before continuing.
- 1 pack of cream pudding (e.g. Apricot/Maracuia creme) (水果布丁)
- 150 g white yoghurt (酸奶)
- 200 ml multivitamin juice (水果汁)
Prepare the cream pudding according to instructions. When set fold yoghurt quickly and lightly into the cream, trying not to lose the volume. Spread the cream on top of the cake. Decorate with piped whipped cream or chocolate bits. Refridgerate for about 2 hours prior to serving.