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.

Please follow FacebookInstagram,  Twitter Pinterest, or subscribe to my YouTube channel.

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!

Recent Posts

Be sure to follow me on FacebookInstagram,  TwitterPinterest,  YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

Share on social media

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
    Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

    Baked Goods

    Asian Recipes

    One Pot Hainanese Chicken Thighs (Cơm Gà Hải Nam)

    Simple and delicious Hainanese Chicken is delicious tasty and good to the last bite. Every asian home has eaten this meal because it’s cheap, simple and easy to make. The original Hainanese Chicken requires the whole chicken and is more time consuming. So when I don’t have time to cook the traditional way, I will use chicken thighs or drumsticks instead of whole chicken. This is my version of Hainanese Chicken Thighs (Cơm Gà Hải Nam). This affordable and easy to make selection is perfect on any occasion.  Full of flavor, textures and at a budget price, this is perfect normal meal planning. Quick and tasty this recipe will drive everyone in the house to the table at neck break speed.  I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

    Watch the video and follow the instructions below to have tender and juicy Hainanese Chicken today. 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. Succulent Hainanese Chicken is perfect when served on a warm bed of Jasmine rice. Thanks for visiting and see you again soon.

    Please follow FacebookInstagram,  Twitter Pinterest, or subscribe to my YouTube channel.

    Wash/clean and rinse the rice at least twice until the water runs clear & set aside until ready to cook. Clean and trim the fat off the chicken thighs. Coat both sides of the chicken thighs with salt. 

    Heat a non-stick pan to medium. Add oil and wait for 1 minute. Add rice and sauté for 3-4 minutes or until it becomes lightly toasted. Add the garlic and cook for and additional 30 seconds.

    Slowly pour in the chicken broth. Then, turn up the heat to high and bring to a simmer. 

    Add chicken thighs (skin side up), ginger, green onions to the pan. 

    Cover with a lid & reduce the heat to low. Cook for 20 minutes (rice should be tender, not soggy and liquid should be fully absorbed). Turn off the heat and let rest with lid on for another 10 minutes. 

    Remove lid: discard ginger & green onions. Place chickens on a plate and cover.

    Mix the rice and season with salt if needed.

    Scallion Garlic Sauce- Heat the sauce pan to medium-high & add ¼ cup of oil. Wait for 2-3 minutes for the oil to get really hot. Add chopped scallions, ginger & garlic (be careful it’s going to be extremely hot). Sauté for 30-45 seconds and remove the pan from the heat source. Season with salt to your liking.

    Chili Soy Sauce – In a small bowl: combine all the ingredients together and mix. Adjust lime, soy sauce, sesame oil, peppers to your liking.

    Serve with sliced cucumbers, cooked boy chop or lettuce. Enjoy!

    Recent Posts

    Be sure to follow me on FacebookInstagram,  TwitterPinterest,  YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

    Share on social media

    One Pot Hainanese Chicken Thighs (Cơm Gà Hải Nam)

    Easy One Pot Hainanese Chicken Thighs that is full of authentic flavors and juicy textures.
    No ratings yet
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Course Main Course
    Cuisine Asian, Chinese, vietnamese
    Servings 4
    Calories

    Ingredients
      

    • 4 bone-in chicken thighs with skin
    • 2 cups unsalted chicken broth
    • 1 ½ cups Jasmine white rice
    • 1 tbsp cooking oil
    • 0.50 oz ginger peeled & sliced
    • 2 green onions
    • 2 garlic cloves minced
    • salt

    Scallion Sauce

    • ½ cup chopped scallions
    • ¼ cup canola, vegetable or peanut oil
    • 1 tbsp grated ginger
    • 4 garlic cloves minced

    Sesame Soy Sauce

    • 2 tbsp soy sauce
    • 1 tbsp lime
    • 1 tsp sesame oil
    • 1-2 Thai peppers

    Instructions
     

    Hainaniese Chicken

    • Wash/clean and rinse the rice at least twice until the water runs clear & set aside until ready to cook. Clean and trim the fat off the chicken thighs. Coat both sides of the chicken thighs with salt.
    • Heat a non-stick pan to medium. Add oil and wait for 1 minute. Add rice and sauté for 3-4 minutes or until it becomes lightly toasted. Add the garlic and cook for and additional 30 seconds. Slowly pour in the chicken broth. Then, turn up the heat to high and bring to a simmer.
    • Add chicken thighs (skin side up), ginger, green onions to the pan.
    • Cover with a lid & reduce the heat to low. Cook for 20 minutes (rice should be tender, not soggy and liquid should be fully absorbed). Turn off the heat and let rest with lid on for another 10 minutes.
    • Remove lid: discard ginger & green onions. Place chickens on a plate and cover. Mix the rice and season with salt if needed.

    Scallion Garlic Sauce

    • Heat the sauce pan to medium-high & add ¼ cup of oil. Wait for 2-3 minutes for the oil to get really hot. Add chopped scallions, ginger & garlic (be careful it's going to be extremely hot). Sauté for 30-45 seconds and remove the pan from the heat source. Season with salt to your liking.

    Chili Soy Sauce

    • In a small bowl: combine all the ingredients together and mix. Adjust lime, soy sauce, sesame oil, peppers to your liking.

    Serve with sliced cucumbers, cooked boy chop or lettuce. Enjoy!

      Video

      Keyword best hainanese chicken, com ga hai nam, easy hainanese chicken thighs, one pot hainanese chicken, one pot hainanese chicken thighs, quick and easy hainanese chicken
      Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

      Asian Recipes

      One Pot Meals

      Rice Cooker Fried Rice (Chinese Sausage)

      Rice Cooker Fried Rice with Chinese Sausage is a no hassle delicious and tasty dish any one can make and every one will enjoy. Soft delicious rice with a medley of textures and flavors and at a budget price, this is perfect normal meal planning. Quick and tasty this easy to make recipe will quickly become a local favorite as a filling and enjoyable meal. My family loves to eat Fried Rice and this method of preparation may be the most beginner friendly approach you will find.

      Watch the video and follow the instructions below to have a warm bowl of this delicious Rice Cooker Fried Rice with Chinese Sausage today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. The simple ingredients gfound in this recipe make this a go to dish for a good home cooked meal. 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.

      Please follow FacebookInstagram,  Twitter Pinterest, or subscribe to my YouTube channel.

      Slice the sausages and set aside. Optional: Remove the casing of the chinese sausage. Wash/clean and rinse the rice at least twice until the water runs clear. Drain the rice in a coriander. You are removing the extra starch from the rice. Place rinsed rice in the rice cooker. Add water, soy sauce, oyster sauce, salt, sesame oil and mix everything together. Add chopped chinese sausage & frozen vegetables. Close the lid. 

      Press the start button (plain white rice). When the rice is done cooking, let rest in the rice cooker for at least 5 minutes before opening the lid.

      Then, mix everything together. Season with soy sauce or salt if needed.

      Garnish or top with chopped green onions.

      Add scrambled or fried egg.

      Serve and enjoy!

      Recent Posts

      Be sure to follow me on FacebookInstagram,  TwitterPinterest,  YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

      Share on social media

      Rice Cooker Fried Rice (Chinese Sausage)

      Homemade fried rice cooked in the rice cooker that is quick, easy, tasty and a budget friendly meal.
      No ratings yet
      Course Main Course
      Cuisine Asian, Chinese, vietnamese
      Servings 6
      Calories

      Equipment

      • Rice Cooker

      Ingredients
        

      • 2 cups Jasmine white rice
      • 2 cups filtered water
      • 1 ½ cups frozen mixed vegetables
      • 2 tbsp sesame oil
      • 1 tbsp soy sauce
      • 1 tbsp oyster sauce
      • ½ tsp salt
      • 2 Chinese sausages

      Instructions
       

      • Slice the sausages and set aside. Optional: Remove the casing of the chinese sausage. Wash/clean and rinse the rice at least twice until the water runs clear. Drain the rice in a coriander. You are removing the extra starch from the rice.
      • Place rinsed rice in the rice cooker. Add water, soy sauce, oyster sauce, salt, sesame oil and mix everything together. Add chopped chinese sausage & frozen vegetables. Close the lid.
      • Press the start button (plain white rice). When the rice is done cooking, let rest in the rice cooker for at least 5 minutes before opening the lid. Then, mix everything together. Season with soy sauce or salt if needed.
      • Optional: Add Fried or Scrambled eggs to the fried rice.

      Garnish or top with chopped green onions. Serve and enjoy!

        Video

        Keyword best rice cooker fried rice, easy rice cooker chinese sausage fried rice, one pot rice cooker meal, rice cooker fried rice, rice cooker meals
        Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

        Asian Recipes

        Rice Recipes

        Lemongrass Chicken Wings

        Sweet asian style Lemongrass Chicken Wings are fall of the bone tender with awesome crispy skin. Delicious tasty and good to the last bit, these wings never last long. This affordable and easy to make selection for hanging out or a tailgate party. Full of sweet tangy flavor, this recipe is a nice alternative to the Chicken Wing home menu. Easy to make and beginner friendly, everyone in the home will enjoy this Vietnamese spin on a Chicken Wing recipe. I recommend using a local Honey for the sauce. My family really enjoys this recipe and I recommend you try this at least once to see for yourself how delicious it really is.

        Watch the video and follow the instructions below to have a batch of these succulent Lemongrass Chicken Wings on your table today. 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.  I love to add a freshly sliced Thai Pepper fro presentation but it also makes for some nice heat to a delicious chicken wing. Thanks for visiting and see you again soon.

        Please follow FacebookInstagram,  Twitter Pinterest, or subscribe to my YouTube channel.

        Clean and pat the chicken dry with a paper towel. Slit both sides of the wings. Place wings in a bowl.

        In a food processor or blender: add lemongrass, shallot, garlic, soy sauce, fish sauce, honey, pepper & brown sugar.

        Blend until smooth. 

        Add marinate sauce to the wings. Mix well and cover with saran/plastic wrap.

        Refrigerate and let marinate for at least 3 hours, preferably overnight. Turn and toss the wings at least once. 

        Transfer the all the wings to a baking sheet or air fryer basket.

        Preheat the Grill to 350°F: cook for 20-25 minutes (make sure to flip half way) or until the skin is crispy and golden brown. Preheat the Oven to 400°F: cook for 25 minutes then, flip/turn the wings & finish cooking for 20-25 minutes or until golden brown. Preheat the Air Fry to 325°F:  cook for 20-22 minutes (make sure to flip half way) or until the skin is crispy and golden brown. 

        Garnish with chopped cilantros, green onion or Thai peppers.

        Serve & Enjoy!

        Recent Posts

        Be sure to follow me on FacebookInstagram,  TwitterPinterest,  YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

        Share on social media

        Lemongrass Chicken Wings

        Lemongrass Chicken Wings are tender and juicy with sweet asian inspired crispy skin.
        No ratings yet
        Prep Time 10 minutes
        Cook Time 20 minutes
        Total Time 30 minutes
        Course Appetizer, Snack
        Cuisine Asian, vietnamese
        Servings 6
        Calories

        Ingredients
          

        • 3 lbs chicken wings
        • ¼ cup minced lemongrass
        • 3 tbsp fish sauce
        • 3 tbsp soy sauce
        • 2 tbsp brown sugar
        • 2 tbsp honey
        • 1 tsp pepper
        • 4 garlic cloves
        • 1 small shallot chopped

        Instructions
         

        • Clean and pat the chicken dry with a paper towel. Slit both sides of the wings. Place wings in a bowl.
        • In a food processor or blender: add lemongrass, shallot, garlic, soy sauce, fish sauce, honey, pepper, brown sugar and blend until smooth.
        • Add marinate sauce to the wings. Mix well and cover with saran/plastic wrap. Refrigerate and let marinate for at least 3 hours, preferably overnight. Turn and toss the wings at least once.
        • Transfer the all the wings to a baking sheet or air fryer basket.
        • Preheat the Grill to 350°F: cook for 20-25 minutes (make sure to flip half way) or until the skin is crispy and golden brown. 
          Preheat the Oven to 400°F: cook for 25 minutes then, flip/turn the wings & finish cooking for 20-25 minutes or until golden brown. 
          Preheat the Air Fry to 325°F:  cook for 20-22 minutes (make sure to flip half way) or until the skin is crispy and golden brown. 

        Garnish with chopped cilantros, green onion or Thai peppers. Serve & Enjoy!

          Video

          Keyword asian lemongrass chicken wings, best asian lemongrass chicken wings, best Vietnamese lemongrass chicken wings, easy asian lemongrass chicken wings, easy Vietnamese lemongrass chicken wings, lemongrass chicken wings, vietnamese lemongrass chicken wings
          Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

          Chicken Recipes

          Main Recipes

          Sriracha Chicken Wings

          Delicious Sriracha Chicken Wings will rival any spicy selection on the menu. Crispy, juicy and delicious these asian inspired spicy wings are good to the last bite. This affordable and easy to make selection is perfect on any occasion.  Full of flavor, textures and at a budget price, this is perfect normal meal planning. Quick and tasty this recipe will drive everyone in the house to the table at neck break speed. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

          Watch the video and follow the instructions below to have this dish today. 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. Thanks for visiting and see you again soon.

          Please follow FacebookInstagram,  Twitter Pinterest, or subscribe to my YouTube channel.

          In a sauce pan: add. butter.

          Combine all the ingredients together and whisk.

          Turn the heat to medium. Simmer the sauce for 5-6 minutes or until thickens. Add more water if too thick.

          Clean & pat the chicken wings dry with paper towel. Transfer the chicken to a bowl. Then coat the wings with salt, pepper & oil.

          Mix well. Transfer the wings to a baking sheet with a rack or air fryer basket. Coat both sides of the wings with cooking spray.

          • Oven: cook for 30 minutes then, flip/turn the wings & finish cooking for 20-22 minutes or until golden brown. 

          Air Fry:  cook for 22-24 minutes 

          (make sure to flip half way , 11-12 minutes per-side) or until the skin is crispy and golden brown

          Transfer to a bowl

          Add sauce

          Mix

          Best served with rice or noodles. Enjoy!

          More Chicken Recipes