homework cake china

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'Homework outsourcing' booms in China as handicrafts take over schoolwork

By Quan Zhanfu | chinadaily.com.cn | Updated: 2024-02-07 22:33

In the wake of an increased focus on quality education and the implementation of the "double reduction" policy, the nature and complexity of homework in preschools, primary, and secondary schools in China have evolved.

Notably, there has been a rise in handicraft assignments, with a new trend emerging — the outsourcing of unfinished assignments by children to their parents. This phenomenon, fueled by limited time and resources, has given rise to a burgeoning industry of "homework outsourcing" on various e-commerce platforms, as reported by Tide News, a news portal based in Zhejiang province, on Tuesday.

A simple search on secondhand trading platforms using the keyword "handicraft homework" reveals numerous products advertised as "handicraft homework outsourcing," covering assignments from preschool to university levels. Pricing for these services is determined by factors such as the time required, material costs, and assignment difficulty, with individual merchants setting their own prices.

Merchants, such as Dou Dou, noted a surge in demand for outsourced handicraft assignments during the winter holiday. Parents are turning to these services to ensure their children submit exceptional work for evaluation and awards. Interestingly, pricing discrepancies for similar tasks on the same e-commerce platform have been observed.

For instance, Dou Dou priced a handicraft dragon made from disposable paper cups at 50 yuan ($7), while another merchant charged 90 yuan for a similar product. Another merchant, Chu Chu, a part-time artisan with a decade of experience in preschool education, has seen a significant influx of orders, particularly for handmade tabloids from elementary school students.

On e-commerce platforms, services offering "outsourced handmade tabloids" have recorded monthly sales ranging from 100 to over 10,000, with prices averaging around 100 yuan per piece.

Xiong Bingqi, a director of the 21st Century Education Research Institute, highlighted two reasons for students outsourcing their homework to parents. First, tasks often exceed students' capabilities and are challenging to complete without parental assistance. Second, the educational significance of the homework becomes blurred.

Xiong emphasized that teachers should clarify the purpose of handicraft homework, emphasizing the importance of the learning process rather than the pursuit of a perfect finished product.

ChinaWhisper

Top 10 Traditional Chinese Cakes You Must Eat

Chinese cake refers to desert made with traditional Chinese craftsmanship. Due to the variety of natural resources and customs of different regions, Chinese cake gradually formed different styles and flavors such as Beijing-style, Cantonese-style, Su-style, Fujian style and Yang-style . Chinese cake has a long history and many categories. Now let us take a look at China’s top ten cakes you must eat.

1. Osmanthus Jelly (桂花糕)

2. Mung Bean Cake (绿豆糕)

3. Bean Paste Cake (Liang Gao) (凉糕)

4. Red Bean Cake (红豆糕)

5. Rice Cake (米糕)

6. Water Chestnut Cake (马蹄糕)

7. Thousand-layer Cake (千层糕)

Related: Top 10 Most Popular Chinese Snacks

8. Fa Gao (发糕)

10. Wan Dou Huang (Pea Flour Cake) (豌豆黄)

Do you know other Chinese cakes and pastries or have you ever tasted any in and out of China. Share your experience in our comments section.

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17 Places to Buy Birthday Cakes in Shanghai

Friends: everybody needs 'em. Make sure yours know what kind of a pal you are by fixing them up with a birthday cake that doesn't suck. 

We've searched high and low to find the best damn dangao Shanghai has to offer. There's even a vegan, gluten- and sugar-free option for that allergy afflicted/clean eating buddy in your life.  

Just remember, the golden rule is 24-48 hours in advance. However, if you need cake on the day, scroll on down to the 'Left It to the Last Minute' section at the end. 

24-Hours in Advance...

You're a moderately organized friend with discerning taste in patisserie. The luxury of time will afford you plentiful selection from Shanghai's superior cake-vending outlets. 

Al's Baking Co.

They sometimes have whole cakes available in-store on the day, so it's worth calling up and asking if you need it in a hurry.

How to Order: 24-hours in advance, order in-store , email ([email protected]) or by phone. 

Price: cakes RMB378; cheesecake: RMB428

See a listing for Al's Baking Co.

How to Order: 24-hours in advance.  Price:  from RMB278 (six-inch; feeds 4-6) to RMB408 (eight-inch; feeds 6-10). 

See a listing for HoF

Chikalicious

How to Order:  24-hours in advance, by phone (6333 9233) or in-store .  Price: RMB528-858; sizes vary. 

See a listing for Chikalicious

Their website is available in English, but the ordering page requires a little knowledge of Chinese. Alternatively, English service is available via their hotline. 

How to Order: 24-hours in advance (before 5pm) via website , WeChat account or phone. Delivery from 1-9.30pm. Price: RMB368-668 (16/18cm).

See a listing for Bobo Lee

Strictly Cookies

Perfect for the cookie-obsessed friend/spouse/colleague in your life, Strictly Cookie's celebration offerings come in the form of a giant cookie  (above) available in any flavor. They can also write your name on it, just like they did for Usher when he was in town. Yeah!

For the truly decadent occasion, check out their new behemoth frozen cookie pie (below)   – consisting of a mixed base of chocolate chip cookies, graham cracker and Oreos along with a frozen cream cheese filling, and topped with dark chocolate and cookie crumbles.

How to Order: via website , next-day delivery only (before 3pm).  Price: RMB150 regular cookie cake (feeds 10-12); RMB300 for cookie pie (feeds 10-12 insanely hungry humans).

See a listing for Strictly Cookies

48-Hours in Advance...

Your organizational skills are formidable, and you never forget an important cake-worthy occasion. In fact, you deserve a cake just for being so efficient. 

Shanghai Bakery

Vegan, sugar- and/or gluten-free cakes available upon request. Coconut cream FTW. 

How to Order:  via WeChat, 48-hours in advance. Price:  RMB388 (4-5 people); RMB488 (8-10 people).

See a listing for Shanghai Bakery

Choose from  tarte aux framboises  (raspberry) ,  pommes   (apple) ,  citron passion   (lemon passionfruit) ,  choco-banane   (chocolate banana) ,  f ruits de saison   (seaonal fruit),  chocolate caramel  (above) and  gâteau au fromage blanc  (cheesecake); each feeds 6-8 people. 

For larger parties, cakes like the classic  fraisier   (strawberry and crème pâtissière, below) feeds 25-30 (RMB800) or 50-60 people (RMB1,600).

How to Order:  48-hours in advance, via email ([email protected]) or in-store  at any of their shops .  Price:  tartes  from RMB210-270.

See listings for Farine

Lollipop Bakery

These guys got their first start selling custom cupcakes, but have since expanded to a range of elaborate and whimsical celebration cakes too. Choose from adornments like  popcorn,   ice cream cones,   macarons, fresh flowers, candy  and more – sky's the limit here, and toppings are included in the quotation price. 

How to Order:  48-hours in advance via email ([email protected]), phone (156 1899 8253) or  in-store .  Price:  six-inch RMB349-499; eight-inch RMB449-599. 

See a listing for Lollipop Bakery

How to order:  48-hours in advance, via phone or in-store.

Price:  RMB320

See a listing for  Bread Etc.

Left It to the Last Minute...

Ok, so it's the last available minute, but the thought is still definitely there. Your options are slightly limited, but fear not, cake is still within your grasp. Naturally, we can't guarantee availability, but in our experience these are reasonably safe bets.

How to Order: in-store, advise calling your nearest branch to reserve.  Price: RMB400+ (feeds 10-12).

See listings for COVA

You'll need a rudimentary understanding of Chinese to navigate their website/app, but the plus side is that they offer same-day delivery given at least six hours' notice.

How to Order:  via website /app.  Price:  from RMB198+.

See listings for 21 Cake

Gourmet , Pudong Shangri-La Hotel

Find creations like the 'Forest Berry Charlotte' – vanilla strawberry bavaroise , pistachio sponge and chocolate meringue topped with strawberries, raspberries and blueberries (above.) 

How to Order:  in-store. Custom orders accepted with 24-hours prior notice.  Price:  whole cakes from RMB228. 

See a listing for Gourmet

How to Order (same-day): in-store Price: subject to availability.

How to Order: in-store, call ahead to confirm/reserve. Price:  subject to availability. 

See listings for HoF

Baker & Spice

These guys are known more for their breads, patisserie and sandwiches, but their whole cakes have been known to save our asses on more than one emergency birthday occasion. The whole cakes are smaller than most others on this list (each feeds 5-6), and come in simple yet yummy flavors like deluxe carrot cake, red velvet and chocolate. 

How to Order: your nearest store; call ahead to confirm/reserve.  Price:  RMB137 each. 

See listings for Baker & Spice

Pantry's Best

Specializing primarily in cupcakes adorned with hefty dollops of cream cheese icing (mint choc chip is our fave), Pantry's Best also has whole celebration cakes with flavors like red velvet, mocha, chocolate and strawberry. They nearly always have whole ones in their K11 store that can be bought on the spot, but if your Chinese is up to scratch hike on over to the website for the full range. 

How to Order:  in-store or online Price: cakes from RMB210 See a listing for Pantry's Best

Mvuke Tokyo

Mvuke Tokyo is one of our best-kept secrets in Shanghai. We love the dessert ~salon~ in Xintiandi (enormous portions and a made-to-order menu), but their takeaway shops happen to make our favorite Napoleon cake. Seriously, it's Napoleon's messenger on earth (and available in single portions for the solo connoisseur). They also usually have cream-covered confections if for some reason the former doesn't appeal to you. 

How to Order:  in-store or online ( Chinese only ) Price: RMB88-450 See listings for Mvuke Tokyo

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Chinese Bakery Sponge Cake (Chiffon Cake)

This baked Chinese sponge cake recipe is the same soft and fluffy texture you find in modern Chinese bakeries. Also known as a Chiffon cake in Western bakeries, this sponge cake is perfect with fresh fruit and whipped cream. (Updated in 2022!)

Are you familiar with Chinese sponge cake? I spent a lot of time at my Chinese grandparents’ house as a kid, and I always looked forward to seeing this towering snack cake waiting for me on their kitchen table. “Sponge cake,” my Paupau always called it. Everyone in my extended family craved Paupau’s sponge cake. It wasn’t until I tried recreating her famous sponge cake as an adult that I realized I had no idea what kind of cake recipe this was. THANKFULLY, she’s still alive, so I simply called her and asked her for her recipe. And now I’m sharing it with you!

Side note: My Paupau has told me that my youngest cousin makes her cake the best. I don’t know why. We use the exact same recipe. My mom also likes to remind me, repeatedly, that Paupau’s cake is also better than mine. BUT IT’S THE SAME RECIPE. So I don’t know. I guess I just don’t have the magic touch. My kids don’t complain, though. You’ll have to make this cake and be the judge for yourself!

What Are Those Soft Chinese Bakery Cakes?

Before we get started, after posting my original recipe for Chinese bakery cakes, I realized there might be some confusion. There are actually two very popular Chinese sponge cakes: traditional steamed cakes and modern baked cakes. The old school version is steamed in what looks like paper cupcake liners. My Paupau’s recipe is the more modern style cake you can find at bakeries like 85 degrees or in the bakery section of Chinese markets like 99 Ranch. They’re super soft and fluffy and light – completely different from the usual dense and mega sweet butter cakes from American bakeries.

Tangent: Yes, I say 99 Ranch and not Ranch 99, because I’m not a monster. If you are not a Chinese American, this debate probably makes no sense to you; feel free to ignore and move on.

Second tangent: I remember when 85 degrees first opened in Irvine and the lines were like hours long. And then I moved to Seattle and I remember when 85 degrees first opened in Tukwila and the lines were hours long. Again. The lengths that us ABCs will go to for some decent Asian baked goods…

Chinese Bakery Cake vs. Chiffon Cake vs. Sponge Cake

Eventually in my baking journey, I learned that this style of fluffy cake is actually known as a chiffon cake in Western bakeries. So what are the definitions of all these different kinds of cakes? Let’s break it down:

Sponge Cake – There are different types of sponge cakes, but the hallmark seems to be lack of leavening ingredients, relying solely on the whipped eggs to aerate the cake; think of Angel Food Cake or Genoise. Many sponge cakes also do not have any fat.

Butter Cake – Uses butter, as the name implies, and relies on baking powder to rise. This is the usual American style cake.

Chiffon Cake – Uses both beaten egg whites and baking powder to rise; Chiffon cakes also have fat content from egg yolks and oil.

My family always called this cake a “sponge cake,” and so I do too. I don’t even know if there’s a Chinese name for this specific type of cake, and to be honest, I don’t really care what you call it – a Chinese cake vs. a Western cake, or a sponge cake vs. a chiffon cake. Like I tell my kids, just eat it.

How to Make Super Soft Sponge Cake – Egg White Tips

The technique for making sponge cake is not as hard as it seems. Whenever I see a recipe that calls for separating eggs, I, too, internally groan. It’s extra work. It sounds like it’s going to be hard.

But I promise you, this recipe really isn’t so bad. Separate the egg yolks and whites. Beat the whites to stiff peaks. Mix everything else with the yolks. Then fold the two mixtures together. Here are some tips:

• Watch some videos on youtube to see what stiff peaks looks like. You probably are more likely to underbeat than overbeat.
• Make sure there are NO egg yolks in the white mixture. I crack my eggs and separate them in a small bowl first before adding to the large bowl.
• Wipe down the bowl with a paper towel soaked in vinegar before you beat the egg whites. This helps make sure there is no leftover oil on the bowl that will mess up your whites.
• Be gentle when folding your batter. Use a baking spatula to cut down the middle of the bowl and gently scoop from underneath, rotating the bowl as you go.
• If you’re scared about folding the batter, you can mix the whites into the yolks in thirds. Working in smaller batches sometimes helps.

Baking Sponge Cake in an Angel Food Tin

You don’t HAVE to use an angel food cake tin for this recipe, but Paupau always does, and so I do too. I like the height it gets, and it’s easy to slice snack size pieces. Plus, this cake is so soft, it’s harder to make into a typical layer cake if you’re using any frosting other than whipped cream. Some tips for using the angel food cake tin:

• Don’t grease the tin. This helps the cake rise.
• If you can, let the cake cool upside down in the tin, resting on a wire rack. Just be careful that the center portion doesn’t fall out.
• If the sides are stuck to the tin, swipe an offset spatula along the edges before attempting to take the cake out.

Of course, you’re welcome to try baking this in a different size baking dish. Don’t forget to adjust the time of the bake!

That’s all the instruction I have for you! You can serve this with whipped cream and fruit, or just eat it by itself. It’s so soft and fluffy, you won’t even feel gross if you eat the whole thing. 😉 Happy baking!

Chinese Sponge Cake (Chiffon Cake)

• 10" angel food cake tin

Ingredients    1x 2x 3x

• 7 eggs yolks and whites separated
• 1 tsp cream of tartar
• 1 1/2 cups sugar about 300g
• 1/2 cup water 120mL
• 1 tsp vanilla extract
• 1 tsp baking powder 4g
• 1/2 cup vegetable oil 120mL
• 1 1/2 cup cake flour or all purpose flour 180g

Instructions  

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

More Asian Baking Recipes

If you enjoyed this recipe, be sure to check out my yuzu lemon cupcakes and my black sesame layer cake recipe.

More Chinese Grandma Recipes

Pretty much all my Chinese recipes come from my pau pau. If you want to see more of her recipes, you can check out my Chinese vegetables , steamed fish , and my instant pot char siu .

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Chinese angel cake is steamed not baked. Sweet rice flour instead of wheat flour is used. My aunt used to put A layer of red bean paste in the middle. But that’s optional. Your recipe is an American Angel Cake not Chinese Angel Cake. As you can see they are very different!

Hi Sue! Thanks for your comment! I haven’t heard the name Chinese Angel Cake before, is that a translation from the Chinese name? An American angel food cake is made from egg whites only, so it’s a different type of cake, even though it typically uses this same cooking tin. In western baking, this cake is sometimes called a chiffon cake. Actually, though, I have a hard time finding this style of cake at American bakeries; I can typically only find it at more modern Chinese or Taiwanese bakeries, like 85 degrees. Usually there they are frosted or rolled into a cake roll, so it doesn’t look the same as in these pictures, but it’s the same type of recipe. I guess it’s a Chinese-western fusion?

Sorry Sue – an American Angel Cake has no egg yolk and no oil!

Sue- you are referring to ‘Ma Lai Gao’, that’s something else entirely different.

[…] incorporating them all together at the end by folding very gently. I’ve got a great Chinese chiffon cake recipe here on the blog, where you can read more about the difference between modern Chinese bakery cakes […]

Thanks so much for this recipe!! It tastes just like the birthday cakes my parents used to get me as a child (and get my kids). My dad is super fussy and this got his seal of approval!

Whew! Relieved to get the dad seal of approval!

Hi! I was wondering if it matters whether the egg whites are at room temperature, or if they should be cold when I go to beat it?

Hi May, room temperature is best.

2 questions: My first time baking this cake. I’m concerned about removing the cake cleanly from the pan that is not buttered or oiled. Will a no-stick cannoli oil cooking spray work without affecting the cake rising? I’m using an angel food cake pan. Beating the egg yolks – how much should they be whipped? I’ve had this cake at a few Chinese gatherings, and loved the lightness of it, would love to bake it successfully! Thank you.

Hi Veronica! I really wouldn’t use any spray on the pan. Even if there is some sticking, I’ve never had it more than just a very thin layer, like a “skin” on the cake. If you use a spray, I’m mostly afraid that after you take the cake out, it’ll totally collapse while cooling down.

You only need to beat the egg yolks until the ingredients are combined. All the air is in the whipped egg whites for this one.

Hi, can you use this recipe to make the cake but in a cupcake tin to make several small ones ? Thank you

Yes, you can! You’ll probably need to halve the recipe or it’ll be way too many cupcakes 😅

Hi, do I need to beat the egg whites and the ingredients gradually or just all together? Thanks!

Hi Anna, you beat the egg whites separately. Is that what you mean?

I think Anna is referring to adding the sugar and cream of tartar to the egg whites, I was also wondering whether they should be added in gradually like some other recipes call for and when would be the best time to do so (if that matters!)

Hi Crystal, Thanks for clarifying! Sorry I totally didn’t understand initially. According to pastry chef Stella Parks, it does NOT matter when you add it in. However, according to old wives tales about successfully beating egg whites, it does. To play it safe, I usually wait until the egg whites get a little bit frothy, then gently pour in the sugar and cream of tartar while the mixer is still running. I’ll edit the recipe to include this note. Thanks!

[…] 4. Chinese Sponge Cake […]

Hi, thinking of making a 2 or 3 layer birthday cake based on your recipe here this weekend! Would you recommend a buttercream (like your lychee rose one) or whipped cream with this recipe? And I am thinking of using 6 inch rounds, any tips in using this instead of the angel cake tin? Thanks!

Hi Em! I would definitely recommend whipped cream, as this cake is very light. I’ve never reduced this recipe for a 6 inch cake, so this is just a guess, but I think half the recipe would probably fit at least two 6 inch round cake pans. I’ve used this recipe for a multi-layer 8 inch cake with whipped cream and strawberries in between the layers (naked cake style), and it worked great, if you decide on a bigger cake.

You were right that half the recipe would make two 6 inch rounds. However, I didn’t know how to easily half the recipe with 7 eggs, so I ended up with four 6 inch rounds. No matter though, because this recipe is delicious and those cakes will be eaten up in no time. In case anyone wants to try it, it took about 30 minutes. Thanks!!!

Looks like you used a tube pan? What size – 8×3, 9×3, 10×4?

Hi, Spencer. Are you US based? I don’t think I’ve seen tube pans with some of those sizes before. Mine is closest to 10×4 I think.

Hello! I’m using this recipe to make my dad and girlfriend a birthday cake each since their B-Days are next to each other. I plan on making small individual multi-layer (like 3 or 4 layers) cakes for them both. Small as in a 4 inch circular cake pan, what ingredient ratio would you recommend? I saw you said use half the recipe for a 6 inch cake, would you still recommend that for 2 4-inch multi-layered cakes?

If you’re only doing two layers each, I would say yes, but if you’re doing more than that, you may need the full recipe! Those will be so cute!

If I want to make this into a reduced sweeten version, how much sugar can I omit?

Hi Karen, sugar helps the structure of the cake, so I wouldn’t reduce it, especially in something as light as this cake.

Can I steam the cake instead of baking it?

Hi Richie, I would not use this recipe for a steamed cake.

Hiya, I have a 10inch angle good cake tin. Do I need to change the recipe and ten taken to bake in the oven? I plan to bake this weekend. Hamida

Hi Hamida, this should work fine in a 10 inch Angel food tin! No changes necessary.

Im using this cake for a tres leche recipe. I need it to be about 2 1/2 inches in thickness as I will be slicing it in half to add filling in the middle. Based on how much it will rise do you think a 9 x 9 would work or would you recommend a 13 x 9?

[…] to work with standard American sized baking pans and measurements. In fact, it’s based off my Chinese grandma’s sponge cake recipe, if you want to check that […]

how should i cook it

The way the recipe states? I’m not sure what you’re asking

[…] Chinese bakery sponge cake […]

How many 8” layers does this cake make?

Hi Alyssa, It’s been a long time since I made this in an 8″ pan, but I believe I got three layers out of it at least.

Hi there, I have baked this cake by following your instructions. The cake was so beautiful done but it collapsed soon after I put it out to cool down. Very disappointed. What happened? Help!

Hi Ann, It’s possible the cake was underbaked. The cake could collapse if the inside isn’t fully set, so I would leave the cake in there longer next time. When baking in an angel food tin, it’s also often recommended to let the cake cool upside down so it deflates less. Hopefully one of those suggestions helps!

[…] Chinese Bakery Sponge Cake […]

Hi Kristen! Have you ever made this in an aluminum 9×13 pan? Just wondering if the consistency comes out okay without the height of a tube pan? It looks delicious and I’m going to give it a try! Thank you!

Hi, I have not made this exact recipe in a 9×13 pan, but I would guess that it would not rise as much. I have made it in several round cake tins, and it’s been fine. I think it would be okay to try, but I would expect that the texture would be a little less light and fluffy (since it won’t rise as much) and that it might take quite a while to bake through the center, so the edges may be more dried out.

If i make cupcakes, what temp and time should i use?

Can I reduce the number of egg yolks (I’m watching my cholesterol intake)?

Sorry, I haven’t tried so I don’t know!

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Chinese Bakery Fruit Sponge Cake

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If you love airy and spongey cake, this Chinese bakery-style fruit sponge cake is up your alley then! It has that soft and airy texture of chiffon that we love so much.

What is Chinese bakery-style fruit sponge cake?

I grew up with cakes frosted with buttercream as birthday cakes and heavily coated with chocolate sprinkles and I have to be honest that I never was a big fan. The buttercream was so rich that I couldn’t take it. Then along come this light and airy sponge cake. Just lightly sweetened. Usually frosted in white color light and airy whipped cream and decorated with fresh fruit or canned or glazed fruit. They are popping out everywhere at Chinese/Asian bakery shops and it seemed like an instant hit with me (and many others). This was the only cake I requested since then. No more buttercream cake please! ever! LOL!

The recipe rundown

Taste: The cake has the right amount of sweetness (to me anyway). The whipped cream frosting doesn’t weigh you down either Texture: Soft crumb, airy, and spongey Level: Intermediate Pros: It looks more complicated than it actually is. I’m no cake decorator, but this cake can be decorated any way you want. The fruits just make it looks pretty without much effort actually. NO baking powder is used either. You don’t need it if you properly whip your meringue Cons: If you are used to rich-tasting cake, you may find this cake not sweet and/or rich enough for you

Tips for success

1. Plan on the size of the cake. Don’t make too big of a cake that will give you too much leftover. The longer you keep the cake in the fridge, the drier it gets. So keep that in mind 2. Plan on making the cake the day before you plan to serve it 3. Allow about 2-3 hours for the cake to chill before you can serve it 4. Get the eggs and milk out from the fridge to let them come to room temperature 15-30 minutes (depending on how warm it is where you are) before you plan to start working on this cake 5. Chill the bowl and whisk attachment in the fridge for at least 15 minutes before you plan to whip the cream 6. Always preheat your oven to bake the cake before you start working on the recipe 7. Just breathe and you will be just fine. I can do it, you can definitely do it

How to make Chinese bakery-style fruit sponge cake

Whipped cream with firm peak and not overly beaten

Chinese Bakery-Style Fruit Sponge Cake

How to store leftover

It is best to serve this cake on the same day, which is why I usually make a small cake unless I need to serve the cake to more people. Leftover happens, I get it! Here’s how to store the cake: 1. Chill the cake back in the fridge for about 15 minutes or so, since you probably have left it on the counter and the whipped cream has softened 2. The whipped cream will harden back. Cover with a plastic wrap and keep in the fridge for no more than 3 days if possible. The longer you keep, the drier it gets and it will also absorb other smells from your fridge. No good!

Did you make this Chinese bakery-style fruit sponge cake recipe?

Ingredients   Metric US Customary   0.5x 1x 2x

This sponge cake recipe uses egg-separation method:, cake batter:.

• ▢ 4 egg yolks (room temperature) from 58-60 grams egg with a shell
• ▢ 20 g granulated sugar
• ▢ 64 g cooking oil
• ▢ 80 g whole milk (room temperature)
• ▢ 1 tsp vanilla extract
• ▢ 120 gr cake flour
• ▢ ¼ tsp salt
• ▢ 4 large egg whites (room temperature) from 58-60 grams egg with a shell
• ▢ 100 g granulated sugar
• ▢ 1 tsp vinegar

Simple syrup - to brush on cakes to keep them moist (recommended):

• ▢ 2 Tbsp sugar
• ▢ 2 Tbsp hot water

Stabilized whipped cream (option 1):

• ▢ 6 g gelatin
• ▢ 2 Tbsp water
• ▢ 480 ml heavy cream
• ▢ 80 gr icing sugar

Stabilized whipped cream (option 2):

• ▢ 60 g icing sugar
• ▢ 4 tsp Jello Instant Pudding mix (vanilla) or any flavor you like

Decoration:

• ▢ a mixture of fresh fruit with different colors you can use fresh or canned fruit

Instructions  

Suggestion: make the cake the day before (less hectic for you).

• Preheat oven at 350 (180 C) for a conventional oven. For a convection oven, reduce the temperature by 20 degrees.

Different shape and dimension of pans you can use:

• There are several ways you can bake this cake. You can use two 7-inch square cake pans or two 8-inch round pans, with at least 2 inches height and divide the cake batter into two. You can also bake in one quarter sheet pan (9x13 inches) which gives a thicker layer , or one large sheet pan about 13 x 18 inch size . Sheet pan give you a square/rectangle cake, depending on how you trim the cake and how many layers you want. Line the bottom of the cake pans or sheet pan with parchment paper

Prepare the cake batter:

• Divide the egg yolks and the whites. In a mixing bowl, add egg yolks, sugar, oil, milk, vanilla extract and whisk to combine. Sift in the cake flour and salt. Mix to combine. The yolk batter will be thick but flowy. Set aside

Make the meringue:

• Make sure your mixing bowl and other equipment are grease-free and clean. Use a whisk attachment to whip the egg white on medium speed (speed 4) until frothy, about 1 minute. Add the vinegar and whip again for another minute. Increase speed to 6 (medium) and gradually add sugar in 4 batches and continue to whip until you reach a stiff peak and then lower speed to 4 and beat one more minute so the air bubbles will be smaller. You can always stop halfway to check too. When you use a whisk to lift up the meringue, it should stay firm with just a slight bent on a tip and not moving. If you turn the bowl upside down, the meringue won't flop down

Fold the meringue into the cake batter:

• Scoop 1/3 of the meringue into the cake batter. Use a whisk to gently swipe down and fold over to combine the meringue into the cake batter. Do this gently but quickly. Continue with the next 1/3 and then the last 1/3. The final cake batter should be voluminous and airy. If it turns runny and not much volume, you have overmixed and lose most of the air, the cake will turn out dense and won't rise
• If you use two pans, pour half of the batter into one of the prepared pan and the rest onto another prepared pan. If you use large sheet pan, pour all the batter in the pan and spread it out as evenly as possible so the surface is even. Shake the pan a bit to evenly distribute and use a rubber spatula to help you smooth the top. Bang the cake pans on the countertop about 2-3 times to pop large bubbles. I like to use a skewer to run through the cake batter just to pop any extra bubbles inside the cake (these bubbles will create ugly holes inside your cake later)
• If you use two pans, put both pans side by side on the same rack on the middle rack. If you use one large sheet pan, do the same and put on the middle rack. My oven is conventional with bottom heat only. Place the cake pan/pans on the middle rack and bake for 15-20 minutes or until a cake tester inserted comes out clean and the top is springy and slightly golden brown. Start checking at around 15 minutes
• Remove from the oven and drop the cake pan from about 5-inch height on the countertop. This helps to minimize shrinkage. Let the cake cools down in the pan for about 5 minutes. The cake will pull away from the side of the pan. Then run an offset spatula on the edge to help release the cake. Place a plate or something flat on top of the cake pan and flip over. Peel the parchment from the bottom of the cake off and flip back and let the cake cool down completely on a cooling rack

Store the cake if not decorating on the same day:

• Once the cake has cooled down completely, you can wrap the cake up with a cling wrap at this point if you don't plan to do the decoration on the same day. They can be kept at room temperature for 2-3 days. They can also be kept frozen for up to one month. Simply thaw at room temperature for few hours before decorating

On the day you plan to decorate the cake:

Make the stabilized whipped cream :.

• Chill your mixing bowl and whisk attachment in the fridge for 15 minutes. The cream whip better when everything is cold. Make sure the heavy cream has been chilled in the fridge too
• For option 1 (have to be used immediately) : Mix the gelatin with water to let it soften for 5 minutes. Melt in the microwave for 10-15 seconds on high. If it's still not melted, microwave for another 3-4 seconds. The gelatin will be clear when it melts.
• Pour the heavy cream, icing sugar, and vanilla extract into a mixing bowl. Start whipping at medium speed until it reaches a very soft peak that barely hold its shape at all. Drizzle in the gelatin and continue whipping over medium speed until it is firm and can hold its shape but not overly firm that it turns grainy and chunky. You have gone too far. This has to be used immediately before the gelatin sets
• For option 2 (have to be used immediately) : I like whipped cream stabilized with Jello instant pudding because the whipped cream is extremely stable, have a nice spongy texture, and it won't "sweat" at all when you keep the frosted cake in the fridge or even if you leave the frosted cake out at room temperature for hours. Please note that you need to use the cream immediately or it will set if you make ahead and you won't be able to frost the cake smoothly
• Pour the heavy cream, icing sugar, and the Jello instant pudding mix into a mixing bowl. Start whipping at medium speed until it reaches a firm peak. It should be able to hold its shape. The texture will be smooth and glossy. If you whip too stiff, it will be grainy and not smooth. You know you have gone too far

Decorate the cake:

• You can make 2-layer cake (thicker layer) or 4 layers (thinner layer). In the video, I made 4 layers instead of 2. It's up to you. Slice the cake accordingly. It helps if you have a cake leveler and slicer . Otherwise, just do your best to slice as evenly as possible
• If you bake one large sheet of cake, the cake should be pretty level. cut the cake into two, three or four portions (the shape of the cake (square or rectangle) depends on how many layers you decided to do and how you cut and trim the cake)
• Combine the sugar and water to make a simple syrup. The hot water will dissolve the sugar. Get the fresh fruit or canned fruit you want to use ready. You can also use the syrup from the canned fruit to brush on the cake and you don't need to make the simple syrup separately. Make sure you have enough to cover the surface of the cake and in between layers of the cake. Brush the cakes with simple syrup on all layers. This helps to keep the cake moist
• Lay the first layer of the cake on a plate. Turn the brown side of the cake down so it becomes the bottom of the cake , spread a layer of cream on the surface using an offset spatula as evenly as possible. Arrange the fruit slices on top of the cream. Cover with another layer of cream
• Top with another layer of the cake and continue until you are done with all the layer. Now use the rest of the whipped cream to frost the sides of the cake. I didn't frost it entirely white on the sides, giving it a more semi-naked look. I use the extra whipped cream to pipe some pattern on the edge of the cake. Arrange more fruit on top, covering all the surface

Chill the cake:

• Chill the cake for at least 2-3 hours in the fridge to let the frosting set, before you plan to serve the cake. So plan accordingly when the cake needs to be served

*Nutrition facts are just estimates and calculated using online tools*

Recommended products:.

Banh Xu Xe – Banh Phu The (Vietnamese Tapioca and Mung Bean Cake)

Siew bao / shao bao (baked flaky bbq pork pastry bun 烧包), 65 comments.

I made it an took the cakes out of the oven when they were slightly golden brown and the toothpick came out clean. and they were tall and looked great. Then I dropped them from the 5″ height to the countertop and they immediately deflated. 🙁 What did I do wrong?

The cake will deflate a little bit but it shouldn’t deflate like significantly! if it does, there could be few possibilities: it could be under baked- this is the common culprit most of the time, or the oven temperature is too hot that the cake rises too quickly, meringue could be over or under beaten too. If you bake cake often, you probably would know if your oven is running hot or not hot enough. If you have an oven thermometer, that would help a lot. I know my oven always run about 20 degrees lower!

The cake was actually fine and tasted great and we ate it (although it was dense ) so it didn’t seem underbaked. My over runs pretty true. Maybe I should not drop it???

I usually drop the pan on the counter when the cake first comes out from the oven to prevent shrinkage, especially for sponge-type cake or chiffon type cake. It usually shrink a bit, but the cake won’t collapse/deflate. If the cake deflates, the crumbs turn dense. I think it probably needs a bit longer oven time. You can try a skewer test and if it comes out clean with just a few sticky crumbs, but not wet or gooey, it is done baking. If you suspect it’s the dropping of the cake pan on the counter that causes the deflates, you can try not to do that next time and see how it goes.

Hi! I’m wanting to make this for my partner but would it be okay to make the cake base for example on Saturday evening and it will still be okay to decorate on Monday?? How should I store the cake layers if so!! Would a 23cm cake base be okay too? (9in round)

Hello! Once the cake has cooled down completely, you can wrap the cake up with a cling wrap if you don’t plan to do the decoration on the same day. They can be kept at room temperature for 2-3 days. They can also be kept frozen for up to one month. Simply thaw at room temperature for few hours before decorating. You can bake in 9-inch round pans. The layers will be thinner and the baking time is a bit shorter, start checking at around 15 minutes.

Amazing recipe! I’ve never made a meringue-based cake before, nor have I made stabilized whipped cream, but it all turned out perfect Exactly what I would expect from a good bakery. I doubled everything and made a two-layered 9×13 cake (in two 9×13 pans).

I found the whipped cream a bit too sweet despite using just one cup of icing sugar for 4 cups of whipping cream (using plain gelatin), but that may just be me measuring the icing sugar incorrectly.

There might be a typo when it says to microwave the gelatin for 5 minutes. 15 seconds was enough.

Thank you SO much!

Hi Evan, I’m so glad the cake turned out great for you! Oh Geez, that’s definitely a typo on the gelatin. I’m glad you caught that!!! Thank you for leaving a valuable useful feedback! I appreciate that!

How would I store the cake layers if I were to make it the night before? I still want it to have that fresh taste/texture, but I won’t have time to make it the day of. I plan on decorating the cake the morning of my event!

Let the cake cool down completely and then wrap each layer (if you have already cut them) with cling wrap and store in zipper bag or air-tight container. They can be kept at room temperature until the next day when you are ready to decorate.

Great, thank you!

I followed these instructions exactly and made a beautiful cake (with the exception of wobbly frosting piping) for Mother’s Day this weekend! I even got the “不太甜” line of high praise. I’m not an extremely seasoned baker, so was quite pleased with the results. Thanks for such an accessible recipe!

Hi Shining, I’m so happy that the cake turned out well for you. So sweet that you made this for Mother’s Day 🙂 I love this cake too because it’s not cloyingly sweet like most store-bought cake. Thank you for stopping by and taking time to leave your feedback 🙂

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Published: Aug 18, 2022 · Updated: Aug 18, 2022 by Wei Guo · 45 Comments

Mooncakes, a Classic Recipe (广式月饼)

Nothing can beat the taste of homemade mooncakes. This recipe shows you how to make traditional mooncakes with easy steps and many pro tips. A video is also included.

It’s true that all Chinese festivals are associated with one or more particular types of food. To welcome the upcoming Mid-Autumn Festival/中秋节 ( This year it falls on Tuesday, Sept 17th ), I’m sharing a recipe for traditional Cantonese-style mooncakes filled with salted egg yolks and lotus seed paste (蛋黄莲蓉月饼).

A Cantonese Classic

Ingredients, cook the lotus paste, make the dough, assemble the mooncakes, bake the mooncakes, rest the mooncakes, a no-bake alternative, 📋 recipe card.

Mooncakes are a traditional delicacy dedicated to the Mid-Autumn Festival which falls on the 15th day of the 9th month of the year based on the lunar calendar.

Essentially, they are stuffed sweet pasties shaped into a full-moon shape with delicate patterns on top. Beautiful in appearance and tasty on the palate, they are indispensable at family reunions on this special occasion and also a popular gift.

Among many varieties of Chinese mooncakes, Cantonese-style mooncakes are no doubt the most popular . They are baked pastries consisting of a rich, sweet filling and a thin, moist, golden brown crust. 

The filling I use for this mooncake recipe, salted egg yolk with lotus seed paste, is one of the most loved combinations. Two ingredients create a harmonious contrast: aromatic, creamy, and sweet with a hint of saltiness. 

Compared to the no-bake Snow Skin Mooncakes that I shared previously, this recipe involves more time and effort. But the result is definitely rewarding!

Before we go into the detailed instructions, let me first give you a few tips for success:

• Rest the dough for a while to avoid tearing.
• Use shop-bought lotus seed paste (or other fillings) to speed up the process.
• Be attentive while baking. Adjust the time if necessary.
• Make sure to keep the egg wash thin to achieve a clear pattern.
• These mooncakes need to be rested before serving.
• Watching the tutorial video helps a lot.

For the dough

Golden syrup

• Neutral cooking oil
• All-purpose flour (plain flour)

Cantonese mooncakes call for inverted sugar syrup/转化糖浆 , an indispensable ingredient for achieving the desired texture of the mooncake crust: moist, soft and shiny. It also helps to extend the shelf life of mooncakes.

Golden syrup is a type of inverted sugar syrup. It’s accessible in most supermarkets, so it’s a good choice for this recipe.

Don’t attempt to replace syrup with regular sugar. Honey isn’t a good substitute either as it results in a dough that tears easily.

Essential to Cantonese mooncakes, lye water ( Kansui/枧水 ) is a food-grade potassium carbonate solution used to raise the PH of the dough (neutralize the acid in the syrup). Also, it helps the dough to gain an appetizing brown color and a fluffy, tender texture.

If you can’t find it in your local Chinese/Asian shops, check out my post on Lye Water and its Homemade Substitute to learn how to make your own using two basic ingredients: baking soda and water.

Cooking oil

Use any oil that has a neutral flavor, such as canola, sunflower, peanut, rapeseed, soybean, corn, vegetable oil, etc. Olive oil is not recommended.

For the lotus seed paste

• Dried lotus seed

Alternative pastes

Making lotus paste from scratch takes some time. Please feel free to use the ready-to-use version available in Chinese stores.

Other popular fillings, such as red bean paste , black sesame paste , etc., can be used as substitutes.

Salted egg yolks

I use ready-to-use salted duck egg yolks which often come in airtight plastic bags. They’re available in the chilled or frozen sections in Chinese stores.

Alternatively, use raw salted duck eggs and cook the yolks yourself. Here are two methods:

• Boiling method : Start cooking the eggs in cold water. Once boiling, turn the heat down and leave to simmer for 6 minutes. Rinse under cold water then remove the shell and egg whites.
• Baking method : Take the hardened yolks out of the raw salted eggs. Wash off the membrane around them. Bake them in the preheated oven at 375°F/190°C until small bubbles appear around the bottom of the yolks (it takes about 8 minutes).

You’ll also need an egg yolk for the egg wash and a little cornstarch for dusting when shaping the mooncakes.

To make traditional baked mooncakes, you’d need the following equipment:

• A mooncake mold for making small 50g ones
• A kitchen scale to measure the dough and filling for each cake
• A pastry brush for coating the cakes with the egg wash
• A baking sheet lined with parchment paper

About mooncake molds

I use modern-style plastic mooncake molds which come with springy handles and different pattern plates. They’re neater and easier to use than the traditional wooden ones. You can find them in some Chinese stores or online shopping platforms such as eBay, Amazon, etc.

Homemade lotus seed paste has two advantages: There are no additives or preservatives; You can adjust its sweetness to your liking. Here is how you make it:

• Soak : Soak dried lotus seeds in water overnight to reduce the cooking time.
• Cook : Simmer them in water for 30 to 40 minutes until they become soft, then drain off the water.
• Blend : Put the cooked seeds into a food processor and blend them into a fine paste. Add a little water if you find it difficult to blend.
• Fry : Transfer the paste to a non-stick pan. Cook over medium heat. During this process, add sugar and oil in two batches. Make sure to constantly stir and fold the paste. This helps to evenly evaporate the moisture and avoid burning. 
• Cool : Once the paste becomes quite dry and easily foldable into a solid block, remove it from the heat. Leave to cool completely.

🛎 NOTE : Make sure the cooked paste isn’t too wet as it would make assembly very challenging. It also causes excess steam during baking, thus affecting the look of the mooncakes.

• First, mix golden syrup, lye water, and oil until well combined. Add flour to the mixture and knead briefly to form a dough. It should be soft, smooth but not sticky.
• Cover the dough with plastic wrap and rest for 30 minutes. This helps to relax the gluten making it more elastic. Otherwise, you may find it easy to tear or crack.

🛎 NOTE : Be aware that you may need to adjust the quantity of the flour depending on the thickness of your syrup and the liquid absorption capacity of your flour.

The dough filling ratio

Once you have all the parts ready, you will need to measure and divide the dough and filling into small portions. 

The dough filling ratio varies depending on personal preferences. It can be 2:8, 3:7, or 4:6. I always enjoy the taste of the dough so my recipe goes for the 4:6 ratio. That means for a 50g mooncake, the dough weighs 20g and the total weight of the lotus paste and egg yolk should be 30g (you can increase it to 35g).

Also, this ratio makes it easier to assemble. You’ll have enough dough to securely seal the filling thus avoiding leaking.

How to shape them

Once you have all the parts measured, follow these steps to shape the mooncakes ( watch the video in the recipe card below ):

• Shape a portion of lotus seed paste into a round wrapper. Put a salted egg yolk in the middle. Gently push the paste upwards to seal the yolk completely.
• Flatten a piece of dough into a wrapper. Use the same method to tightly wrap and seal the filling.

• Coat the assembled ball with a thin layer of cornstarch. Put it into a mooncake mold.
• With the opening facing down, place the mold over a baking sheet. Press the handle to shape the cake. Then lift the mold and press again to release the cake.

🛎 NOTE : If your mooncake mold makes 100g mooncakes, double the dough and filling quantity for each cake. Also, you may use two salted yolks to make it extra luxurious.

• Preheat the oven to 375°F /190°C. Bake them for 5 minutes to harden the top of the mooncakes so the egg wash won’t ruit the delicate pattern.
• Take them out and brush a layer of the egg wash. Put them back into the oven. Reduce the heat to 320°F/160°C and bake for a further 5 minutes. Then brush another layer of egg wash.
• The last baking process takes another 10-15 minutes. I suggest you check at 10 minutes. They are done once evenly golden brown.

Let the mooncakes cool on a mesh rack. After that, you’ll find them quite dry to touch. Don’t rush to eat them. It’s essential to rest them further .

Store them in airtight containers for 1 to 2 days. During this period, mooncakes become softer and gain a nice shiny appearance. Chineses call this process “ Huí Yóu/回油 ”, meaning “the return of oil”.

Leftover mooncakes can be stored in the fridge for up to 2 weeks. Bring back to room temperature before serving.

A: I don’t recommend honey as a substitute. Through testing, I found the dough made with honey tears very easily.

A: I suspect that you’ve added too much lye water. Make sure you strictly follow the suggested quantity as even a slight overdose would result in a bitter taste.

A: Here are two possible causes: 1. The filling isn’t wrapped tightly by the dough so there is some air trapped inside. 2. The dough isn’t evenly distributed over the filling so some parts would tear when pressing.

A: You can keep them in airtight containers on the counter away from direct sunlight unless your kitchen is very warm.

If you are looking for a simpler alternative, check out my recipe for Snow Skin Mooncakes with Custard Filling . They require less effort to make (No baking involved). You can also make them in beautiful colors using natural ingredients.

Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & if you REALLY like it, consider leaving a comment as well!

BEFORE YOU START

• Mooncake mold for making small 1.8oz/50g ones
• Kitchen scale
• Pastry brush
• Baking sheet

For the paste (see note 1 for substitutes)

• ▢ 100 g dried lotus seeds
• ▢ 75 g sugar - or to taste
• ▢ 50 g neutral cooking oil - such as sunflower, canola, vegetable, peanut, rapeseed oil, etc.
• ▢ 150 g golden syrup
• ▢ ½ teaspoon lye water - aka Kansui (see note 2)
• ▢ 220 g all-purpose flour - aka plain flour (see note 3)

You also need

• ▢ 20 salted egg yolks - ready-to-use ones (see note 4)
• ▢ Cornstarch - for dusting
• ▢ 1 egg yolk - for brushing

Instructions

Cook the paste (skip if using shop-bought one).

• Soak dried lotus seeds in water overnight. Drain well and remove the green bit in the center (if any). 
• Cook the seeds in simmering water (enough to cover) until soft (about 30-40 minutes). Drain then puree them in a food processor (add a little water if necessary). 
• Transfer the puree into a non-stick pan. Cook over medium heat. Add sugar and oil in batches. Stir and flip constantly. Once the paste becomes dry and holds in shape, remove from the heat to cool (see note 3 & 4).

Prepare the dough

• Mix golden syrup, oil and lye water until well incorporated. Add flour. Combine and knead briefly to form a soft dough (see note 5). 
• Cover with plastic wrap and rest for 30 minutes.
• Put one salted egg yolk and some lotus seed paste on the scale. Adjust the filling to reach 30g.
• Flatten the paste into a round wrapper. Place the egg yolk in the middle. Gently push the paste upwards to seal the yolk completely. 
• Flatten 20g of the dough into a wrapper. Use the same method to tightly wrap around the filling and make a ball (Please refer to the video below).
• Coat the ball with a thin layer of cornstarch. Put it into a mooncake mold. 
• Over a baking tray lined with parchment paper, place the mold with the opening facing down. Gently press the handle to shape the cake. Lift the mold and press again to release the cake.
• Preheat the oven to 375°F/190°C. Bake the cakes for 5 minutes. While waiting, mix the egg yolk with 1 teaspoon of water for brushing later. 
• When the time is up, reduce the oven temperature to 320°F/160°C. Take out the mooncakes and brush their top with a thin layer of the egg wash (see note 5).
• Put them back into the oven and bake for a further 5 minutes. Take out and coat them with another layer of egg wash. Then continue to bake for 10-15 minutes until evenly brown.

Rest & store

• Transfer the baked mooncakes to a cooling rack. Once completely cooled, store them in an airtight container for 1-2 days before consumption. They are ready to be served once soft to touch and appear shiny. 
• You may keep them in the fridge for up to 2 weeks. Bring back to room temperature before serving.

NUTRITION DISCLOSURE: Nutritional information on this website is provided as a courtesy to readers. It should be considered estimates. Please use your own brand nutritional values or your preferred nutrition calculator to double check against our estimates.

A piece of homemade mooncake to eat, a cup of Chinese tea to drink, a beautiful full moon to admire, and some moon-related fairytales to share with my children, for me, this would be a perfect Mid-Autumn Festival as I live far away from my family in China ( Image below: my daughter making mooncakes with great care ).

I hope this detailed post has inspired you to make some mooncakes for your loved ones on this special occasion. Wish you all a very happy “Mooncake Day”!

Update Notice: This is a revised version of my original post published in 2019. It includes new images and more tips .

Learn my 5 secrets to create authentic dishes 

COOKING CHINESE WITH EASE

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January 06, 2024 at 1:10 pm

Can I use maltose syrup instead of golden syrup for the mooncake dough?

January 13, 2024 at 7:42 am

Maltose syrup has a very thick consistency. It’s not a good substitute for mooncake dough.

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Rose Flower Cake Recipe: Chinese Yunnan Snack

August 2, 2023 by May Leave a Comment

The Rose Flower Cake

It is said that when you go to Hong Kong, you will buy wife cakes, when you go to Taiwan, you will buy pineapple cakes, and when you come to Yunnan, you will buy flower cakes. Flower cakes are a special snack in Yunnan. As long as you go to Lijiang, there are many shops selling flower cakes, and many people also like this kind of dessert full of fragrance.

Flower cake is a kind of Chinese puff pastry, and those who can make wife cake or egg yolk pastry will have no difficulty at all in making this kind of cake. The crust is crispy and crunchy, the flower filling is light and fragrant, and you can really eat fresh flower petals between your lips! You’ll be totally amazed by its taste!  if you are a staff, the best afternoon tea are the cake with my favorite lemon drink . Those are the best choice for you.

What is Chinese Flower Cake?

Chinese flower cake is a traditional pastry, mainly popular in southern China, such as Fujian and Guangdong provinces. Its shape resembles a flower in full bloom, which is why it is called a flower cake. The flower cake is flat and round, with a pattern carved on the surface and a thin layer of puff pastry and filling in the middle.

Rose Flower Cake

How to choose edible rose petals, how to make rose flower cake.

Make rose water. This water is used to mix the dough so that the skin you eat will give off a faint rose fragrance (this step can also be done directly with water). Soak 9 small edible dried roses in a cup of boiling water, then mash up 50g edible fresh rose petals to squeeze out the juice, then mix with the rose water to filter out the rose fragrance and set aside.

Make rose water. This water is used to mix the noodles so that the skin you eat will give off a faint rose fragrance

Add 20g white sugar to the rose and rub them well with your hands until it becomes juicy.

Eat the rose with sugar and rub the meat with your hands until it becomes juicy.

• Rub it into this state as below, this is the rose sugar.

So that’s rose sugar.

Add the 30g cooked glutinous rice flour to the rose sugar, and mix them to make them into a dough (cooked glutinous rice flour can be steamed directly into a steamer or fried until cooked).

Use rose sugar to add the appropriate amount of cooked glutinous rice flour to make a dough

• In this step, it takes about 30 minutes to finish the process. The pastry consists of 100 grams of all purpose flour mixed with 10 grams of lard, but also 45 grams of rose water, and 15 grams of sugar, mix them well, and kneaded for 30 minutes. The other pastry is made from 80 grams of all purpose flour and 50 grams of lard. Knead them into balls and long strips as shown in the picture, the balls are for the filling and the long strips are for the crust. Divide it into 16 parts.

Knead them into balls and long strips as shown in the picture

You wrap the pastry in dough, as you can see here.

• Then roll it into an oval shape. Roll it like this. Then roll out the long strip and roll it up again. Set aside and wait for 10 minutes.

Then roll it into an oval shape.

• Knead the dough into a circle and roll out the dough into a thin, thick-edged dough. Then wrap in 17 grams of rose to fill in the dough.

• Place the dough on a baking sheet, flatten it slightly, and brush it with the egg mixture.

Place the dough on a baking sheet, flatten it slightly and brush it with the egg mixture.

• Preheat the oven to 200 degrees and bake for 10 minutes. Lower the heat according to the actual temperature. Let the temperature in the oven be about 160 minutes and bake for another 20 minutes until the skin is golden brown.

Preheat the oven to 200 degrees and bake for 10 minutes.

Cooking techniques

1. Two steps are omitted in the rolling process due to the patting. If you don’t understand, please do ask me. This rose petal must be edible.

2. During the baking process, that fragrance of roses fills the whole house with fragrance, take a bite of the lasagna, the sweetness of glutinous rice and roses, that impact stimulates your taste buds, I think you will fall in love with this pastry as deeply as I did, no matter how famous the flower cake outside is, it must not be able to resist the freshness and lightness of your own home. You got to believe me. The copyright of the rose flower cake belongs to the author, and no one is allowed to reproduce or use it in whole or in part without the author’s written permission.

Equipment(affiliate link)

Ingredients(affiliate link).

• 9 edible dried roses to make rose water
• 50 g fresh edible rose petals
• 30g g glutinous rice flour cooked
• 180g g all purpose flour

Instructions

• Make rose water. This water is used to mix the dough so that the skin you eat will give off a faint rose fragrance (this step can also be done directly with water). Soak a few dried roses in a cup of boiling water, then mash up the right amount of fresh rose petals to squeeze out the juice, then mix with the rose water to filter out the rose fragrance and set aside.
• Add some white granulated sugar to the rose and rub them well with your hands until it becomes juicy.
• Add the appropriate amount of cooked glutinous rice flour to the rose sugar, and mix them to make them into a dough (cooked glutinous rice flour can be steamed directly into a steamer or fried until cooked).
• Wrap the pastry in dough, as you can see here.

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10 Most Popular Cakes In China

China has a vibrant food culture, and dessert is no exception. From classic cakes to modern twists, there’s no shortage of delicious treats to satisfy your sweet tooth.

In this article, we’ll take a look at the most popular cakes in Australia and explore what makes them so special.

Table of Contents

Top 10 Best Cakes In China

Here’s a list of the most popular cakes in China that are enjoyed by people of all ages:

Mooncakes are a traditional Chinese pastry that is eaten during the Mid-Autumn Festival, which falls on the 15th day of the 8th lunar month. These round cakes are filled with sweet or savory fillings, such as lotus seed paste, red bean paste, and salted egg yolk. Mooncakes are often given as gifts to friends and family during the festival.

Red Bean Cake

Red bean cake, also known as adzuki bean cake, is a popular Chinese dessert that is made from red beans, sugar , and flour. The cake has a sweet and slightly nutty flavor and is often served during special occasions like weddings and birthdays.

Wife cake, also known as sweetheart cake or honeycomb cake, is a traditional Cantonese pastry that is filled with a sweet filling made from winter melon, almond paste, and sesame. The pastry has a flaky texture and is often eaten as a snack or with tea.

Pineapple Cake

Pineapple cake is a popular Taiwanese pastry that has become popular in China. The cake is made from butter, flour, and pineapple filling and has a sweet and buttery flavor. Pineapple cake is often given as gifts during special occasions and is a popular souvenir for visitors to Taiwan and China.

Mung bean cake is a traditional Chinese pastry that is made from mung bean flour, sugar, and oil. The cake has a sweet and nutty flavor and is often served during the Dragon Boat Festival, which falls on the 5th day of the 5th lunar month.

Lotus Seed Cake

Lotus seed cake, also known as lian zi bing, is a popular Chinese dessert that is made from lotus seeds, sugar, and flour. The cake has a sweet and nutty flavor and is often served during special occasions like weddings and Chinese New Year.

Osmanthus Cake

Osmanthus cake is a traditional Chinese pastry that is made from rice flour , sugar, and osmanthus flowers. The cake has a fragrant and sweet flavor and is often served during the Mid-Autumn Festival.

Sesame Cake

Sesame cake, also known as ma lai gou, is a traditional Chinese pastry that is made from rice flour, sugar, and sesame. The cake has a fluffy texture and a sweet and nutty flavor.

Chestnut Cake

Chestnut cake is a popular Chinese dessert that is made from chestnut puree, sugar, and flour. The cake has a sweet and nutty flavor and is often served during special occasions like weddings and Chinese New Year.

Snowy cake, also known as snow skin mooncake, is a modern take on the traditional mooncake. The cake is made from glutinous rice flour and has a soft and chewy texture. Snowy cake is often filled with sweet or fruity fillings and is a popular dessert during the Mid-Autumn Festival.

What makes a cake popular in China?

A cake becomes popular in China if it has a unique flavor, texture, or appearance that appeals to people’s taste buds. In China, some cakes have become popular due to their association with a particular occasion or holiday.

What is the most popular cake in China?

Chocolate Cake is the most popular cake flavor in China, followed by Banana Cake and Pineapple Upside-Down Cake.

What is the traditional cake of China?

The traditional cake of China is Chocolate Cake.

Final Thoughts

After analyzing the data on popular cakes in China, it’s clear that certain treats stand out above the rest. The top five most popular cakes in China are the Mooncake, Red Bean Cake ,Pineapple Upside-Down Cake, Coconut Cake, and Carrot Cake . Each of these cakes has its own unique history and flavor profile, but they all have one thing in common: they’re beloved by the people of China across the country. Whether you’re celebrating a special occasion or just looking for a sweet treat, you can’t go wrong with one of these popular cakes.

Jennifer Tirrell

I'm Jennifer Tirrell, a self-taught baker, and founder of CakeRe. As an experienced baker and recipe publisher, I have spent over a decade working in the kitchen and have tried and tested countless baking tools and products. From classic cakes to creative twists, I've got you covered. So grab your apron and let's get baking!

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Shanghai Zoo Celebrates Giant Panda’s Birthday With a Giant Cake

The Shanghai Zoo in China got to celebrate the eighth birthday of one of their giant pandas, and it looked like the party was a success! ABC News posted a video of the birthday boy, Xing Guang, on Tuesday, June 25th. He celebrated the day with a birthday cake just for him full of his favorite treats.

The video shows the custom-made birthday cake being made. It was five tiers high and featured all of Xing Guang's favorite things. It included watermelon, apples, squash and others delicious treats, including what looked like a 'cookie' of some kind. I wonder if the birthday boy was willing to share with anybody else.

It looks like he enjoyed his cake, especially that apple! ABC News commenters all agreed that the birthday boy was definitely a cutie. They also left him some birthday wishes. It was a great day at the Shanghai Zoo!

Related: San Francisco Zoo Is About To Get First Giant Pandas in Decades

Giant Pandas Are Coming Back to the U.S.

According to Smithsonian Magazine , for the first time in more than 20 years, China has agreed to send pandas our way. The San Diego Zoo is expecting their pandas to arrive this year and zookeepers and researchers are looking forward to the opportunity to study pandas. Interestingly, a 2022 report by America’s Congressional Research Service explained, "Zoos typically pay a fee of $1 million a year for two pandas, with the money earmarked for China’s conservation efforts." It's not cheap to have the honor of homing pandas.

The news of pandas returning to the states is big news. Pandas are a symbol of friendship in China, and strains between the two nations over the past several years caused China to not renew their panda loans with many zoos. San Diego Zoo sadly said goodbye to their pandas in 2019, the Memphis Zoo had to send home their panda in April of 2023, and D.C. bid farewell to their pandas in November 2023. The only pandas that remained on U.S. soil are the four that live at Zoo Atlanta . A Belgian zoo as well as a South Korean Zoo also have giant pandas, with others sprinkled across the world.

Washington D.C. Zoo is also getting two pandas later this year. The 2-year-old pandas, male Bao Li and female Qi ng Bao, will remain there under a 10-year breeding and research agreement. How will these pandas get delivered to their new homes? Via Fed Ex! NBC shared on their website, " FedEx is set to fly the new pair to the United States via its “Panda Express service.” The animals will be quarantined for at least 30 days, and then allowed to settle in for a few weeks before the panda exhibit opens to the public." Another article in East Bay Times shared, "Chinese experts would travel with the bears and spend months in San Diego."

I live in Georgia near Atlanta and had no idea that they had pandas at the zoo here! I can't wait to make a day of it to visit the zoo and see the pandas; I've always wanted to see one in person!

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China passes law to cut homework pressure on students

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Israeli tanks advance into areas in north and south Gaza, fighting rages

Israeli forces advanced further on Sunday into the Shejaia neighbourhood of northern Gaza and also pushed deeper into western and central Rafah in the south, killing at least six Palestinians and destroying several homes, residents said.

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Homework circuit breaker sparks debate

By Zhao Yimeng | China Daily | Updated: 2024-04-10 09:18

The introduction of a homework circuit breaker by a primary school in southern China, which told students to stop working on assignments after 9:30 pm to ensure they have enough sleep, has sparked debate on the best way to reduce academic pressure.

The school in Nanning, capital of the Guangxi Zhuang autonomous region, announced recently that students would not be criticized for homework left unfinished after 9:30 pm.

It is not the first school or local education authority in the country to adopt such methods to implement the national "double reduction" policy, which aims to reduce students' homework and extracurricular tutoring during their nine years of compulsory education.

While some said the regulation could ensure children get more sleep, many others doubted it was the best way to fundamentally reduce their academic burden.

Xiong Bingqi, director of the 21st Century Education Research Institute, said cooperation from parents will be needed if the measure is to work, because some ask their children to do extra assignments.

"After finishing homework assigned by schools, some students have to continue doing assignments arranged by their parents or extracurricular institutions until 10 pm or 11 pm, so it's not a problem solely decided by schools," Xiong said.

And even though schools may allow students to stop doing homework at 9:30 pm, many parents will be concerned that the unfinished assignments may affect their children's scores or academic rankings, he said.

Since the "double reduction "policy was launched in 2021, most primary and secondary schools in China have reduced students' workloads to some extent.

According to a notice issued by the Ministry of Education in 2021, primary school students should have 10 hours of sleep a night, with middle school students expected to sleep for 9 hours.

"The proportion of children having reached the standard isn't high, because parents may focus more on children's academic performances than the cultivation of their time-management habits," Xiong said.

He said the fundamental reason for the academic burden placed on students is the country's education evaluation system. The middle school and college entrance examinations still rely on single scores to assess students, and parents are keen for their children to gain a competitive advantage.

Without changes to the evaluation system, it will be difficult to alleviate the academic burden on students, Xiong said.

"We must promote deep-seated reforms in education evaluation," he said. "Otherwise, these measures to reduce the burden are merely superficial actions rather than substantive relief."

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Study shows Chinese students spend three hours on homework per day

Students in China's primary and secondary schools spend an average of three hours poring over homework assignments every day, twice the global average, according to a report by a Chinese online education institution.

The mountain of homework costs Chinese teens 10,080 hours on average before the age of 18, equaling the time of 4,032 concerts or 7,000 soccer matches, according to the report, which was conducted by Afanti based on the recorded learning behavior of its 20 million users and a deep survey of 1,000 of them.

About 45 percent of participants said their homework was too much to finish. Data show that Chinese teens spend three times as much time on homework compared with their counterparts in France, four times in Japan and six times in the Republic of Korea.

Mathematics is generally considered as the most difficult subject by the students, with 71.9 percent saying they spend the most time on math.

Homework, especially in mathematics, is also blamed for the lack of sleep for Chinese youth. The report shows that Chinese children's sleeping hours begin to decrease when they are three years old and drop below eight hours at 12 years old.

A total of 87.6 percent of high school students surveyed said they usually finish their homework after 11 pm. Students in Shanghai have the highest proportion burning the midnight oil.

When asked about their feelings, 49.3 percent of respondents said they feel frustrated and their self-esteem is being affected by time-consuming homework. More than 20 percent said they feel "suffocated and want to tear up their exercise books".

On Nov 10, a boy in Nanyang, a city in Central China's Henan province, died suddenly in his class. The boy was said to never have enough sleep as he could not finish his homework until midnight and had to get up at 6:20 am in the morning.

The incident stirred heated debate on how much homework is too much for students although homework may not necessarily be the direct cause of the boy's sudden death.

The never-ending heaps of assignments also take a toll on parents. According to the report, more than 80 percent of parents said the homework makes them exhausted. About 45 percent of them admitted to asking their children to give up on their homework and 33 percent said they once talked to the teachers about this issue.

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