Asian Fresh Fruit Cake

Asian Fresh Fruit Cake is a delicacy created using traditional homemade techniques for a well developed rich, moist sponge cake that is absolutely beautiful when covered in the stabilized whipped cream that tastes even better than it looks. This cake is commonly found in asian markets, but mine is better.

Heavenly moist rich Asian Fresh Fruit Cake is a delicious authentic Asian style sponge cake that will hypnotize you with its allure as your senses tingle with pleasure from the fresh flavors. The stabilized whipped cream is perfectly balanced with sweetness and is very good with your favorite fresh fruit. This recipe unlocks some secretes to a style of cake that is traditionally an Asian store featured item. The cake is not too sweet and is almost subtle in how elegant it delivers its taste profile. The combination of homemade and natural made flavors are perfect on any occasion. I highly recommend trying this recipe at least once to see for yourself just how delicious it really is.

Watch the video and follow the instructions below to have this Asian Fresh Fruit Cake on a plate near you. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. This is perfect for celebrations, gatherings or just with a nice cup of tea or coffee. Thanks for visiting an I hope you enjoy this dessert on your next eatfoodlicious experience.

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Separate the egg whites from the egg yolks.

In a medium bowl: Combine 4 egg yolks and ¼ cup of sugar. Beat for 3-4 minutes or until smooth and light yellow. Add vanilla extract, canola oil, milk and mix.

Add flour, baking powder & salt to the bowl. Make sure that you sift the dry ingredients before mixing them into the wet ingredients.

Mix everything together. 

In a separate large bowl: add the 4 egg whites and whip for 4-5 minutes until soft peaks begin to form. Continue to whip while adding 2 tbsp sugar to the bowl, then add the other 2 tbsp of sugar while whipping until stiff peaks. Add cream of tartar, vanilla extract and whip until stiff peak forms.

Use a spatula and fold the ¼ of the egg whites into the egg yolk mixture. Repeat this step 3 more times and fold them together until consistent and smooth. Divide the batter into 2 round pans (8″). Use a toothpick: make zig zag lines to remove air bubbles. Lift and tap the pans a few times to remove extra air bubbles from the batter. 

Bake for 25 minutes. Remove cake pan from the oven and let sit on a baking rack (1″ above a flat surface) for 15 minutes. Remove cake from the pan and let completely cool on the baking rack. 

Stabilized Whipped Cream

Place a metal bowl & whisk attachments in the freezer for 1 hour. Just right before you remove the bowl from the freezer. In a small bowl: combine cold water, gelatin and mix until well combined. Microwave the gelatin in 45-60 seconds or until it becomes liquid forms & set aside. Add cold heavy whipping cream to the bowl and whip for 6-8 minutes until stiff begins to form. Add powdered sugar, vanilla extract and whip until well combined. Slowly add warm gelatin mixture (microwave again if needed) and whip until stiff peaks. Refrigerate until ready to use. 

Assemble 

Cake Syrup – In a small bowl: add 2 tbsp sugar and 4 tbsp boiling hot water. Mix until the sugar is fully dissolved. Use a cake leveler- slice the cake into a level layers. Place cake on a clean plate/cake tray. Brush a generous amount of cake syrup on top of the 1st layer cake

Then add a thick layer of whipped cream on top.

Add sliced strawberries on the cream. Carefully add the 2nd layer cake on top of the strawberries, then brush with the rest of the syrup.

Spread whipped cream on top and sides of the cake.

Use a cake scraper to level and smooth the cream. Place cake back in the refrigerator for 1 hour.

Fruit Syrup – In a small bowl: add 2 tbsp sugar and 2 tbsp boiling hot water. Mix until the sugar is fully dissolved and set aside. While the cake is in the refrigerator: rinse, clean & pat dry the fresh fruits with a paper towel. Remove the cake from the refrigerator. Decorate the cake with fresh fruits, then brush the syrup on top of the fruits. Place the cake back in the refrigerator for 30 minutes. Just before serving decorate with whipped cream. 

Slice & Enjoy!

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Asian Fresh Fruit Cake

Asian Fresh Fruit Cake is a delicacy created using traditional homemade techniques for a well developed rich, moist sponge cake that is absolutely beautiful when covered in the stabilized whipped cream that tastes even better than it looks. This cake is commonly found in asian markets, but mine is better.
No ratings yet
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Baked Goods, Dessert
Cuisine Asian, Chinese, Japanese, Korean, vietnamese
Servings 8
Calories

Equipment

  • 2 8" round pans

Ingredients
  

Cake

  • 4 large eggs
  • 1 cup cake flour
  • ½ cup (divided) granulated sugar
  • ½ cup whole milk room temp
  • ¼ cup canola oil
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • ½ tsp salt
  • ½ tsp cream of tartar

Stabilize Whipped Cream

  • 2 ½ cups cold heavy whipping cream
  • ¼ cup powdered sugar
  • ½ tsp vanilla extract
  • 2 tbsp water
  • 2 tsp gelatin no flavor

Cake Syrup

  • 4 tbsp hot water
  • 2 tbsp sugar

Fruit Syrup

  • 2 tbsp hot water
  • 2 tbsp sugar

Instructions
 

  • Preheat the oven to 325°F. Place parchment paper on the bottom of the two 8" round pan & grease the sides with cooking flour spray or butter. Separate the egg whites from the egg yolks. Set aside.
  • In a medium bowl: Combine 4 egg yolks and ¼ cup of sugar. Beat for 3-4 minutes or until smooth and light yellow. Add vanilla extract, canola oil, milk and mix. Add flour, baking powder & salt to the bowl. Mix everything together. Make sure that you sift the dry ingredients before mixing them into the wet ingredients.
  • In a separate large bowl: add the 4 egg whites and whip for 4-5 minutes until soft peaks begin to form. Continue to whip while adding 2 tbsp sugar to the bowl, then add the other 2 tbsp of sugar while whipping until stiff peaks. Add cream of tartar, vanilla extract and whip until stiff peak forms.
  • Use a spatula and fold the ¼ of the egg whites into the egg yolk mixture. Repeat this step 3 more times and fold them together until consistent and smooth.
  • Divide the batter into 2 round pans (8"). Use a toothpick: make zig zag lines to remove air bubbles. Lift and tap the pans a few times to remove extra air bubbles from the batter.
  • Bake for 25 minutes. Remove cake pan from the oven and let sit on a baking rack (1" above a flat surface) for 15 minutes. Remove cake from the pan and let completely cool on the baking rack.

Stabilized Whipped Cream

  • Place a metal bowl & whisk attachments in the freezer for 1 hour. Just right before you remove the bowl from the freezer. In a small bowl: combine cold water, gelatin and mix until well combined. Microwave the gelatin in 45-60 seconds or until it becomes liquid forms & set aside
  • Add cold heavy whipping cream to the bowl and whip for 6-8 minutes until stiff begins to form. Add powdered sugar, vanilla extract and whip until well combined. Slowly add warm gelatin mixture (microwave again if needed) and whip until stiff peaks. Refrigerate until ready to use.

Assemble

  • Cake Syrup – In a small bowl: add 2 tbsp sugar and 4 tbsp boiling hot water. Mix until the sugar is fully dissolved.
  • Use a cake leveler- slice the cake into a level layers. Place cake on a clean plate/cake tray. Brush a generous amount of cake syrup on top of the 1st layer cake, then add a thick layer of whipped cream on top. Add sliced strawberries on the cream. Carefully add the 2nd layer cake on top of the strawberries, then brush with the rest of the syrup. Spread whipped cream on top and sides of the cake. Use a cake scraper to level and smooth the cream. Place cake back in the refrigerator for 1 hour.
  • Fruit Syrup – In a small bowl: add 2 tbsp sugar and 2 tbsp boiling hot water. Mix until the sugar is fully dissolved and set aside. While the cake is in the refrigerator: rinse, clean & pat dry the fresh fruits with a paper towel.
  • Remove the cake from the refrigerator. Decorate the cake with fresh fruits, then brush the syrup on top of the fruits. Place the cake back in the refrigerator for 30 minutes. Just before serving decorate with whipped cream.

Slice, serve & enjoy!

    Video

    Keyword asian fresh fruit cake, best asian fresh fruit cake, easy asian fresh fruit cake, homemade asian fresh fruit cake, homemade asian fresh fruit sponge cake
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    Quick & Easy Cucumber Kimchi

    Quick & Easy Cucumber Kimchi is crunchy fun of flavor and just a bit spicy (turn up the heat if you dare). This is absolutely one of my favorite ways to enjoy Cucumbers. This is a great main entree or side salad. It is perfect for a light lunch with a small bowl of fresh rice. I love to sit and chat while snacking over a shared salad and this one adds some heat to the conversation.

    Watch the video and follow the instructions below to be on your way to a nice salad that is great on any occasion. Like and share this or any of the recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications.

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    Sliced cucumbers

    1 carrot peeled & julienne

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    Quick & Easy Cucumber Kimchi (10 minutes)

    Refreshing Cucumber Kimchi that is so delicious, everyone will love it.
    No ratings yet
    Prep Time 10 minutes
    Total Time 10 minutes
    Course Side Dish
    Cuisine Asian, Korean
    Servings 6
    Calories

    Ingredients
      

    • 8 cucumber Persian
    • 2 tsp salt
    • 1 carrot peeled & julienne
    • ½ onion thinly sliced
    • 2 garlic cloves minced
    • ½ cup rice vinegar +/- adjust to your liking
    • 1 tbsp sesame oil
    • 2 tbsp ground gochugaru (Korean flakes) +/- adjust to your liking
    • 2 tsp fish sauce +/- adjust to your liking
    • 2 tsp granulated sugar +/- adjust to your liking

    Instructions
     

    • Rinse, clean, and chop the cucumbers into ½" thick. Place in a bowl. Add salt and mix. Let rest for 10 minutes (to help draw out / release excess water).
    • After the 10 minutes are up, rinse the cucumbers with water. Then firmly squeeze the cucumbers to remove any excess liquid. Then place them in a clean bowl.
    • Add the rest of the ingredients to the bowl of crushed cucumbers and mix thoroughly. Let sit for at least 10 minutes before eating. Place leftovers in a air tight jar and keep in the refrigerator.

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      Video

      Keyword 10 cucumber kimchi, best cucumber kimchi, easy cucumber kimchi, quick and easy cucumber kimchi
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      Asian Honey Chicken Breast

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      Asian Honey Chicken Breasts are easily prepared at home. Change up the way you have your Chicken Breast family pack by watching the video and following the instructions below. Feel free to share this or any of my recipes from my growing catalogue of daily suggested meal options. Also hit the like button, leave a comment and let us know how you enjoyed this simple to follow recipe.

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      Clean and slice the chicken in half – lengthwise (4 filets). Optional: Use a meat pounder to tenderize the each chicken to an even ⅓” thick.

      Season both sides of the breasts with salt & pepper. Place the flour in a shallow bowl. Coat both sides of the chicken with flour.

      Then gently shake off the excess.

      Heat the pan up to medium-high. Add 2 tbsp butter (wait until it melts). Add chicken breasts and cook for 3-4 minutes per-side or until lightly golden brown. Depending on the size of the pan, you may need to do this is 2 batches. Remove breast and set aside. 

      Add butter and wait for 30 seconds. Add garlic, soy sauce, honey, vinegar and mix.

      Return chicken to the pan. Cook for 2-3 minutes or until the sauce has reduced by about half.

      Flip the chicken every minute or so to get a good coat of sauce.

      Serve with rice, noodles or salad.

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      Asian Honey Chicken Breasts

      Sticky sweet and simply delicious.
      No ratings yet
      Prep Time 5 minutes
      Cook Time 12 minutes
      Total Time 17 minutes
      Course Main Course
      Cuisine Asian, Chinese
      Servings 4
      Calories

      Ingredients
        

      • 2 boneless skinless chicken breasts
      • ½ cup honey
      • 2 tbsp soy sauce
      • 2 tbsp rice vinegar or white vinegar
      • 4 tbsp (divided) unsalted butter or olive oil
      • ¼ cup flour
      • 3 garlic cloves minced
      • salt & pepper

      Instructions
       

      • Clean and slice the chicken in half – lengthwise (4 filets). Optional: Use a meat pounder to tenderize the each chicken to an even ⅓" thick. 
      • Season both sides of the breasts with salt & pepper. Place the flour in a shallow bowl. Coat both sides of the chicken with flour, then gently shake off the excess.
      • Heat the pan up to medium-high. Add 2 tbsp butter (wait until it melts). Add chicken breasts and cook for 3-4 minutes per-side or until lightly golden brown. Depending on the size of the pan, you may need to do this is 2 batches. Remove breast and set aside.
      • Add butter and wait for 30 seconds. Add garlic, soy sauce, honey, vinegar and mix. Return chicken to the pan. Cook for 2-3 minutes or until the sauce has reduced by about half. Flip the chicken every minute or so to get a good coat of sauce.

      Serve with rice, noodles or salad.

        Video

        Keyword asian honey chicken 15 minutes, asian honey chicken breast, best asian honey chicken breast, easy asian honey chicken breast, easy slow cooker glazed honey chicken recipe, honey chicken breast
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        Watch the short video and follow the simple instructions below and repeat this rewarding experience in your home today. The flavor and texture of fresh made tofu goes great with almost anything you want to give a gorgeous presentation to, just follow this basic process and you will have a pleasingly delicious meal. Like and share this or any of my recipes you find interesting. Also feel free to leave a comment because the only thing I like doing more than eating and cooking is talking about eating and cooking. Ohh & don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Thanks for visiting and see you again soon!

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        In a bowl: combine all the ingredients together and mix. Set aside until ready to use.

        Cut the tofu into 8 pieces. Using paper towels, gently press down on each tofu to remove excess liquid.

        Heat the non-stick pan to medium-high. Add oil and wait for 30-45 seconds. Pan fry the tofu for 6-8 minutes (flip occasionally) or until all sides are golden and crisp.

        Add sauce mixture to the pan. Turn down the heat to medium and cook/simmer for 3-4 minutes or until tofu has absorbed ~half of the liquid. Make sure to flip and rotate the tofu during cooking for best results.

        Add chopped green onions and mix. Remove from heat source.

        Garnish with chopped green onions.

        Serve with warm rice.

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        Braised Tofu (Dubu Jorim)

        Simple braised tofu (Dubu Jorim) is tender, juicy and full of delicious flavors.
        5 from 1 vote
        Prep Time 5 minutes
        Cook Time 15 minutes
        Total Time 20 minutes
        Course Main Course, Side Dish
        Cuisine Asian, Korean
        Servings 4
        Calories

        Ingredients
          

        • 14-16 oz extra firm tofu
        • 3 tbsp canola or vegetable oil

        Sauce

        • ¼ cup soy sauce
        • ¼ cup water
        • 1 tbsp sesame oil
        • 1 tbsp mirin or shaoxing cooking wine
        • 2 tsp Gochugaru flakes Korean red pepper flakes
        • 2 tsp granulated sugar
        • 1 tsp grated ginger
        • 3 garlic cloves minced
        • 1 bunch green onions chopped

        Instructions
         

        Sauce

        • In a bowl: combine all the ingredients together and mix. Set aside until ready to use.

        Pan Fry Tofu

        • Cut the tofu into 8 pieces. Using paper towels, gently press down on each tofu to remove excess liquid.
        • Heat the non-stick pan to medium-high. Add oil and wait for 30-45 seconds. Pan fry the tofu for 6-8 minutes (flip occasionally) or until all sides are golden and crisp.
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        Garnish with chopped green onions. Serve with warm rice.

          Video

          Keyword best korean braised tofu dubu jorim, brasied tofu dubu jorim, easy braised tofu, korean braised tofu, korean dubu jorim, plant based braised tofu, vegan braised tofu
          Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

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          Clean, chop (½” cubes) and pat the salmon dry with a paper towel. Place them in a bowl. Add the rest of the marinade ingredients and mix well. Cover and marinate for 15 minutes.

          Add 2 tbsp of oil to a wok/pan and heat up to medium-high. Add salmon and cook for 4-5 minutes. Make sure all sides are nicely seared. Remove salmon and set aside.

          Place the chopped onions and minced garlic in the pan/wok. Cook for 1-2 minutes or until fragrant.

          Turn up the heat to high. Add cold cooked rice, soy sauce, oyster sauce. Then mix everything together. Cook for 2-3 minutes.

          Add chopped cabbage kimchi and juice.

          Mix everything together until the rice is well coated with the sauce. Remove from heat source. Add cooked salmon.

          Serve with fried eggs. Garnish with chopped green onions &  Fumi Furikake (Seaweed Rice Seasoning). Enjoy!

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