"Darrell Grainger" > wrote in message
...
> On Thu, 17 Jun 2004, Diem Sellers wrote:
>
> > Does anyone know what the difference is from a Vietnamese wedding cake
> > vs an American wedding cake? Someone I know is getting married and
> > has asked if anyone can bake a Vietnamese wedding cakes.
> >
> > From my experience, the cakes are kinda spongey and very light with
> > whipped cream fillings. they are not super sickenly sweet as mos
> > American cakes.
> >
> > I've search the internet and cannot find a recipe or an answer.
>
> Sounds like the typical cake you'd find at a Chinese bakery. I searched
> the internet for one of these once and could not find anything (mind you I
> stuck to English web sites).
>
> I decided to try making a chiffon cake. I made two chiffon layer cakes
> (using the recipe in The Joy of Cooking) then took some blackberries and
> raspberries to make a compote. This was just fresh berries, some sugar to
> taste heated in a sauce pan. Next I mixed the compote with some whipped
> cream (recipe in The Joy of Cooking) and spread it on the first layer.
> Not all the way to the edges or it will bleed out through the final
> frosting. Put the second layer on top of the first layer and frost the
> whole thing with more of the whip cream. Use fresh berries (I used more of
> the blackberries, raspberries and some strawberries) and mint leaves to
> garnish.
>
> My wife, who is Chinese, said it tasted just like the cakes her parents
> buy from the Chinese bakery for celebrations. She also finds the typical
> 'American' cake too sweet.
>
> If you don't have The Joy of Cooking I am sure any recipe for chiffon (as
> a sheet cake) and whipped cream will do. I actually didn't follow the
> recipe exactly. There is room to experiment. The light fluffiness comes
> from folding in the egg whites and The Joy of Cooking uses baking powder.
>
> Mind you, your other option is to find a good Chinese bakery.


........or simply ask the people who requested the cake to tell you what they
expect.