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Chinese Wedding Cake

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  • 1 cup sifted flour
  • 1 teaspoon baking powder
  • 6 eggs, separated
  • 1 cup granulated sugar
  • 1 (20 ounce) can crushed pineapple, very well drained

Whipped Cream Frosting

  • 1 pint heavy cream
  • 1/4 to 1/2 cup sugar
  • 1/2 teaspoon vanilla extract


  1. Cake: Sift the flour and baking powder together.
  2. Place egg whites in a large bowl. Beat until foamy.
  3. Gradually add sugar while beating and beat until stiff.
  4. Add egg yolks, one at a time, beating well after each addition.
  5. Carefully fold in sifted dry ingredients , a few tablespoons at a time.
  6. Turn into two 9-inch layer pans which have been lined with waxed paper.
  7. Bake at 350 degrees F for 20 to 25 minutes, or until cake springs back when touched with a finger.
  8. Loosen cake from sides of pans. Turn out on cake racks. Immediately remove paper. Cool.
  9. Spread one layer with Whipped Cream Frosting, using about 2/3 cup. Over this, spread the crushed pineapple. Top with remaining layer. Spread remaining frosting over cake. Refrigerate.
  10. Whipped Cream Frosting: Beat the heavy cream until fluffy. Gradually add the sugar while beating. Stir in the vanilla extract.