As long as you have a stand mixer, there’s nothing to making a stiff meringue. The key to a pretty rainbow chiffon cake is 1.) to create a stiff meringue, and 2.) to be gingerly in handling the batter, and 3.) to measure the batter out accurately. The cake is made from the traditional and favorite Chinese combination of sponge cake, fruit, and whipped cream, but with the aesthetic appeal bumped up a few notches (and minus the marshmallows).
The cake gets it’s almost bouncy texture from a frothy and light meringue-based batter.Īs I tend to like twists on the usual, I decided to create my birthday cake based on a cake called Happy Rainbow from a bakery in Hong Kong called Maxim’s Cake Shop. The cakes are adorned with fresh or canned fruits and finished wish a simple whipped cream frosting.
So what exactly is a Chinese-style cake? For those of you who might not know, Chinese style bakery cakes are sponge cake based and typically have a light, airy texture. But if you know what you want and you know how to make it happen, I figure, why not right? With a cheerful and colorful vision of a Chinese style bakery cake in mind, I got to work creating the fluffy, fruity, and distinctively childlike cake of my dreams. It’s rather unusual isn’t it? My hubby gave me a slight wince when I told him, and asked if I was being serious. Many people found it amusing when I said I was going to make my own birthday cake this year.
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