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A light Chinese bakery-style mango mousse cake with fresh whipped cream, perfect for birthdays and celebrations.

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This mango mousse cake is adapted from my latest recipe, Easy Strawberry Mousse Cake. I decided to use mangos this time because my family loves the fresh mango cakes at the Chinese bakeries like fresh mango cake roll. This cake will have a similar taste profile, sweetness level and texture of the desserts available there. Working with fresh mangos can seem intimidating but it's made easier by putting them in a mousse form and cutting the fresh mangos out with a circular cutter for the decorations like in this recipe. Besides being surprisingly approachable, this mango mousse cake also freezes really well for future events. I highly recommend it for your next celebration!

XOXO,
Mimi

Why You'll Love This Cake

• Easy to prepare - no frosting and decorating needed
• Beautiful - naked layered cakes look elegant all on its own
• Tastes great - balanced sweetness with real fruit flavors
• Unique - mangoes are exotic but widely accepted by different palettes

What Does This Cake Taste Like?

This mango mousse cake is composed with layers of tender chiffon cake and real mango mousse. A chiffon cake is a type of foam cake that uses oil instead of butter as the fat. This makes the cake extra tender and soft. The mousse layer is predominantly flavored with real mangos and fresh cream - the flavors of the mangos really come through! I would have to say that this cake is similar to most desserts you'll find at the Asian bakeries - soft, moderately sweetened, and not too rich.

What kind of Mangos Can I Use?

You can use different varies of mangos as long as they are ripened. Ripe mangos yields slightly from pressure and gives off a sweet, fruity aroma near the stem. Their color will have likely changed from green to yellow, orange or red, depending on their variety. Some varieties remain green so it's best to do the feel and smell test.

Can I Use Different Fruits for this Cake?

Yes, you can but it will take some experimentation to get different fruits to set to a preferable consistency for mousse. Different fruits have different pH levels and different amounts of pulp which can affect how it sets. For example, fresh figs, kiwi fruit, papaya and pineapple contain protease enzymes that destroy proteins which in turn, prevents the gelatin from gelling properly. Here a mousse cake recipe using strawberries: 2 Hour Strawberry Mousse Cake.

Ingredients & Substitutions

Dry Mix for Chiffon Cake Base

• Cake Flour - cake flour is a low protein flour which will help make this cake lighter and softer than if using all purpose flour. Cake flour needs to be sifted before use to prevent clumps. You can also use "cake & pastry flour" which many stores sell, This is a blend of both flours with a lower protein than AP. It's ok to use AP flour if that is all you have.
• Baking Powder - it acts as a leavening agent in case there are any weaknesses in the meringue.
• Salt - brings out the flavors in the cake and acts as a contrast to the sweetness.

Wet Mix for Chiffon Cake Base

• Granulated sugar - this first set of sugar is added into the wet ingredients to help add moisture and separate the grains. If you have it on hand, berry sugar or extra fine granulated sugar is a better substitute. It dissolves and mixes more easily for a finer textured cake.
• Neutral oil - adds moisture to the cake base. Canola, grapeseed, avocado are all good choices.
• Milk - adds extra flavor.
• Vanilla extract - rounds out all the flavors in the cake.
• Egg Yolks - tenderizes the cake, adds structure and emulsification of the cake batter.

Meringue for Chiffon Cake Base

• Egg whites - use fresh egg whites from large size eggs. Eggs separate more readily when it's cold and whip better when it has come to room temperature.
• Granulated sugar - use only granulated sugar, powdered sugar does not work for whipping meringue.
• Cream of tartar - is an acid that helps to stabilize the meringue. It can be substituted with double the amount of lemon juice or vinegar.

Mango Mousse

• Whipping cream - has a milkfat content of 33% (labelled as M.F. 33). Heavy cream (labelled as M.F. 36+) can be used to substitute, it will make the mousse firmer and richer. Do not use half and half or milk.
• Fresh Mangos - make sure they are ripened. Ripe mangos yields slightly from pressure and gives off a sweet, fruity aroma near the stem. Their color will have changed from green to yellow, orange or red, depending on their variety.
• Powdered gelatin, unflavored - I prefer Knox gelatin because it's easily accessible. If using sheet gelatin, per the company, "one pouch of gelatin (2 ½ tsp) has the same gelling strength as 5 sheets (2-⅞" x 8-½") leaf gelatine.
• Water - ensure the water is cool. Do not use hot water to bloom gelatin.
• Granulated sugar - adds sweetness, add more or less to taste while cooking.

Supplies

• Regular kitchen tools PLUS:
• 8" round cake pans X 2
• 6" cake ring - was chosen for this recipe as it's one of the most popular size. You can use a 7" one as well which will result in less wasted cake after cutting. If you don't want to buy a cake ring for this project, you can secure the acetate strips into a tube shape with tape instead, then carefully cut out the cake with a knife and place the cake inside like you would have with the lined cake ring.
• Acetate strips (4" tall) - is required to retain the shape of the cake when the cake ring is removed. Parchment paper can be used instead but it's flimsy so the edges won't be as neat, especially if there is any wrinkling in the paper.
• Food processor or blender - breaks up the pulp in the mango.
• Angled spatula - is ideal for levelling the mousse evenly. A regular spatula works too.
• Parchment paper - prevents the cake from sticking. Buttering the pan instead works too.
• Sieve
• Mixer - either a handheld or stand mixer to whip the whipped cream and meringue. You can definitely do this by hand but be prepared for vigorous whipping that will tire you hand.

What Consistency Should The Mousse Have?

During the assembly, the consistency of the mousse should be thick and voluminous (see process photos in post body). It doesn't "pour" like pancake batter. It's more like a thick pudding. You'll need to use a spatula to spread the mousse to the edges to achieve neat edges when the acetate strip is removed. After it has been chilled and fully set in the fridge, the mousse should be firm and have clean lines when cut with a sharp knife.

Why is My Mousse So Runny?

First of all, make sure the mousse has a thick voluminous consistency at assembly time. If it doesn't, there's already something wrong with it. Some tips on achieving the proper mousse consistency:

1. Whipped cream needs to be whipped to stiff peaks. This gives the mixture volume. Stiff peaks is achieved when the points in the cream stands vertically and do not fall over on itself.
2. The puree needs to be cooled to room temperature for incorporation into the whipped cream.
3. When incorporating the two ingredients (whipped cream and puree) temper it by slowly folding in a small amount of cream each time.
4. Properly use gelatin by blooming it in cold water and not overheating it. Only add the bloomed gelatin to the puree when the heat has been turned off.
5. The mousse needs at least 3 hours to set in the fridge before serving.

Tips For the Fluffiest Chiffon Cake

Unlike a sponge cake which uses no or little butter, the pillowy soft chiffon cake base in this roll uses oil instead. The secret to this Asian bakery-style roll cake is its super fluffy cake base. Here are some tips:

• Use cake flour instead of AP flour.
• Always sift cake flour to prevent clumps.
• Gently incorporate the dry-mix and wet-mix together until no lumps of flour can be seen. Do not over mix as it will result in a tough cake.
• For the meringue, use room temperature egg whites for better volume.
• Whip the egg whites in a clean non-plastic bowl free of oil and water.
• Whip the egg whites until stiff peaks stage.
• Gently fold the meringue into the cake batter, retaining the air that you've built into the meringue. Do not stir.
• Use parchment paper to line the bottom of the cake pan for a clean release.

Can I Make This Cake in Advance?

Yes! The assembled cake is an excellent choice for making in advance. It can be frozen for up to one month. It will be completely ready for serving once defrosted. There will be very minimal changes in texture and no changes in flavor. Our pastry class instructors assured us that this is how mousse cakes are prepared and stored for future use in bakeries and hotels. This way, they always had certain baked goods on hand. Once the cake has set in the fridge, leave it in the cake ring, wrap up the top with some aluminum foil and freeze it for up to one month.

How to Store Mango Mousse Cake?

The assembled cake can stay fresh inside the fridge for up to 4-5 days. Always store this cake in the fridge and leave it out at room temperature for no more than 2 hours. To freeze, read above paragraph.

Step By Step Photos

Combine Wet and Dry Ingredients Together

Line the bottom of the cake pan(s) with parchment paper. Preheat oven to 325 F. In a large mixing bowl, sift in dry mix. Stir to combine. Create a well in the center. Inside it, add the wet mix. With a whisk, stir to combine until fully incorporated with no visible lumps, do not over mix. Set this milk-flour mixture aside. 

Make Meringue

In a clean and dry, non-plastic mixing bowl, whip egg whites on slow speed until frothy, add cream of tartar. Increase speed to medium, once the whites become opaque and bubble size have decreased, add sugar a little bit at a time. Increase speed to med-high, whip until stiff peaks.* This is the meringue.

Fold Meringue Into Batter

Gently fold ⅓ of the meringue into the milk-flour mixture to get it moving. Once incorporated, fold in the rest of the meringue. Do not stir. Use batter immediately. 

Bake

Pour batter into lined cake pan from one spot, spread out the batter evenly with an angled spatula. Tap the pan on the counter to release large air pockets. Bake for 25-28 min. until a skewer pulls out clean and the cake springs back in the center. Flip the cake pan upside down on the cooling rack and let cool for 30 min. before removing cake from pan. While the cake is cooling, prepare ingredients and supplies for the mango mousse and then work on Step 1-3 of the Assembly BEFORE starting the mousse.

Mango Mousse

Ensure that Step 1-3 of the Assembly is completed before you start the mousse, this will prevent it from setting prematurely inside the bowl. Chill beaters and mixing bowl in fridge. In a heat-proof cup, sprinkle the gelatin into the water. Let it bloom for 5 minutes.

Puree mango cubes in the food processor/blender until smooth. In a small pot, add the mango puree and sugar, heat on low heat until the sugar is dissolved. Do NOT let boil, a low warm temperature is sufficient.

Turn off heat and add the bloomed gelatin. Stir to fully dissolve. Pour the puree through a sieve, use a spatula to help push the puree through. Discard remaining pulp. Let cool on counter.

In the chilled mixing bowl, whip the whipping cream on med-high until stiff peaks form. Fold ¼ of the cream into the now cooled puree. Fold small portions at a time to temper the two ingredients. Use the mousse IMMEDIATELY to assemble the cake.

Assembly

Use an offset spatula to gently release the sides of the cake from pan. Remove paper. Press the cake ring into the cake to trim off the edges. Line the cake ring with acetate strips and wrap the bottom with aluminum foil. Gently place the first layer of cake into the lined cake ring. Carefully add half of the mango mousse into the cake ring. Try to spread the mousse to the outside edge and level the top neatly with a scraper or angled spatula. Repeat with remaining layers.

Allow cake to set in fridge before cutting and decorating, minimum of 3 hours. For perfectly clean lines when removing the acetate strip and for cutting, transfer the cake to the freezer to chill for an additional 3 hours. Gently remove the cake ring and acetate strips (defrost in the fridge before serving). Wash and thinly sliced fresh mangoes, pat dry. Assemble desired pattern on top of the cake.

Super easy and moist Tres Leches cake using box mix. Only 30 minutes active time with simple year-round ingredients.

The journey towards this Tres Leches dessert aka 3 milk cake recipe started when I saw this delicious looking cake presented at a potluck. It looked like one of those cakes you just wanted to dive right into. After trying a slice, it definitely turned out to be true. I never tried such a super moist cake before and the rich flavors of different types of milk and vanilla really drew me in. I asked my new acquaintance for the recipe which was simply given to me verbally, "It's easy! Boxed cake mix, 3 types of milk and whipped cream." So armed with this information, I went home and experimented with different cake mixes and varying ratios of milk and sugar." I feel like I've finally adapted it to a sweetness and texture that I (and my readers) will enjoy. It's so easy to make and transport, I highly recommend this one for your next event!

XOXO,
Mimi

Why You'll Love This Recipe

• Easy - minimal ingredients to measure, make it with 30 minutes active time!
• Year-round Ingredients - available at most grocery stores. Many are shelf stable too!
• Delicious - The texture comes out moist and tender every time.
• Approachable - Flavors of vanilla and milk offer a broad appeal for diverse tastes.
• Easily Transportable - just cover the tray and go! No worrying about it tipping over.

What is Tres Leches Cake?

Tres Leches is Spanish for "three milks". Translated, Tres Leches cake literally means 3 milks cake. This milk-soaked dessert is popular in Latin America, especially Mexico. To make Tres Leches cake, a sponge cake is soaked with three types of milk: condensed milk, evaorated milk and milk or cream. It's then topped with whipped cream and optionally with fresh fruits or a dusting of spices.

What Does This Tres Leches Taste Like?

Because this cake has been soaked in milk, it is soft and extra moist but not soggy due to the sponge cake's ability to properly absorb the liquids. The cake itself is sweet because of the sweetened condensed milk but this can be balanced with a whipped topping that is just lightly sweetened (of course, you can add more sugar to the whipped cream if you prefer a truly sweet cake). There are strong flavors of vanilla and milk in this cake making it a perfect base for fruit toppings and a good vessel for carrying other flavor modifications.

Does Soaking Tres Leches with Milk Make it Soggy?

Soaking Tres Leches with 3 types of milk give it its moist texture. It won't be soggy if it's baked using the proper cake body (sponge cake with AP flour) and soaked with the proper ratio of milk once the cake is cooled. Consuming it within the first 2 days is important too as the cake tends to get softer as time progresses.

Which Pan Size Should I Use?

This recipe was created for a 13X9 baking pan that is at least 2" high. Other pan sizes that can be used are: two 8" rounds or two 9" rounds. I do not recommend making Tres Leches as cupcakes since the milk soak will make the cake too soft to handle on it's own without support of a knife and fork. To bake Tres Leches in individual serving sizes, bake it in an oven-safe ramekin or other heat-proof vessels.

Topping Ideas for Tres Leches

Tres Leches is usually topped with a sweetened whipped cream frosting. Some bakers use pre-made icing but I think those are generally too sweet for pairing with this naturally sweet cake. The most popular way to decorate this cake is with fresh strawberries. When using other fruits, choose ones that are low-moisture or have a membrane that contains the juices like: blueberries, grapes, Maraschino cherries and raspberries. Another popular decoration is a dusting of cinnamon or cocoa powder. Nuts, chocolate shavings or cocoa beans also make good toppings that won't break down upon contact with whipped cream.

Tips to Elevate Boxed Cake Mix

Cake mixes are not only convenient to use but they are also delicious with a great texture. Much research and development go into making these mixes for mass consumption that they've really perfected the flavor and texture. So much so that it's a well-known secret that many custom cakes, including wedding cakes, are made starting with boxed cake mix. Of course, they go through additional modifications by each individual baker depending on their level of expertise but here are some general guidelines on how you can elevate your own boxed cake mix at home:

• Replace the water with milk or buttermilk for extra flavor (done in this recipe).
• Add one extra egg for a richer and moisture texture (done in this recipe for extra structural integrity).
• Replace the oil with melted butter, ratio 1:1.2, for extra flavor (This was skipped in this recipe as Tres Leches already contains so much milk, adding more fat may make it too stodgy. Most Tres Leches recipes do not use butter.)
• Add vanilla essence for extra flavor (done in this recipe.)
• Add espresso powder for chocolate boxed mix to highlight flavors.

Preparing the Ingredients and Substitutions

• Yellow Cake box mix: Tres Leches is normally made with a sponge cake. Yellow cake mix will usually resemble that flavor and texture profile. Yellow cake mix contains yolks while white cake mix does not. The flour in yellow cake usually has a heavier protein content making the texture more ideal for use with the milk soak. Betty Crocker brand was used in this recipe. If using another cake mix that weighs more, mix the powder very well and weigh out 375 g for use in this recipe.
• Milk, Oil, Eggs: Provided quantity for these ingredients are for use with the Betty Crocker brand cake mix. Refer to your own cake mix instructions for precise quantity required for your own brand. A general rule of thumb to elevate box mixes is to replace the required water with milk and add an extra egg than what is called for, which is what I've done in this recipe.
• Milk: whole milk , skimmed milk or buttermilk
• Oil: choose neutral ones like grapeseed, canola and avocado.
• Eggs: large size.
• Condensed milk: is a sweetened form of milk that has water evaporated from it. It is usually sold in a can form, found in the baking aisle of the grocery store.
• Evaporated milk: is a milk that has water evaporated from it but it's unsweetened. It is usually sold in a can form, found in the baking aisle of the grocery store.
• Heavy cream: has a milk fat content of at least 36% (labelled as 36% M.F.). It can be substituted with whipping cream (with minimum 33% milk fat) but heavy cream is a little more rich in flavor and produces a more stable frosting. It must be completely chilled before whipping or it won't gain volume.
• Granulated sugar: The amount of sugar in the frosting makes the cream taste mildly sweetened and creamy when paired with this naturally sweet cake. It's ideal for those who prefer a less intense sweetness level. Double the amount of sugar if you prefer a truly sweet tasting cake.
• Vanilla extract: adds to and rounds out flavors

Step By Step Photos

Stir and Bake

Heat oven to 325F. Grease only the bottom of the pan with a little bit of butter or oil. In a large bowl, mix cake mix, milk, oil, eggs and vanilla together using a handheld mixer at medium speed for 2 minutes. Bake cake for 25-30 min. until it's golden brown and a toothpick inserted in the center comes out clean. Let the cake cool inside the pan as you prepare the milk soak.

Mix Milk and Pour

Pour the condensed milk, evaporated milk and heavy cream into a large measuring cup, stir it until it becomes homogenous. Stir well as the heavier condensed milk tends to stay at the bottom. Once the cake has completely cooled, use a fork to poke holes into the cake in evenly spaced rows about half inch apart.

Pour the mixture slowly and evenly onto the cooled cake (do this only when the cake is cool). The milk will start to get absorbed into the cake through the holes. If your cake is domed, the milk will start to pool on the sides, take a spatula and gently guide the milk to all parts of the cake. Cover the cake and let it sit in the fridge for at least 2 hours before serving or frosting. Take this time to chill the mixing bowl and beaters in the fridge. This will help the heavy cream whip better.

Frost with Cream and Decorations

In the chilled mixing bowl, whip the heavy cream and sugar on med-high speed until soft peaks. Add the vanilla extract and continue to whip until stiff peaks form. Use cream immediately for assembly. Add a few big dollops of cream onto one short end of the cake. Use an angled spatula to spread the cream in just one direction to prevent dragging off any crumbs from the top layer of the cake. The trick is to add lots of cream each time and gently spread it out in sections. An angled spatula really helps to create a flat top. If desired, top with fresh fruits, Maraschino cherries or a dusting of cinnamon.

How to Store and Make in Advance

Tres Leches should be kept in the fridge where it will remain fresh for 2-3 days. It's best to serve it within the first two days as the moist texture will be just right. I've kept this cake for longer and it gets a little bit softer over time but it wasn't unacceptable. The amount of milk provided in the recipe keeps the texture firmer for longer. To make this cake in advance, freeze only the un-soaked cake portion. The cake body freezes exceptionally well. Wrap it with plastic wrap and then aluminum foil and freeze for up to 2 months. Defrost in the fridge the night before assembly. 2-24 hours before serving, add the milk soak and top with frosting.

Strawberry mousse cake conveniently made with frozen strawberries and tastes like ice cream - delicious!

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This strawberry mousse cake came about from my children's love of fresh strawberries. When asked what kind of cake they wanted mommy to make for their birthdays, they've always answered enthusiastically with "strawberry cake!"

This popular Asian bakery strawberry fruit cake was my go-to birthday cake recipe several years in a row but this year I decided to make adaptions for it to be a mousse cake. I had just taken a course on entremet cakes and love the aesthetics of this type of cake plus the convenience of having a fully assembled frozen cake that can be thawed for serving at any time. My kids also loved it! (I am still processing how they came to be 6, 3 and 3?) Please pin or save this recipe for your next event, it's stunning yet deceptively easy to prepare. Enjoy!

Xoxo, Mimi

Why You'll Love This Cake

• Easy to prepare - no frosting and decorating needed
• Beautiful - naked layered cakes look elegant all on its own
• Year round ingredients - make it with frozen strawberries
• Tastes great - balanced sweetness with real fruit flavors

How Does This Cake Taste?

This strawberry mousse cake is composed with layers of tender chiffon cake and real strawberry mousse. A chiffon cake is a type of foam cake that uses oil instead of butter as the fat. This makes the cake extra tender and soft. The mousse layer is flavored with real strawberries, fresh cream and vanilla, a combination that reminds me of delicious strawberry ice cream! I would have to say that this cake is similar to most desserts you'll find at the Asian bakeries - soft, moderately sweetened, and not too rich.

If you're time-pressed and looking for a truly sweet one-pan cake that you can also decorate with strawberries, try 30 Minute 3 Milk Soak Cake with Box Mix.

What kind of Strawberries Can I Use?

I used both frozen and fresh strawberries for this cake because it was more convenient and cost effective. For the mousse, I used frozen ones because it needed to be heated and pureed, therefore, there was little need for pricier fresh strawberries. With frozen strawberries, you can make this cake year round! I only used a few fresh strawberries to decorate the top when it was time to serve the cake.

Can I Use Different Fruits for this Cake?

Yes, you can but it will take some experimentation to get different fruits to set to a preferable consistency for mousse. Different fruits have different pH levels and different amounts of pulp which can affect how it sets. For example, fresh figs, kiwi fruit, papaya and pineapple contain protease enzymes that destroy proteins which in turn, prevents the gelatin from gelling properly. Here is a new mousse cake recipe that I adapted from this one using mangos: Chinese Bakery Mango Mousse Cake.

Ingredients & Substitutions

Dry Mix for Chiffon Cake Base

• Cake Flour - cake flour is a low protein flour which will help make this cake lighter and softer than if using all purpose flour. Cake flour needs to be sifted before use to prevent clumps. You can also use "cake & pastry flour" which many stores sell, This is a blend of both flours with a lower protein than AP. It's ok to use AP flour if that is all you have.
• Baking Powder - it acts as a leavening agent in case there are any weaknesses in the meringue.
• Salt - brings out the flavors in the cake and acts as a contrast to the sweetness.

Wet Mix for Chiffon Cake Base

• Granulated sugar - this first set of sugar is added into the wet ingredients to help add moisture and separate the grains. If you have it on hand, berry sugar or extra fine granulated sugar is a better substitute. It dissolves and mixes more easily for a finer textured cake.
• Neutral oil - adds moisture to the cake base. Canola, grapeseed, avocado are all good choices.
• Milk - adds extra flavor.
• Vanilla extract - rounds out all the flavors in the cake.
• Egg Yolks - tenderizes the cake, adds structure and emulsification of the cake batter.

Meringue for Chiffon Cake Base

• Egg whites - use fresh egg whites from large size eggs. Eggs separate more readily when it's cold and whip better when it has come to room temperature.
• Granulated sugar - use only granulated sugar, powdered sugar does not work for whipping meringue.
• Cream of tartar - is an acid that helps to stabilize the meringue. It can be substituted with double the amount of lemon juice or vinegar.

Strawberry Mousse

• Whipping cream - has a milkfat content of 33% (labelled as M.F. 33). Heavy cream can be used to substitute, it will make the mousse firmer and richer. Do not use half and half or milk.
• Frozen strawberries - are the economical way to make this cake year-round. It can be substituted with fresh strawberries in equal amounts.
• Powdered gelatin, unflavored - I prefer Knox gelatin because it's easily accessible. If using sheet gelatin, per the company, "one pouch of gelatin (2 ½ tsp) has the same gelling strength as 5 sheets (2-⅞" x 8-½") leaf gelatine.
• Vanilla extract - adds extra dimension to the flavors, artificial versions can be used.
• Granulated sugar - adds sweetness, add more or less to taste while cooking.

Supplies

• Regular kitchen tools PLUS:
• 8" round cake pans X 2
• 6" cake ring - was chosen for this recipe as it's one of the most popular size. You can use a 7" one as well which will result in less wasted cake after cutting. If you don't want to buy a cake ring for this project, you can secure the acetate strips into a tube shape with tape instead, then carefully cut out the cake with a knife and place the cake inside like you would have with the lined cake ring.
• Acetate strips (4" tall) - is required to retain the shape of the cake when the cake ring is removed. Parchment paper can be used instead but it's flimsy so the edges won't be as neat, especially if there is any wrinkling in the paper.
• Food processor or blender - breaks up the pulp in the mango.
• Angled spatula - is ideal for levelling the mousse evenly. A regular spatula works too.
• Parchment paper - prevents the cake from sticking. Buttering the pan instead works too.
• Sieve
• Mixer - either a handheld or stand mixer to whip the whipped cream and meringue. You can definitely do this by hand but be prepared for vigorous whipping that will tire you hand.

What Consistency Should The Mousse Have?

During the assembly, the consistency of the mousse should be thick and voluminous (see process photos in post body). It doesn't "pour" like pancake batter. It's more like a thick pudding. You'll need to use a spatula to spread the mousse to the edges to achieve neat edges when the acetate strip is removed. After it has been chilled and fully set in the fridge, the mousse should be firm and have clean lines when cut with a sharp knife.

Why is My Mousse So Runny?

First of all, make sure the mousse has a thick voluminous consistency at assembly time. If it doesn't, there's already something wrong with it. Some tips on achieving the proper mousse consistency:

1. Whipped cream needs to be whipped to stiff peaks. This gives the mixture volume. Stiff peaks is achieved when the points in the cream stands vertically and do not fall over on itself.
2. The puree needs to be cooled to room temperature for incorporation into the whipped cream.
3. When incorporating the two ingredients (whipped cream and puree) temper it by slowly folding in a small amount of cream each time.
4. Properly use gelatin by blooming it in cold water and not overheating it. Only add the bloomed gelatin to the puree when the heat has been turned off.
5. The mousse needs at least 3 hours to set in the fridge before serving.

Tips For the Fluffiest Chiffon Cake

Unlike a sponge cake which uses no or little butter, the pillowy soft chiffon cake base in this roll uses oil instead. The secret to this Asian bakery-style roll cake is its super fluffy cake base. Here are some tips:

• Use cake flour instead of AP flour.
• Always sift cake flour to prevent clumps.
• Gently incorporate the dry-mix and wet-mix together until no lumps of flour can be seen. Do not over mix as it will result in a tough cake.
• For the meringue, use room temperature egg whites for better volume.
• Whip the egg whites in a clean non-plastic bowl free of oil and water.
• Whip the egg whites until stiff peaks stage.
• Gently fold the meringue into the cake batter, retaining the air that you've built into the meringue. Do not stir.
• Use parchment paper to line the bottom of the cake pan for a clean release.

Can I Make This Cake in Advance?

Yes! The assembled cake is an excellent choice for making in advance. It can be frozen for up to one month. It will be completely ready for serving once defrosted. There will be very minimal changes in texture and no changes in flavor. Our pastry class instructors assured us that this is how mousse cakes are prepared and stored for future use in bakeries and hotels. This way, they always had certain baked goods on hand.

Once the cake has set in the fridge, leave it in the cake ring, wrap up the top with some aluminum foil and freeze it for up to one month.

You can also freeze the fresh strawberry decorations. Once defrosted the strawberries will look a bit deflated and the texture will be more mushy. I recommend adding fresh strawberries on top after defrosting but in a pinch, freezing it will work (I've tried).

How to Store Strawberry Mousse Cake?

The assembled cake can stay fresh inside the fridge for up to 4-5 days. Always store this cake in the fridge and leave it out at room temperature for no more than 2 hours. To freeze, read above paragraph.

Step By Step

Combine Wet and Dry Ingredients Together

Line the bottom of the cake pan(s) with parchment paper. Preheat oven to 325 F. In a large mixing bowl, sift in dry mix. Stir to combine. Create a well in the center. Inside it, add the wet mix. With a whisk, stir to combine until fully incorporated with no visible lumps, do not over mix. Set this milk-flour mixture aside. 

Make Meringue

Now make the meringue. In a clean and dry, non-plastic mixing bowl, whip egg whites on slow speed until frothy, add cream of tartar. Increase speed to medium, once the whites become opaque and bubble size have decreased, add sugar a little bit at a time. Increase speed to med-high, whip until stiff peaks.* This is the meringue.

Fold Meringue Into Batter

Gently fold ⅓ of the meringue into the milk-flour mixture to get it moving. Once incorporated, fold in the rest of the meringue. Do not stir. Use batter immediately. 

Bake

Pour batter into lined cake pan from one spot, spread out the batter evenly with an angled spatula. Tap the pan on the counter to release large air pockets. Bake for 25-28 min. until a skewer pulls out clean and the cake springs back in the center. Flip the cake pan upside down on the cooling rack and let cool for 30 min. before removing cake from pan. While the cake is cooling, prepare ingredients and supplies for the strawberry mousse and then work on Step 1-3 of the Assembly BEFORE starting the mousse.

Ensure that Step 1-3 of the Assembly is completed before you start the mousse, this will prevent it from setting prematurely inside the bowl. Chill beaters and mixing bowl in fridge. In a heat-proof cup, sprinkle the gelatin into the water. Let it bloom for 5 minutes.

Make Strawberry Puree

In a small pot, add the frozen strawberries and sugar, heat on low heat until the sugar is dissolved and the strawberries are broken down (around 20 min). Do NOT let boil, a low warm temperature is sufficient. Turn off heat and add the bloomed gelatin. Stir to fully dissolve. Pour the puree through a sieve, use a spatula to help push the puree through. Discard remaining pulp. Let cool on counter.

Whip Cream & Fold Into Puree

In the chilled mixing bowl, whip the whipping cream until soft peaks form. Add vanilla extract and whip until it reaches the stiff peaks stage. Fold ¼ of the cream into the now cooled puree. Fold small portions at a time to temper the two ingredients. Use the mousse IMMEDIATELY to assemble the cake.

Assemble

Use an offset spatula to gently release the sides of the cake from pan. Remove paper. Press the cake ring into the cake to trim off the edges. Line the cake ring with acetate strips and wrap the bottom with aluminum foil. Gently place the first layer of cake into the lined cake ring. Carefully add half of the strawberry mousse into the cake ring. Try to spread the mousse to the outside edge and level the top neatly with a scraper or angled spatula. Repeat with remaining layers.

Allow cake to set in fridge before cutting and decorating, minimum of 3 hours. For perfectly clean lines when removing the acetate strip and for cutting, transfer the cake to the freezer to chill for an additional 3 hours. Gently remove the cake ring and acetate strips. Wash and thinly sliced fresh strawberries, pat dry. Assemble desired pattern on top of the cake.

East meets West in this soufflé Japanese cheesecake reimagined with Gingerbread spices for the Christmas Holiday season. A perfectly light dessert after a heavy meal.

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Since it's the holiday season, I thought it would be a perfect time to make a gingerbread version of my last recipe, Japanese cotton cheesecake. It's a timely recipe as I needed an easy dessert to present at my Christmas gatherings and to give as edible gifts. This lighter soufflé-style cheesecake doesn't require extra work like decorations or frostings, it tastes so good all on it's own! I highly recommend it for your holiday party this year.

XOXO,
Mimi

Why You'll Love This Recipe

• Light & Fluffy - the lightest cheesecake to finish off heavy winter holiday meals
• Unique - a special holiday interpretation of a signature Asian dessert
• Simple - a simple cheesecake that tastes amazing on it's own without decorations

What Does This Cake Taste Like?

Firstly, Japanese cheesecakes in general are known to be soft and creamy, unlike their counterpart, the New York cheesecake which is denser. The Japanese version is usually known for it's soufflé-like properties. Just like soufflé, it's leavened by egg whites, making this type of cheesecake wobbly and light textured, similar to a chiffon cake when it first comes out of the oven. After setting in the fridge, it has a firmer and creamier texture.

Taste-wise, it doesn't have any sour taste because it doesn't contain sour cream. Instead, the natural flavors of milk and eggs come through, especially with recipes that don't contain vanilla. And like many Japanese desserts, it's also less sweet. The version in this recipe is flavored with gingerbread spices that are so popularly featured in North American baked goods during the holiday season. If you're interested, here is another signature Asian dessert that has been re-imagined with winter flavors: gingerbread chiffon cake roll.

Ingredients & Substitutions

Wet Mix for Batter

• Cream cheese - Use block style cream cheese, do not use cream cheese spread as it will be too soft to use in this recipe. I prefer Philadelphia brand for it's consistent results in baking.
• Butter - adds richness to the cheesecake, it should be unsalted
• Full fat milk - can be substituted with heavy cream for a richer flavor. Avoid using lower fat milks as they don't have a nice rich flavor.
• Egg yolks - from large eggs should be at room temperature for better incorporation

Dry Mix for Batter

• Cake flour - is a low protein flour that minimizes gluten formation, yielding a softer fluffier cake. It usually has a protein content between 6-8% while pastry flour, also a lower protein flour, has a protein content between 8-9%. Cake flour is usually sold as a blend in grocery stores labelled as "cake and pastry flour". It can be substituted with AP flour in an equal amounts but the cake will be less soft and fluffy.
• Cornstarch - keeps the protein level in the cake low to make it softer. It is white and fine, not the same as corn flour. It can be substituted with cake flour in equal amounts.
• Ground cinnamon, ginger, nutmeg and cloves - see in-depth discussion of gingerbread spice substitutes.

Meringue

• Egg whites (large size) - are the main leavening agent, it will whip better at room temperature. How much it comes to volume will determine how much your cake rises.
• Cream of tartar - is an acid that helps to stabilize the egg whites, it can be replaced with double the amount of lemon juice or vinegar.
• Granulated sugar - provides structure to the meringue and adds sweetness to the cheesecake.

Substitutes for Gingerbread Spices

Gingerbread spice blends are a convenient substitute for all or some of the spices in this recipe. It may be a little harder to find at regular grocery stores but it's readily available online, like this one here. If you like cooking and baking regularly, it's worth it to buy these spices individually so you can use them for other recipes. Ground ginger and ground cinnamon are the two main flavors most people would recognize in a gingerbread dish so make sure you have those at the very least. The rest of the spices are used more sparingly and they can be replaced with with cinnamon or ginger. Ground cloves and ground nutmeg in smaller amounts adds extra depth of flavor and aromas. For an extra spicier version, add a pinch of black pepper. For added dimension, add a bit of all spice.

What Type of Cake Pans Should I Use?

To release Japanese cheesecakes from the pan without ruining it's appearance, a cake pan with an open bottom is ideal. Japanese cheesecakes are soft and jiggly making them difficult to remove like regular cake. Either a cake ring or springform pan will allow you to remove the pan by pulling it away from the cake once it's rested on a presentation surface. I personally prefer to use cake rings as it was what we used in professional pastry classes. Cake rings have no breakable parts making them ideal for washing and long term usage.

If you only have traditional cake pans with a solid bottom, you can use that as well. Use a sharp edge knife to release the cake from the sides, place a piece of parchment paper over the top of the finished cake and turn the cake upside down. Then place a plate on the bottom of the cake and flip it over once again.

Can I Use a Different Sized Pan?

This recipe was written for a 7" cake ring that is 3" tall but you can also use a six or eight inch ring. For the 6" cake ring (at least 3" tall), reduce all the ingredients by 20% (the egg works outs to total 5 yolks and 5 egg whites). Do not fill up the pan all the way with batter, allow at least half an inch for expansion and there will still be some leftover batter for a cupcake. For the 8" cake ring, you can use the same amounts in this recipe but the cake will be shorter.

It can also be baked in mini cake rings or a cupcake pan lined with paper. I like the latter as it can be placed in a water bath easily without worrying about water seepage. No matter which size pan you choose, note that the baking times will change, it's important to use visual cues to gauge doneness - a nice golden color on the top and an internal temperature of 150F.

Are Water Baths Needed for Japanese Cheesecakes?

Japanese cheesecakes are usually baked using a water bath technique whereby the cake pan rests inside a pan of hot water during baking. The water helps keep the baking environment moist so the top of the cheesecake won't dry out and crack. Additionally, the water provides even gentle heat all around the cake to help it bake nice and slow for a better texture and to further stop cracks from forming. In class, we were taught to use water baths for baking our cheesecakes but I have tried baking this cake at home without it as well. I found that the tops and sides were thicker and drier without the water bath, plus it shrank and cracked. After shrinkage, the resulting cake was unpleasantly dense. If you're more picky about the appearance and texture of your cheesecake, I would highly recommend using a water bath.

Why Does My Cheesecake Have a Crack?

Poor temperature control and a meringue that is too stiff can cause this soufflé-style cake to crack and shrink. Know that it's okay for the cake to have cracks, it's more important to have a fully cooked cake than one that hasn't fully set due to under baking. If you're more picky about your Japanese cheesecake's appearance, here are some tips to prevent cracks:

1. Only beat the meringue to the firm peaks stage - the points hold their shape but falls over.
2. Use an external oven thermometer to keep track of the two different baking temperatures required.
3. Use the water bath as outlined above to provide even heating.
4. Start baking with a low temperature first and then increase it at the end. You can slowly increase it by 25F increments to obtain the final rise and browned top.
5. Leave the finished cake inside the oven with the door slightly ajar for an hour to reduce temperature shock.

Toppings & Flavor Pairings for this Cake

The beauty of Japanese cheesecakes is its simplicity. Tasting scrumptious all on its own, they are usually served by itself without any toppings or condiments, the same goes for this gingerbread flavored one. If you are interested in decorating this cake for presentation during the holiday season, I suggest dusting it lightly with icing sugar over a stencil to make special designs. You can also top it with a thin layer of fig jam or mamelade. For frosting, I recommend using something like a stabilized whipped cream or mascarpone whipped cream because its lighter texture is better suited for this type of light cheesecake. Gingerbread flavored desserts usually pairs well with the flavors of figs, oranges, caramel, chocolate, rum, vanilla, lemon, cinnamon, brown butter and coffee.

How To Store Japanese Cheesecakes

After cooling, Japanese cheesecakes need to be refrigerated in an air-tight container where it will stay fresh for up to 5 days. It can be frozen but similar to its main ingredient, cream cheese, the texture will become a little more grainy. The flavor will stay the same, it will just be a bit less creamy and smooth (noticeable only through my side-by-side tasting). It's a decent compromise if you really need to make this cake in advance.

Step By Step Photos

PRE-HEAT OVEN: to 250F and have a pot of hot water ready. PREP: Grease the sides of the cake pan with butter. Line bottom with parchment paper. Wrap the bottom and sides with aluminum foil to prevent water seepage. PREPARE WET MIX: Add room temperature cream cheese and butter to a heat-proof bowl. Hang over a pot of boiling water (do not let bowl touch water). Stir together until it becomes a creamy mixture (see step by step photos in post body). Right before taking off the heat, add the warmed milk and stir together until it looks smooth and uniformed.

Turn off heat and pour the mixture through a sieve to remove large lumps. The mixture should be at room temperature now. Add the room temperature egg yolks one at a time and stir until it's incorporated.

PREPARE DRY MIX: In a separate bowl, sift the flour, cornstarch and spices, mix to evenly disperse ingredients. INCORPORATE DRY & WET ingredients together. With a whisk, gently stir together until no traces of flour is visible. Set this batter aside.

MAKE MERINGUE. With a handheld mixer or stand mixer, whip the room temperature egg whites on low-speed until foamy. Add the cream of tartar. Increase speed to medium-low and whip until the beaters leave tracks inside the egg whites. Add the sugar a little bit at a time. Increase the speed to medium-high and whip until firm peaks.* Do NOT overwhip. This is now called the meringue.

FOLD MERINGUE INTO BATTER in 3 additions. Fold gently, do not stir. Place the prepared cake pan into the larger water bath pan. POUR CAKE BATTER: into the cake pan, leaving half an inch for expansion. Tap the large water bath pan once on the counter to release any large air pockets inside the cake batter. POUR HOT WATER (not boiling) into the water bath pan, about halfway up the cake pan.

BAKE: Carefully transfer the pan onto the middle rack of the pre-heated oven. Bake for 50-60 minutes. You'll see a moderate rise of the cake at this time. INCREASE TEMPERATURE to 300 F and bake for another 30 minutes until the top of the cheesecake is golden.* TURN OFF OVEN and leave the door slightly ajar. Let the cake sit inside the water bath in the oven for another hour before removing cake. This will prevent shrinkage and cracking from temperature shocks. Remove cake from pan and place it in an air-tight container in the fridge. It can be eaten fresh but the texture will be firmer once it settles in the fridge after 3 hours. Japanese cheesecake will stay fresh for up to 5 days in the fridge.

Soft and creamy Japanese cotton cheesecake made using simple instructions that anyone can master. Tastes just like the ones at the Japanese bakeries.

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I really love the simplicity of Japanese Cotton Cheesecakes because they taste delicious without any additional frostings or decorations. It's a lighter cake that is perfect after heavier meals. And trust me, many hosts will be delighted to receive one as a hostess gift. I first published different versions of this classic Japanese dessert in these flavors: Earl Grey Japanese Cheesecake and Chocolate Japanese Cheesecake.

That was many years ago and I must say, I have learned a lot more about making cheesecakes and cakes in general after taking professional pastry classes in my free time. Besides loving the lighter nature of this type of cheesecake, I was really intrigued by the technical aspects of how to prevent it from cracking and shrinking. After many attempts at baking them again and again in my home oven with a variety of different baking conditions and ingredient ratios, I am happy to present this final version to you. I hope this recipe will help you make the same Japanese cheesecakes that you can find at the bakery.

XOXO,
Mimi

Why You'll Love This Recipe

• Light & Fluffy - a lighter cheesecake that's perfect for tea time or after big meals
• Simple - cheesecake that tastes amazing on it's own without frosting
• Year-round dessert - made with year-round ingredients for every occasion

What Does Japanese Cheesecake Taste Like?

Firstly, Japanese cheesecakes in general are known to be soft and creamy, unlike their counterpart, the New York cheesecake which is denser. The Japanese version is usually known for it's soufflé-like properties. Just like soufflé, it's leavened by egg whites, making this type of cheesecake wobbly and light textured, similar to a chiffon cake when it first comes out of the oven. After setting in the fridge, it has a firmer and creamier texture. Taste-wise, it doesn't have any sour taste because it doesn't contain sour cream. Instead, the natural flavors of milk and eggs come through, especially with recipes that don't contain vanilla. And like many Japanese desserts, it's also less sweet.

Ingredients & Substitutions

Wet Mix for Batter

• Cream cheese - Use block style cream cheese, do not use cream cheese spread as it will be too soft to use in this recipe. I prefer Philadelphia brand for it's consistent results in baking.
• Butter - adds richness to the cheesecake, it should be unsalted
• Full fat milk - can be substituted with heavy cream for a richer flavor. Avoid using lower fat milks as they don't have a nice rich flavor.
• Egg yolks - from large eggs should be at room temperature for better incorporation

Dry Mix for Batter

• Cake flour - is a low protein flour that minimizes gluten formation, yielding a softer fluffier cake. It usually has a protein content between 6-8% while pastry flour, also a lower protein flour, has a protein content between 8-9%. Cake flour is usually sold as a blend in grocery stores labelled as "cake and pastry flour". It can be substituted with AP flour in an equal amounts but the cake will be less soft and fluffy.
• Cornstarch - keeps the protein level in the cake low to make it softer. It is white and fine, not the same as corn flour. It can be substituted with cake flour in equal amounts.

Meringue

• Egg whites (large size) - are the main leavening agent, it will whip better at room temperature. How much it comes to volume will determine how much your cake rises.
• Cream of tartar - is an acid that helps to stabilize the egg whites, it can be replaced with double the amount of lemon juice or vinegar.
• Granulated sugar - provides structure to the meringue and adds sweetness to the cheesecake.

What Type of Cake Pans Should I Use?

To release Japanese cheesecakes from the pan without ruining it's appearance, a cake pan with an open bottom is ideal. Japanese cheesecakes are soft and jiggly making them difficult to remove like regular cake. Either a cake ring or springform pan will allow you to remove the pan by pulling it away from the cake once it's rested on a presentation surface. I personally prefer to use cake rings as it was what we used in professional pastry classes. Cake rings have no breakable parts making them ideal for washing and long term usage.

If you only have traditional cake pans with a solid bottom, you can use that as well. Use a sharp edge knife to release the cake from the sides, place a piece of parchment paper over the top of the finished cake and turn the cake upside down. Then place a plate on the bottom of the cake and flip it over once again.

Can I Use a Different Sized Pan?

This recipe was written for a 7" cake ring that is 3" tall but you can also use a six or eight inch ring. For the 6" cake ring (at least 3" tall), reduce all the ingredients by 20% (the egg works outs to total 5 yolks and 5 egg whites). Do not fill up the pan all the way with batter, allow at least half an inch for expansion and there will still be some leftover batter for a cupcake. For the 8" cake ring, you can use the same amounts in this recipe but the cake will be shorter.

It can also be baked in mini cake rings or a cupcake pan lined with paper. I like the latter as it can be placed in a water bath easily without worrying about water seepage. No matter which size pan you choose, note that the baking times will change, it's important to use visual cues to gauge doneness - a nice golden color on the top and an internal temperature of 150F.

Are Water Baths Needed for Japanese Cheesecakes?

Japanese cheesecakes are usually baked using a water bath technique whereby the cake pan rests inside a pan of hot water during baking. The water helps keep the baking environment moist so the top of the cheesecake won't dry out and crack. Additionally, the water provides even gentle heat all around the cake to help it bake nice and slow for a better texture and to further stop cracks from forming. In class, we were taught to use water baths for baking our cheesecakes but I have tried baking this cake at home without it as well. I found that the tops and sides were thicker and drier without the water bath, plus it shrank and cracked. After shrinkage, the resulting cake was unpleasantly dense. If you're more picky about the appearance and texture of your cheesecake, I would highly recommend using a water bath.

Why Does My Cheesecake Have a Crack?

Poor temperature control and a meringue that is too stiff can cause this soufflé-style cake to crack and shrink. Know that it's okay for the cake to have cracks, it's more important to have a fully cooked cake than one that hasn't fully set due to under baking. If you're more picky about your Japanese cheesecake's appearance, here are some tips to prevent cracks:

1. Only beat the meringue to the firm peaks stage - the points hold their shape but falls over.
2. Use an external oven thermometer to keep track of the two different baking temperatures required.
3. Use the water bath as outlined above to provide even heating.
4. Start baking with a low temperature first and then increase it at the end. You can slowly increase it by 25F increments to obtain the final rise and browned top.
5. Leave the finished cake inside the oven with the door slightly ajar for an hour to reduce temperature shock.

What are The Best Toppings for this Cake?

The beauty of Japanese cheesecakes is its simplicity. Tasting scrumptious all on its own, they are usually served by itself without any toppings or condiments. Sometimes they are topped with a thin layer of apricot jam and a dusting of icing sugar with some fresh berries on the side. If you really want to add some extra icing on top for decorations, I recommend using something like a stabilized whipped cream because its lighter texture is better suited for this type of light cheesecake. A popular method to change up the flavor of this cake is to flavor the cake body only by adding matcha green tea powder, lemon zest or spices to the dry mix like this in gingerbread Japanese cheesecake, or sesame paste to the wet mix.

How To Store & Freeze Japanese Cheesecakes

After cooling, Japanese cheesecakes need to be refrigerated in an air-tight container where it will stay fresh for up to 5 days. It can be frozen but similar to its main ingredient, cream cheese, the texture will become a little more grainy. The flavor will stay the same, it will just be a bit less creamy and smooth (noticeable only through my side-by-side tasting). It's a decent compromise if you really need to make this cake in advance.

Step By Step Photos

PRE-HEAT OVEN to 250F and have a pot of hot water ready. PREP: Grease the sides of the cake pan with butter. Line bottom with parchment paper. Wrap the bottom and sides with aluminum foil to prevent water seepage. PREPARE WET MIX: Add room temperature cream cheese and butter to a heat-proof bowl. Hang over a pot of boiling water (do not let bowl touch water). Stir together until it becomes a creamy mixture. Right before taking off the heat, add the warmed milk and stir together until it looks smooth and uniformed.

Turn off heat and pour the mixture through a sieve to remove large lumps. The mixture should be at room temperature now. Add the room temperature egg yolks one at a time and stir until it's incorporated.

PREPARE DRY MIX: In a separate bowl, sift the flour and cornstarch, mix to evenly disperse ingredients. INCORPORATE DRY & WET ingredients together. With a whisk, gently stir together until no traces of flour is visible. Set this batter aside.

MAKE MERINGUE: With a handheld mixer or stand mixer, whip the room temperature egg whites on low-speed until foamy. Add the cream of tartar. Increase speed to medium-low and whip until the beaters leave tracks inside the egg whites. Add the sugar a little bit at a time. Increase the speed to medium-high and whip until firm peaks (see photo below). Do NOT overwhip. This is now called the meringue.

FOLD MERINGUE INTO BATTER in 3 additions. Fold gently, do not stir. Place the prepared cake pan into the larger water bath pan. POUR CAKE BATTER: into the cake pan, leaving half an inch for expansion. Tap the large water bath pan once on the counter to release any large air pockets inside the cake batter. POUR HOT WATER (not boiling) into the water bath pan, about halfway up the cake pan.

BAKE: Carefully transfer the pan onto the middle rack of the pre-heated oven. Bake for 50-60 minutes. You'll see a moderate rise of the cake at this time. INCREASE TEMPERATURE to 300 F and bake for another 30 minutes until the top of the cheesecake is golden.* TURN OFF OVEN and leave the door slightly ajar. Let the cake sit inside the water bath in the oven for another hour before removing cake. This will prevent shrinkage and cracking from temperature shocks. Remove cake from pan and place it in an air-tight container in the fridge. It can be eaten fresh but the texture will be firmer once it settles in the fridge after 3 hours. Japanese cheesecake will stay fresh for up to 5 days in the fridge.

A light and airy chiffon cake topped with strawberries and semi-sweet fresh cream, just like the ones at the Asian bakeries. Moist and flavorful even on it's own.

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This Asian-bakery strawberry chiffon cake is adapted from my Japanese strawberry cake roll recipe. In the past, many readers have wanted to use that super soft and fluffy cake base for a regular circular "birthday" cake so here is the adapted version. This sturdier cake base will allow the cake to be stacked and, in extension, the more difficult process of rolling the cake is eliminated. I just love making and sharing this cake with my family as it reminds them of the fresh fruit cakes that they like to buy at the Asian bakery. Enjoy!

XOXO,
Mimi

Why You'll Love Strawberry Chiffon Cake

• Easy - approachable baking method using simple tools.
• Light & Fluffy - chiffon cake base is super light and airy, even when it comes straight out of the fridge.
• Semi-sweet - made in the Asian dessert style, both the fresh cream filling and the cake base are mildly sweet.
• Adaptable - use any fruit for an amazing tasting cake
• Fresh Whipped Cream - is so easy to make with 3 ingredients. Tastes light and creamy. It's also pipeable.
• No Frosting Needed - if desired, this cake can be left unfrosted for picnics, lunch boxes, afternoon tea or travel.

What is Chiffon Cake?

The cake base used in this recipe is a chiffon cake. Chiffon cakes are a type of foam cake that relies on egg foam to leaven the cake. It's similar to sponge cake but instead of little or no butter, it uses oil, making it especially soft and fluffy (for example, butter hardens when refrigerated). Many of the light and airy cakes found in Asian bakeries use chiffon or sponge cake as a base.

How Does This Cake Taste?

This chiffon cake is light, springy and semi-sweet. The cake body is very fluffy, to avoid compressing it, avoid using thick icings or rolled fondant. It's best to pair it with lighter frostings like fresh cream or a light glaze. In fact, this cake is so fluffy, moist and flavorful that it can be eaten unfrosted. This makes it perfect for afternoon tea, lunch boxes, picnics or travelling.

How Does This Cake Differ to the Roll?

As mentioned in the introduction, this chiffon cake was adapted from my fluffy strawberry cake roll recipe. Compared to my cake roll bases, this cake will be a bit heavier because it's sturdier. This sturdier cake body allows for a low-stacking cake that won't weigh down the bottom layer. It can be frosted with a simple fresh cream that doesn't need stabilization with gelatin because we're not concerned about maintaining the round shape of a cake roll. Chiffon cakes are still generally lighter and softer than other stackable cakes like butter cake or pound cake.

Can I Use Different Fruits for this Cake?

Yes, you can definitely use different fruits to make a fresh fruit cream cake just like the ones you find at the Asian bakeries. It's best to use fruits that won't release more moisture into the fresh cream which will cause it to separate. For decorating the top, fresh strawberries, blueberries, blackberries, mangos, melons are all great choices. Blueberries and blackberries are mushier so try to avoid using them in the filling. A trick to making this cake throughout the year is to use canned peaches or canned mixed fruits that you can keep shelf-stable in your pantry all year long.

Ingredients & Substitutions

Dry Mix for Chiffon Cake Base

• Cake Flour - cake flour is a low protein flour which will help make this cake lighter and softer than if using all purpose flour. Cake flour needs to be sifted before use to prevent clumps. You can also use "cake & pastry flour" which many stores sell, This is a blend of both flours with a lower protein than AP. It's ok to use AP flour if that is all you have.
• Baking Powder - it acts as a leavening agent in case there is any weaknesses in the meringue.
• Salt - brings out the flavors in the cake and acts as a contrast to the sweetness.

Wet Mix for Chiffon Cake Base

• Granulated sugar - this first set of sugar is added into the wet ingredients to help add moisture and separate the grains. If you have it on hand, berry sugar or extra fine granulated sugar is a better substitute. It dissolves and mixes more easily for a finer textured cake.
• Neutral oil - adds moisture to the cake base. Canola, grapeseed, avocado are all good choices.
• Milk - adds extra flavor.
• Vanilla extract - rounds out all the flavors in the cake.
• Egg Yolks - tenderizes the cake, adds structure and emulsification of the cake batter.

Meringue for Chiffon Cake Base

• Egg whites - use fresh egg whites from large size eggs. Eggs separate more readily when it's cold and whip better when it has come to room temperature.
• Granulated sugar - use only granulated sugar, powdered sugar does not work for whipping meringue.
• Cream of tartar - is an acid that helps to stabilize the meringue. It can be substituted with double the amount of lemon juice or vinegar.

Fresh Whipped Cream

• Powdered sugar - provides sweetness and stability to the fresh cream. Can be substituted with half the amount of granulated sugar. If a more stable whipped cream is desired, use this recipe for stabilized whipped cream with gelatin.
• Heavy cream - has a milk fat content of at least 36% (usually labelled as M.F. 36). It can be substituted with whipping cream (with minimum 30% milk fat) but heavy cream will produce an even more sturdy frosting. The cream needs to be completely chilled before whipping or else it won't whip up.
• Vanilla extract - helps bring out the fresh cream flavors. It can be substituted with clear artificial vanilla extract if a "whiter" cake color is desired.

Tips For the Fluffiest Chiffon Cake

Unlike a sponge cake which uses no or little butter, the pillowy soft chiffon cake base in this roll uses oil instead. The secret to this Asian bakery-style roll cake is its super fluffy cake base. Here are some tips:

• Use cake flour instead of AP flour.
• Always sift cake flour to prevent clumps.
• Gently incorporate the dry-mix and wet-mix together until no lumps of flour can be seen. Do not over mix as it will result in a tough cake.
• For the meringue, use room temperature egg whites for better volume.
• Whip the egg whites in a clean non-plastic bowl free of oil and water.
• Whip the egg whites until stiff peaks stage.
• Gently fold the meringue into the cake batter, retaining the air that you've built into the meringue. Do not stir.
• Use parchment paper to line the bottom of the cake pan for a clean release.

Proper Pans for Baking Chiffon Cakes

Why is Chiffon Cake Baked in a Round Tube Pan?

Chiffon cakes are usually baked in round tube pans for easier heat transfer in the center, and to allow the cake to gain height by climbing the sides of the pan. Later, it can maintain its cling while it is cooled upside down. Greasing the pan is not necessary or recommended. However, lining the bottom of the pan with parchment paper is strongly recommended for a clean release of the cake, otherwise, it will stick and tear the cake.

Should I Use a Light or Dark Colored Pan?

Generally, aluminum and lighter colored pans are preferred for their ability to let the cake climb and keep the outside from overbaking (resulting in a thick crust). If you don't have any cake pans yet, consider buying lighter colored ones. I happened to have some medium-dark pans already and was able to use them with success. The timing and temperature provided for this recipe is based on a darker pan. If you're using a lighter pan, you might need to bake a few minutes longer. Instead of relying on time only, use the appearance to gauge doneness: cake should spring back in the center and a skewer inserted should pull out clean

Can I Bake This Cake in Other Cake Pans?

Yes, this cake can be baked in circular cake pans as well. I've tested it with 8" circular cake pans. With this size, you'll need two of them and you don't need to cut the cake in half like with the round tube pan. Do not use a single deep cake pan because it will take longer for the center to bake fully and you don't want to overbake this cake making it dry and coarse.

Can I Make This a Cupcake?

Yes, you can bake it into a cupcake pan lined with paper liners. However, it is a lighter cake so pair it with a light frosting like whipped cream. It won't be as sturdy as regular cupcakes so keep that in mind. This cake is best suited to eat with a fork on a plate. See this recipe if you want to make the classic frosting-less Sponge-y Chinese paper wrapped cupcakes.

Is This a Sturdy Whipped Cream Frosting?

This whipped cream frosting is also known as Chantilly cream - a whipped cream that is flavored and/or sweetened. It is prepared using a very popular preparation method used in many cake recipes whereby the cream is stabilized with powdered sugar. It is strong enough for piping and won't deflate after a few days. I like that it is very easy to put together but it's a bit soft for my liking. While I was transferring slices of the cake into a takeout box for my friends, the cream didn't stay as intact after some handling. Of course, this will not be a problem if you're just serving it to friends and family and consuming it right away. Everyone will love the taste and won't be focused on how your cut slices look. I feel I'm just a bit picky in this regard so, for special occasions, I prefer to make a really strong and sturdy whipped cream that is stabilized with gelatin.

Frosting a Cake With Whipped Cream

Usually, frosting a cake requires a crumb coat whereby the crumbs on the cake are "locked" into the cake with a first layer of frosting called a crumb coat. Subsequent layers of frosting are needed to make it more aesthetically pleasing. This method doesn't work as well with a soft frosting like whipped cream, it doesn't bind the crumbs onto the cake as well.

To minimize handling while smoothing the frosting, I like to pipe a thick layer of it onto the outside of the cake and then smooth it out with a scraper tool just once. No crumb coating and no shaping it again and again. As you can see, I left some parts of the cake a bit rough. I could have definitely shaped it some more so it looks more neat but I decided to keep it that way so it looks a bit more "rustic" and "homemade". I know many of you who will be making this type of cake for the first time will probably achieve a similar result so I feel this is a more accurate representation of what it will actually look like. I think it looks less store-bought and a lot more charming this way! What do you think?

Step By Step

Prepare the Dry Mix

Line the bottom of the cake pan(s) with parchment paper. Preheat oven to 325 F. In a large mixing bowl, sift in dry mix. Stir to combine.

Combine the Wet and Dry Mixes

Create a well in the center of the dry mix. Inside it, add the wet mix. With a whisk, stir to combine until fully incorporated with no visible lumps, do not over mix. Set this milk-flour mixture aside. 

Make the Meringue

Now make the meringue. In a clean and dry, non-plastic mixing bowl, whip egg whites on slow speed until frothy, add cream of tartar. Increase speed to medium, once the whites become opaque and bubble size have decreased, add sugar a little bit at a time. Increase speed to med-high, whip until stiff peaks. This is the meringue.

Fold Meringue into Batter

Gently fold ⅓ of the meringue into the milk-flour mixture to get it moving. Once incorporated, fold in the rest of the meringue. Do not stir. Use batter immediately. 

Pour batter into lined cake pan from one spot, spread out the batter evenly with an angled spatula. Tap the pan on the counter to release large air pockets. Bake for 25-28 min. until a skewer pulls out clean and the cake springs back in the center.

Flip the cake pan upside down on the cooling rack and let cool for 30 min. before removing cake from pan. Use an offset spatula to gently release the sides of the cake from pan. Remove paper, let the cake cool completely while you make the fresh cream.

Whip Fresh Cream

Place beaters and mixing bowl in fridge to chill. Check that the heavy cream is sufficiently chilled. Cool tools and chilled cream will ensure that the cream whips to volume. Optional for warm weather: Place chilled bowl over a bed of ice. Add powdered sugar into bowl and then pour in heavy cream. Whip mixture on medium speed until large bubbles form. Increase speed to high and whip until the mixture gains volume and the beaters starts to leave tracks inside the cream. Add vanilla extract and whip until stiff peaks. Use cream immediately to assemble cake.

Assembly

Wash, pat dry and hull strawberries. Dice 4 strawberries, reserve the rest for decorating the top. With a piping bag apply an even layer of cream on the top of the first layer, spread evenly and add cut strawberries. Pipe more cream on top and smooth out layer evenly. Place second layer on top. Pipe thick bands of whipping cream onto the outside of the cake, use a scraper to shape the sides and top with a clean finish. Pipe the borders with a decorative piping tip (I used 4B). Decorate with strawberries as desired. Allow cake to set in fridge before cutting.

FAQ

How Can I Make Other Flavors of Chiffon Cake?

There are various methods for adapting the flavors in a chiffon cake. Dry ingredients can be added to the dry mix (e.g. coffee cake roll, gingerbread cake roll), extracts can be added to the wet mix (e.g. cotton candy cake roll, tiger cake roll, fancy pattern cake roll), flavors from dry goods can be infused into the ingredients of the wet mix (e.g. chocolate cake roll, matcha cake roll, pumpkin cake roll, carrot cake roll, Earl Grey tea cake roll) or a completely different flavored filling/frosting can be used all together to complement the cake (e.g Bear cake roll with cheesecake filling).

Why Did My Chiffon Cake Crack?

Chiffon cakes can crack when the temperature in the oven is too hot. Most chiffon cakes are baked at 325F. Use an oven thermometer to keep track of the actual temperature in the oven and be cognizant of how close it is to the heat source. Place the pan in the middle rack or slightly below it (especially if the heating coils are on the top). Darker pans also conduct heat more readily so you might need to lower the temperature a bit (start with a reduction of 25F). After the cake comes out of the oven, invert it right away over a cooling rack.

Why is My Chiffon Cake So Dense?

Chiffon cakes rely on egg whites to leaven the cake. If the meringue is not prepared properly, it can cause the cake to be dense. Meringue should be whipped until it reaches the stiff peaks stage (see step-by-step photo above). Under-beaten meringue doesn't have enough air trapped inside it to leaven the cake while over-beaten meringue will cause the cake to collapse, both resulting in dense cakes. While folding, be careful to evenly distribute the meringue into the cake batter. Scrape the bottom of the bowl to bring up the batter and fold until no meringue lumps are visible.

Can I Make This Cake in Advance?

Yes! To prepare this cake in advance, wrap the cake base in plastic wrap and freeze for up to one month. Defrost in the fridge overnight before assembly. Because it's not ideal to freeze whipped cream due to separation, it's best to assemble the cake with freshly whipped cream 1-3 days before serving. If you want a fully assembled strawberry cake that you can just defrost and serve, try: easy strawberry mousse cake.

How Do I Store This Cake?

The assembled cake can stay fresh inside the fridge for up to 4-5 days. Because it contains whipped cream, follow standard food safety guidelines, leave it outside of the fridge for no longer than 2 hours. In hotter climates, take it out only right before serving.