Chinese Buffet Cake Recipes

CHINESE SPONGE CAKE (CHIFFON CAKE)

Steps:

• Preheat oven to 350 degrees F
• In a metal or glass bowl, beat egg whites until frothy. With the mixer still running, gradually pour in 1/2 cup sugar and cream of tartar until stiff peaks form.
• In a separate bowl, beat egg yolks, water, remaining sugar, vanilla, and oil.
• Whisk flour and baking powder in another bowl.
• Mix flour and yolk mixture.
• Gently fold the flour and yolk into the egg whites.
• Pour into an ungreased angel food tin and bake for 40-50 minutes or until cooked through. The cake should spring back when lightly tapped (not sink).
• For best height, cool the cake in the tin turned upside down, but be careful of the cake falling out of the tin. Cake can be served and stored at room temperature.

CHINESE SPONGE CAKE (BAKED, NOT STEAMED)

Steps:

• Heat water and dissolve sugar. Let cool.
• Mix yolk into sugar water.
• Slowly add flour into the mixture.
• Blend in oil and extract.
• In a large bowl, beat egg whites until peaks are stiff. Add cream of tartar.
• Fold batter from above into egg whites.
• Pour combined batter into an UNGREASED aluminum cake pan (do NOT use a non-stick pan!).
• Bake at 350 degrees for 45-60 minutes until done (when toothpick comes out clean).
• Turn cake upside down and let cool.

TIRAMISU LAYER CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans.
• Prepare the cake mix according to package directions. Divide two thirds of batter between 2 pans. Stir instant coffee into remaining batter; pour into remaining pan.
• Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside.
• To make the filling: In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners' sugar and 2 tablespoons coffee liqueur; beat just until smooth. Cover with plastic wrap and refrigerate.
• To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners' sugar and 2 tablespoons coffee liqueur until stiff. Fold 1/2 cup of cream mixture into filling mixture.
• To assemble the cake: Place one plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart. Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture. Top with coffee-flavored cake layer; poke holes in cake. Pour another third of the coffee mixture over the second layer and spread with the remaining filling. Top with remaining cake layer; poke holes in cake. Pour remaining coffee mixture on top. Spread sides and top of cake with frosting. Place cocoa in a sieve and lightly dust top of cake. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving.
• To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.