Fruit Filled Sponge Cake


1/2 sheet fruit filled sponge cake



8 eggs separated plus 2 more egg whites(8 egg yolks plus 10 egg whites total)

*separate eggs when they are cold and then bring them to room temp.*

1 cup plus 2 T. of cake flour

1 cup of caster sugar

1/2 tsp of salt

1 1/2 tsp of vanilla extract

3/4 tsp of cream of tartar

2 T of orange juice(no pulp and not from concentrate) plus 3/4 T. of water

1/2 cup of vegetable oil(no substitutions)

2 UNGREASED aluminum layer cake pans OR 1 UNGREASED(2 piece) aluminum tube pan



*The following is not the same recipe as you’ve seen in the video. I’ve decided to omit the gelatin since so many people had problems with it.

3 1/2 cups of heavy whipping cream

1 T. plus 2 tsp of vanilla extract

2/3 to 1 1/4 cup of powdered sugar(you control how sweet)


So I’ve been making this cake A LOT lately and would like to share with you guys that I’ve finally discovered what that whipped cream frosting was that the bakeries use–it’s called PASTRY PRIDE!! This is what I use now to fill and frost my cakes with!!

It’s non dairy and ready to whip!! No need to add any additional flavorings, like vanilla extract or powdered sugar. There’s also another one called “Frosting Pride” which is slightly thicker and sweeter but if you’re looking for the “frosting” that tastes like whipped cream, than the Pastry Pride in the red box is the way to go. You can purchase these items at a Smart and Final store, Cash and Carry, and Costco sells them online although I’m unsure if they sell it in store. So, if you can find and purchase the Pastry Pride or Frosting Pride…I HIGHLY RECOMMEND YOU DO!


1/2 cup of sugar

1/2 cup of water



1. Into your chilled mixing bowl, add in your  heavy whipping cream. I have a shield that I can attach to my mixture so that it won’t splash all over the place, but if your bowl isn’t large enough or you don’t have a shield, whip up in 2 separate batches. Just before your whipping cream starts to thicken, add in your vanilla extract and powdered sugar. I don’t like it too sweet so you can adjust accordingly to your taste. Once done, put in fridge until ready to use. If you’re using Pastry Pride, follow the instructions on the box.

2.Pour 1 cup of sugar into food processor and let it run for 30 seconds to create a fine granulated sugar. Set aside.

3. Take your cake flour and salt and sift over a large piece of parchment paper. Then, lift the parchment paper and pour it back into a sieve fitted over a large mixing bowl and sift again. Continue process 3 more times! Set aside.

4. Mix your oil/water/vanilla extract and orange juice together in a small bowl or measuring cup. Set aside.

5. Preheat oven to 350 degrees.

6. Beat your egg yolks with the caster sugar until it’s pale yellow. Thick ribbon like streaks should be falling off of the beater back into your bowl. Set aside.

7. Beat your egg whites until foamy. Add in your cream of tartar. Continue beating until soft peaks. Switch to a balloon wire whisk and whisk by hand until stiff peaks.

8. Take your reserved oil mixture, give it a little stir, and then add it into your EGG YOLKS MIXTURE. Once mixed in, whisk in your flour mixture, a little at a time. Once thats fully incorporated, take a clean wire whisk and CAREFULLY fold in a little bit of your beaten egg whites and continue this with the rest of the egg whites. Work quickly and use as little strokes as possible. It’s okay if you see tiny streaks of white. Don’t waste too much time on that.

9. Pour into UNGREASED layer cake pans and bake at 350 degrees for 30-35 minutes. Once done, remove and invert cakes upside down to cool down on 2 racks fitted over two colanders.

10. In a small saucepan over medium high heat, boil 1/2 of water with 1/2 of sugar until it reduces to about half. It will start to thicken up slightly and it will change color. Pour mixture into a bowl over an ice bath and stir until thickened like syrup. The longer you leave it on there, the thicker it will get. Once to your liking, remove from ice bath and set in fridge until ready to use.

11. Chop up some fruit and divide them equally amongst 3 bowls and add in your reserved whipping cream into each bowl. Remember to leave a good amount for frosting the tops and sides of your cake!!

12. Once your cakes have cooled, take a serrated knife and cut into each one. Take your fruit filling and begin to assemble your cakes, one layer at a time. Frost the tops and sides and decorate with fresh fruit/berries of your choice. Drizzle tops with the simple syrup. Place in fridge until ready to indulge! Happy Eating!!


*I would highly recommend that you try the spongecake on it’s own first before you attempt this cake. I actually prefer to eat this cake plain, with absolutely no other toppings, whatsoever! I like more cake then whipped cream, so if you wish, you may up the amt. of heavy whipping cream(just remember to adjust the amt. of powdered sugar/vanilla too). Remember, you have to use an ALUMINUM pan/angel food cake tube pan for this recipe. This spongecake contains no baking powder, so the batter needs something to cling on to while it’s baking to help give it more height. If you use a non stick pan, your spongecake will not rise as much while baking. Once baking has complete, run a knife around the sides of pan, and also in the center of the pan to remove your cake.

*If you are baking this spongecake in an angel food cake tube pan, follow the same directions as stated in my video, except place batter in your tube pan and bake at 350 degrees for 30-35 minutes.
First, separate your egg yolks from egg whites while they are cold and bring them to room temp. I know there’s some debate on whether or not it’s safe to leave them out overnight, but I do anyways. :) Do the same with the orange juice.

BEFORE you attempt this cake, I recommend that you watch my video about what kind of pan to use and how to get a good crumb coat.:)

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My name is Sav Le and I created Eat Now, Cry Later to show you how fun and easy cooking can be! I'm currently redesigning my blog, so please be patient with me while I get things up and running! You can find more recipes at my other blog:

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91 Responses to “Fruit Filled Sponge Cake”

  1. Youa
    May 20, 2017 at 8:42 AM #

    I made this last night and it turned out perfect. Very moist and fluffy. I made two 9″ rounds then scored and stacked them for a four layer cake. I also doubled the recipe to make a half sheet, but it yielded way too much batter so I had to use a half sheet pan and one 9″ pan. Maybe my pan wasn’t deep enough. Next time I’ll do one and a half of the recipe instead. I am curious what the orange juice does for the cake? Can I omit it and replace with more water next time?

  2. PetiteXXS
    March 27, 2017 at 7:22 AM #

    I made the cake using the fat daddio’s 8″ removable bottom pans that you recommended in the video. But it rises ALOT in the oven (makes a dome nearly twice the height of the pan)… then deflates ALOT, but the sides stick so it ends looking like a huge crater… as in to half the height of the pan in the center.

    Also because the bottom is removable, it drops down when I invert the cake to cool, and the weight of it probably contributes to the cake shrinkage. Don’t you have the same problem with yours?

    Do you have any suggestions on what I can do differently? Will a 9″ pan help? How do you invert the pan when the cake rises above the edge? The cake tastes amazing after I cut away all the ugly edges, but not great for presentation and I end up with a lot thinner usable cake. Thanks in advance!

    • March 28, 2017 at 8:59 AM #

      Hi there! Sounds to me like you are also overfilling the pan with batter. Try using less next time and any remainder place into cupcake liners.

  3. isabella
    March 21, 2017 at 10:27 PM #

    hi! I was just wondering if when you double the original recipe the eggs won’t make the cake fall or turn rubbery. thanks

    • March 28, 2017 at 8:57 AM #

      Hi Isabella. You can double the recipe and it will not turn rubbery if mixed correctly. :)

  4. Leanne
    November 6, 2016 at 7:17 PM #

    Hi Sav, what are the measurement for the big rectangle cake you made? Is the recipe enough for that size or need to double? thanks!

  5. kate
    October 19, 2016 at 7:26 PM #

    Hi So glad I came across this recipe. I can’t wait to try it… Also can I use my regular baking pans?? I noticed your video said to use aluminum pans that are non stick but I didn’t want to spend extra on pans that I can’t afford at the moment..

    • October 28, 2016 at 1:16 PM #

      Hi Kate! What exactly do you mean by “regular” baking pans? You shouldn’t use non-stick pans because you need the cake batter to stick to the sides and rise up while baking. If you use a nonstick or dark colored pans, your cake will be flat and will not be soft and fluffy. Fitting the pan with foil does not work; the cake will not come out easy that way. Hope that helps!

  6. Xee Her
    October 13, 2016 at 3:36 PM #

    Dear Sav,

    First of all, I wanted to Thanks you for this wonderful recipe. I just recently gave birth to my first child and when I had my baby shower, there was no cake because sponge fruit cakes are too expensive in the Twin Cities, MN. A full sheet sponge fruit cake costs $210. I was in my senior year in college and I couldn’t afford the cost of that cake. It was a heartbreaking moment.

    I have two questions for you. What does the vanilla extract do to the cake and frosting? If I want to add a flavor to the cake; like mango? Do I substitute the vanilla extract with the mango extract? Or should I use both? If I use the mango powder extract instead of the liquid extract, how much should I use? Or should I keep the measurement as the same as the liquid one? The second question is, if I want to dyed the color of the frosting, should I just use the regular food colors? Or are there specific frosting that you recommend?

    Because I couldn’t afford to provide a cake to welcome my daughter into the world when she was born, I want to learn how to bake this cake so I can bake it for my daughter’s 1st birthday. This is very important to me. I am so sorry for a long comment. I hope you don’t mind.

    • October 28, 2016 at 1:13 PM #

      Hi Xee. So glad you found me! :) I would definitely add the vanilla flavor PLUS the mango powder extract. The vanilla boosts the flavor of the overall sponge cake and pairs well with this type of cake and white cakes, pound cake, etc. If it’s a mango powder extract, I’m not really sure how much to replace it since I usually use in liquid form, but, I do recommend that you blend the powder with the water/orange juice mixture before using so that it’s nice and smooth. For coloring the frosting, you should most definitely use gel food coloring because liquid food coloring will make your frosting runny. Hope it works out for you! :)

  7. Emilia martins
    September 8, 2015 at 8:32 PM #

    I guess your 2 T means table spoon right??? me out here
    .thanks so much

  8. Nou
    August 16, 2015 at 11:14 PM #

    Hi Sav, I’m trying to bake this into half a sheet like your picture; are the ingredients amount different?

    • September 21, 2015 at 10:55 AM #

      Hi! To make it a half sheet, you will need to double the recipe. Bake at the same temp, and check for doneness after 30 minutes.

  9. Samsong
    July 19, 2015 at 3:56 AM #

    Hi Sav, thank you so much for this recipe. I tried it yesterday and the cake was perfection. I halved the recipe for a 2-layer cake. The only thing that happened to my cake was the oj/oil mix sank to the bottom of the pan and condensed during baking. I peeled it off the cake afterwards. Can you tell me why this happened?

    • July 23, 2015 at 10:39 AM #

      Hmm…I’ve never had that happen to me before. Did you bake the cake right away? It’s important to not let the mixture sit out on the counter before baking time–that could cause some of the oil/oj mix to sink to the bottom of the cake.

      • Samsong
        July 23, 2015 at 11:08 AM #

        I baked the cake a second time and the same did not happen. I did notice that the yolk mix was thicker and less runny than the first time, could this be why?

        Also, if I were to add bananas in the whipped filing, would it brown? What would you recommed is the best way to add bananas? I have to say that everyone who has tried this cake has commented that it is even better than the ones from China Town! Thanks so much!

  10. Emily
    July 15, 2015 at 11:09 PM #

    Another question what would you use instead of caster sugar?

    • July 23, 2015 at 10:32 AM #

      You can use regular sugar, too. The crumb of the cake would just be more fine when using caster sugar.

  11. Sze ying
    July 11, 2015 at 12:28 AM #

    Ever since i tried this recipe since 2 years ago, this has been my go to recipe for sponge cake! The texture is lovely, no other sponge cake recipes can compare to this. Thank you so much for the recipe :)

  12. Cecilia
    July 10, 2015 at 11:47 PM #

    I made this cake the first time and it was really good. The only negative comment was that the cake could be softer and fluffier. I want to make this cake again but change it up to be a chocolate cake, a coffee cake and even a mocha cake. Can you recommend how much I should add into the recipe (cocoa, coffee)?

    • July 11, 2015 at 11:12 AM #

      I have yet to try to make this cake into a chocolate, or mocha cake. But off the top of my head, for a chocolate version, I would add 1/4 cup of sifted cocoa powder to the flour mixture, and maybe 4 ounces of melted chocolate folded into the egg yolks AFTER you’ve beaten them. I have not tried this recipe yet, again, it’s just a recommendation off the top of my head, lol. Good luck!

  13. emily
    June 17, 2015 at 9:18 PM #

    hey im just wondering what kind of cake flour did you use and for the caster sugar its hard to find where will you find that at or where did you buy yours at ?

    • June 20, 2015 at 2:27 PM #

      Hi Emily. I used to use Queen Guinevere cake flour by King Arthur, but they no longer sell that brand. :( The only brand of cake flour that I can find locally is by Swans Down. It gets the job done, but isn’t as good as Queen Guinevere.

  14. shehr
    June 17, 2015 at 7:26 PM #

    Hi I wanted to make this into a half sheet cake like your picture above? How would I adjust the ingredients and baking time and temp accordingly? I am planning on baking the cake in a sheet pan (12 by 18) and then cutting the cake in half and staking them on top of eachother to make a half sheet cake. Thanks!

    • June 20, 2015 at 2:33 PM #

      Oh my, I haven’t made this cake in so long. Not sure if I can give you an exact baking time. I know that you would bake it at the same temp. Check after 30 minutesfor doneness, and then every 10 minutes after. You’ll know when it’s almost done when you can start to smell the cake. Good luck!

  15. Kang
    May 31, 2015 at 10:18 PM #

    I was just wondering what the difference would be if I were to grease my baking pans? I’m so afraid I won’t be able to get my cakes out! lol..TIA Sav! btw, your tutorials are a great help!

  16. Jeannie
    April 30, 2015 at 12:06 PM #

    Hi –

    I don’t have a food processor so, I can’t follow the castor sugar step shown in your video. What’s another option to go with?


  17. Yua
    April 28, 2015 at 5:14 AM #

    Hi Sav.

    I absolutely love this recipe I make this cake for every occasion. I want to do a half sheet cake but would I have to double the recipe for it? Thank you

  18. Knok
    April 23, 2015 at 5:22 PM #

    Hi Sav Le,

    Thank you for sharing how to make the fruit filled sponge cake, I have tried making it twice, not so successful the first time but was be able to accomplished the second time for Easter dessert. This weekend I have a birthday party to go and I’m thinking to make this cake again, however I would like to make 1/2 sheet cake like in your picture above. Could you please recommend me on what kind of pan I can use to bake? Can I use 9×13 glass baking dish? Thank you!

  19. Carmen
    April 3, 2015 at 6:54 PM #

    Hi, I wanted to know if I could use regular all purpose flour instead of cake flour? I have read that you can make cake flour by taking out 2T of a.p. flour for every cup and substitute it with 2T. of cornstarch and then sifting it, but the I heard you say in your video that we didnt want cornstarch in the recipe

    • April 20, 2015 at 11:00 PM #

      Yes, you can use all purpose flour as well. The crumb will be a bit different but still good.

  20. Twinnie
    April 2, 2015 at 8:01 AM #

    Hi Sav- this is my favorite cake and I would like to make it for my daughter’s baptism this weekend. Can I substitute the juice for pandan extract mixed with the same about of water?
    Thanks so much for the recipe!!

    • April 2, 2015 at 6:21 PM #

      Hi! That sounds delish! Don’t see why that can’t work! :)

      • Twinnie
        April 6, 2015 at 10:17 PM #

        Hi again- my cake was a complete flop (it rose beautifully in the oven (about 3 inches) but completely collapsed at cool down (about an inch high). I baked it twice and failed both times. Due to time restraints, I assembled the cake anyway using what I had and everyone seemed to really enjoy the cake. I read your instructions again today and noticed that your written instructions didn’t mention to bake with a water bath. I must’ve had too many tutorials mushed in my head because I baked mine in a water bath. Could that have made it collapse like that? I will try again soon without the bath and hopefully get results as expected.
        Thanks again for tutorial and recipe!!

        • April 20, 2015 at 10:58 PM #

          Hi there. So did you try again? Yes, you are right. I do not use a water bath and that could’ve been the culprit! I hope you were able to have better results the next time!

          • Twinnie
            April 22, 2015 at 11:37 PM #

            LOL- thanks for checking in. I did repeat the recipe (total of 4 times) and somehow can’t get the cake to stay inflated. I actually made it again today (5th attempt) but broke down and added baking powder which helped alot but still lost some height.
            I’m not sure exactly what I’m doing wrong. I tried making note of how “stiff” my egg whites got to see if that made any difference with no luck either (allowing the tip to curl a little and another time getting it a little stiffer).
            I’m sure I’ll figure it out eventually because I love this cake that much!
            FYI- I made the cake with pineapple juice & orange extract today and the flavor/smell was just heavenly!

  21. Brownie
    March 28, 2015 at 12:16 AM #

    Hi Sav Thank you for the wonderful recipe. The Pantry Pride which is non dairy and ready to whip is it same as the coffee creamer like the International Delight ? What glaze do you use for the fruit ? My cake turns out great. I love the texture. Thanks.

    • April 2, 2015 at 6:23 PM #

      No, Pastry Pride is not like coffee creamer. When I make this cake now, I actually microwave a little apricot or apple jelly with a bit of water, allow it to cool slightly, and then use a pastry brush to lightly brush the tops of the fruit right before serving.

  22. flyingSwallow
    February 25, 2015 at 10:02 AM #

    Hi , I had tried to find the conversation from cup to gram online and I found 3 different answers from 3 different websites.
    1 cups = 100 gram or 110 gram or 125 gram .
    I love the way you say the beauty of internet but there is uncertain answer too.
    I found this complete wedsite for the conversation, it will be appreciated if you can take a look.

    • March 2, 2015 at 9:26 AM #

      The link you provided says that 1 cup of cake flour is equal to 95 grams of cake flour, but I would say that 1 cup of cake flour is closer to about 110 grams. You should play around with the recipe and see which one works best for you.

  23. Manal
    February 21, 2015 at 11:44 AM #

    Can I bake this cake on two 26cm(approximately 10.2 inch) pans?

    • March 2, 2015 at 9:16 AM #

      You can, but you will need to keep a close eye on the baking time. It will probably bake a little bit faster.

  24. Phoebe
    February 1, 2015 at 11:26 AM #

    I was wondering whether you used an 8 inch or 9 inch cake pan for this? I used an 8 inch round one and it shrunk quite a lot and wondered if it could be because the pan wasn’t the right size?

    Thanks for the recipe!

    • February 20, 2015 at 4:48 PM #

      Hi, Phoebe. I’ve used both pan sizes with great results. Sounds like you must’ve encountered any of these problems: over whipped or under whipped egg whites, fat in the egg whites, over mixing the flour into the egg yolks or under baking your cake.

      • Phoebe
        March 8, 2015 at 11:41 AM #

        After 4 unsuccessful attempts, I’ve finally managed to bake this cake! I think the main problem was that I couldn’t get the temperature/timing right on my convection/fan oven. In the end I made it successfully at 160C in two 9 inch pans (having purchased two new 9 inch pans..). I suspect timings will be slightly different on 8 inch pans…

        Thanks again for the recipe – the cakes are lovely!

        • March 25, 2015 at 9:30 AM #

          Hi Phoebe. I know…this cake can be tricky to master because so many factors go into account when baking this cake. So glad it finally worked for you!

      • emily
        June 17, 2015 at 9:18 PM #

        hey im jw what kind of cake flour did you use

  25. cheru
    January 22, 2015 at 1:54 PM #

    T. = tablespoon or teaspoon? Thanks

    • January 23, 2015 at 1:19 PM #

      Capital “T” means Tablespoon and lowercase “t” means teaspoon. :)

  26. Nina
    January 14, 2015 at 9:05 AM #

    Hi I made this cake few times it turn out great thank you so much just want make sure how much water need to mix in there I’m not for sure I just mix one cup total mixture for all the juice oil I recommend all my family to make you fruit cake it is sooo good just like one from Chinatown

    • January 23, 2015 at 1:21 PM #

      So happy that you love it! The mixture should be about 3/4 cup, I think (haven’t baked this cake in a while) but hey, if you made it and it worked out fine with up to 1 cup of oil/juice, then hooray! Lol.

  27. amelyju
    November 5, 2014 at 9:22 PM #

    Soo yummy that Im gonna make this cake soon….but can I skip
    using the orange juice?

  28. Ash
    October 28, 2014 at 5:17 PM #


    I would like to bake this cake but I don’t understand the measurements. Can you convert these measurements for a British person.

    Thank you.

    • October 30, 2014 at 10:55 AM #

      Hi Ash,

      There are many conversion sites online for you to use if you would like to use them. That’s the beauty of the internet! :)

  29. Lina
    September 15, 2014 at 10:12 AM #

    Made the cake for the first time this weekend and it turned out perfect! Your video and tips are extremely helpful. Do you have a recipe for chocolate sponge cake? Thanks!

    • October 30, 2014 at 10:47 AM #

      Hi Lina,

      I’m so glad you loved it! I currently, do not have a recipe for a chocolate version. I will have to come up with one soon, because many have asked for one! :)

  30. Xoua
    August 25, 2014 at 8:39 PM #

    Hi Sav, just wandering…do we need to bake the cake with a water bath in the oven?

  31. Jenny
    August 8, 2014 at 6:01 AM #

    Thanks Sav for replying :) you sure are a wonderful teacher !!! My cake turn out so soft & spongy but it was a little dry do you know what I did wrong or how I can fix it ? But over all it was wonderful my husband & friend was so surprised that I made the cake hahaha ( I tried to make this fruit cake once the sponge wasn’t good , they only eat the whipped cream :(
    And you were so right about the cake pan , I didn’t have the removable bottom pan it was so hard to get the cake out, now I have to order some fat daddies cake pan !!!!
    Have a great day Sav and thanks again for the great recipe !!!

    • August 13, 2014 at 5:36 PM #

      Hi Jenny,

      I’m glad you all enjoyed the recipe. :) If it was a little dry, then you may have over baked the cake. Or you can try using extra large eggs in the recipe (I always do!) :)

  32. jenny
    August 5, 2014 at 10:52 AM #

    Hi Sav thanks for all the tips & wonderful instructions on the fruit cake :) I was wondering if I want to make individual small fruit cake like cupcake do I need to change anything in the recipe & can I use regular muffin pan & baking cups ? Can you please give me an estimated with this recipe how many cupcake can I make ? Thanks !!!

    • August 7, 2014 at 9:40 AM #

      Hi Jenny. You do not need to change the recipe if you plan on making cupcakes. Just fill cupcake liners about 3/4 way full and bake at 350 for about 15 minutes or so (or until toothpick comes out clean). Do not grease your liners. Invert cupcakes and allow for them to cool completely, before turning right side up. I don’t recall how many cupcakes it makes–I think it was more than 2 dozen though. :)

  33. Hlee Cha
    July 24, 2014 at 4:16 AM #

    How much cups are in 1 package of gelatin? And will the whipping cream taste better with the gelatin or us it better without?

    • July 24, 2014 at 6:41 PM #

      I think there’s like 1 Tbsp of gelatin in a small package. Lol. You can omit the gelatin altogether.

  34. Lucy
    July 22, 2014 at 10:17 PM #

    Hello! I made this cake several times with the exact same method as yours, but my cake was not that spongy :( I used an ungreased removable bottom aluminum pan and took out the cake the same way you did and whipped the eggs whites perfectly. It’s just not as spongy as yours. So any suggestions? Thanks!
    P.S. I also watched your “how to make a good sponge cake” video.

    • July 24, 2014 at 6:51 PM #

      Hi Lucy. Something must have happened along the way. Every once in a while, I do something incorrectly, and my cake falls flat. It could be anything. You could’ve left traces of fat in there, you could’ve under cooked the cake, you could have over baked the cake. You may need to adjust the cooking time/temp, depending on where you live. Is it humid? Maybe your oven gets too hot/or not hot enough? So many things could’ve gone wrong, maybe you can take notes to figure out what you did, and maybe do something different the next time.

      • Lucy
        July 29, 2014 at 10:02 PM #

        Could it be that I used fresh squeezed orange juice? I usually just squeeze them instead of buying them

        • August 3, 2014 at 8:41 PM #

          I’ve used fresh orange juice before with no problem. It’s hard to pin point what it could be.

  35. June 30, 2014 at 11:50 AM #

    hi, im from nicaragua and i have like to bake cakes and i start watching your videos, love your ricipes. but im really like to know how much gelatine did you used in the whipped cream filling, here we dont have that pastry pride box cream. please tell me. i really want to make this wonderfull cake for my son*s birthday on july 14th.

    • June 30, 2014 at 5:44 PM #

      Hi there! I would add 1 pkg of gelatin and dissolve it into 1/2 cup of hot water. Let it cool down slightly. Start whipping your heavy cream and then towards the end of whipping, add in 2 Tbsp of the prepared gelatin. Place in fridge and allow for it to firm.

  36. Selena
    June 26, 2014 at 10:09 PM #

    Hi! I’m going to make this yummy cake soon and I was wondering if i could use some parchment paper for the bottom of the pan? It’s because I don’t have a pan with a removable bottom. Also thanks for sharing this recipe! The other ones online look weird and this is the only one that looked good so hehe. Did you make this recipe yourself?

    • June 27, 2014 at 2:12 PM #

      Hi Selena,

      Do not use any parchment paper with this cake. If you do, when you turn your cake over to cool, the cake will just plop right out. Lol. The cake needs to cool upside down, in the pan, in order for it to stay risen and not deflate. And yes, this recipe is my own. :)

      • Selena
        July 2, 2014 at 4:29 PM #

        Thanks for replying! Also, what if I use a 13×9 pan? I never heard of a 13×9 removable bottom pan. And if I don’t use the gelatin in the whipped cream frosting, does it taste the same? Because there is gelatin in the video but no gelatin in the blog. So hopefully they will taste the same. Thanks again!

  37. Jeni
    June 16, 2014 at 9:51 AM #

    I really love this recipe before I didn’t used to bake and every time I bake my cake would turn out to be a disaster but ever since I found this recipe I have been making it and everyone loves it! the only turn down for me is that my whipped cream doesn’t turn out like yours :( no matter how much I try.

    Anyways I love your recipe !!

    Thankyou :D

    • June 17, 2014 at 4:23 PM #

      You’re welcome! Makes me happy that you guys are loving the cake! Yes, the whipped cream part is difficult to master. Luckily, I just use the pre-made whipping cream from Pastry Pride. :)

      • Jeni
        June 18, 2014 at 1:05 PM #

        Yep U should be proud everytime when I used to go to china town I had to buy a cake no matter how pricey they were but now I can make it at home thanks to you :D yp I think I should keep trying unless I can achieve the whipped cream like you do ^^ Ohh I don’t think I can get that pastry pride in here :3 may be we have but could be a different name.

        Thanks again :D

  38. Christina
    June 10, 2014 at 8:35 PM #

    My husband made this cake for me for my birthday today. It turned out great! It was simple and easy for him to follow. Specially since he’s never baked before.

    • June 15, 2014 at 10:12 PM #

      Hi Christina,

      That’s so awesome that your husband made the cake for you! I can’t get my husband to boil water! :)

  39. Dee
    May 28, 2014 at 11:46 PM #

    Hi Sav, I tried making this the other day and I noticed that after I baked the cake there was a thick skin that developed on the bottom of my cake!? I was able to trim it off but I’m curious as to what caused that? Just wondering if you know why that happened?

    • June 3, 2014 at 11:13 AM #

      Hi Dee. You could have under baked your cake or it could be that your egg yolks weren’t mix well with your egg whites. I would actually recommend that when you are pouring your batter into your pan, do not scrape the bowl to get it out. Just flip the bowl upside down, and allow for it to flow out freely. You may feel like you are wasting some batter, but most of the time when you are folding in your egg whites, you don’t thoroughly get to the bottom of your bowl and are left with thick clumps of egg yolk.

  40. Elsa
    May 7, 2014 at 12:01 AM #

    I just made this cake following your instruction and it turn out wonderfully. Thanks so much for sharing this great recipe and please continue to share more.

    • May 9, 2014 at 9:26 AM #

      Hi Elsa. I’m glad you enjoyed it! And yes, I will continue to share more recipes with you! :)

  41. Jennifer
    April 25, 2014 at 9:57 PM #

    This cake is the best!! I’ve tried Sav’s cake and it is better than my local Korean bakery.


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