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December 23, 2006 | Suanne | Comments 42

Fresh Fruit Cake

Juanna Zhou made two delicious cakes in the Gilmore Park Church Cooking Club meet. She made a Fresh Fruit Cake and a Mango Swiss Roll. For this blog entry, I am blogging on her Fresh Fruit Cake.

The Fresh Fruit Cake is a soft sponge cake and decorated with thin slices of fruits. She used soft fruits like strawberries, kiwi fruit and cantaloupe. I think you can’t really use harder fruits like apples and pears for obvious reasons that it will be impossible to cut them. Moreover apples and pears can oxidize and turn brownish.

The fresh fruit cake is pleasing to the eyes and palate. What else could you think of using for this?

Fresh Fruit Cake

The Fresh Fruit Cake is very light and not overly sweet. A great cake for almost any occasion.

_MG_9860.jpg

Both the Fresh Fruit Cake and Swiss Roll use the same base. The base is a sponge cake. Here is the first recipe for the Fresh Fruit Cake.

Ingredients

  • 4 eggs
  • 1/2 cup sugar, divided
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cream of tartar
  • 1/2 cup cake flour
  • 3 tablespoons vegetable oil
  • 1/4 teaspoon vinegar/lemon juice
  • 50ml milk
  • fresh fruits – strawberries, cantaloupe, kiwi fruit
  • 1 cup whipping cream
  • 3 tablespoons icing sugar

_MG_9821.jpg


Instructions for making the sponge cake

Preheat oven to 350F.

_MG_9823.jpgSift the cake flour together with the baking powder twice to airate the flour.
_MG_9824.jpgSeparate the egg yolk from the white and put in two different bowls.
_MG_9830.jpgIn the bowl with the egg white, add the cream of tartar and vinegar and beat until thicken. Add 1/4 cup of sugar and beat further until the mixture shines.
_MG_9826.jpgIn another bowl, beat the egg yolk with the remainder 1/4 cup of sugar until the sugar dissolve.
_MG_9828.jpgAdd milk and vegetable oil into the egg yolk mixture and stir to mix well.
_MG_9832.jpgGently fold in the cake flour mixture into the egg yolk mixture.
_MG_9834.jpgGently fold in 1/3 of the egg yolk flour mixture into the egg white until blend. Repeat with the remainder of the egg yolk in 1/3 portions.
_MG_9837.jpgPour the mixture into g greased or parchment paper lined 8″ circular cake pan for the Fresh Fruit Cake or 10″x15″ jelly roll pan for the swiss roll.Bake the cake in the preheated oven for 25 minutes for the circular cake pan or 16 minutes for the jelly roll pan.Remove the oven and invert the cake on a parchment paper to cool. It is very important to let the cake to cool completely before frosting.

Instructions to assemble the Fresh Fruit Cake

_MG_9841.jpgCut the kiwi and cataloupe into thin slices.
_MG_9842.jpgCut the strawberries into thin slices, reserving a few whole strawberries to decorate the center part.
_MG_9843.jpgBeat the whipping cream and the icing sugar together until thicken.
_MG_9847.jpgCut the circular cake into three layers.
_MG_9848.jpgSpread the whipping cream on the surface of the bottom layer and top with strawberries ices (or your desired fruit). Spread whipping cream on a second layer and place it on top of the first layer.
_MG_9850.jpgTop the second layer with slices of cantaloupe. Spread whipping cream on the last layer and place it on top of the second layer. Spread whipping cream on the sides of the cake.
_MG_9850.jpgDecorate the top of the cake with more nicely cut slices of fruit. Place the cake in the refrigerator for at least half and hour before serving.

Funny Pictures Funny Pictures

Categorized Under: 2006CakesFeatured

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RSSComments (42)

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  1. Chubbypanda says:

    I wonder if kaya would work. Or a frosting made from durian.

    - Chubbypanda

  2. MsDemmie says:

    That looks delicious

  3. Anonymous says:

    is this blog for jan 1 or dec 23?

  4. Ben says:

    Date fixed. Thanks for pointing this out!

  5. Buon Natale e Felice Anno Nuovo!

  6. I’ m sure it is delicious. I will try it right now.

  7. Candy Spooner says:

    Eh, I didn’t know that that brand of egg seperator can be hung by the side of the bowl… COOL!!!

  8. julia says:

    hi. my friend gave me a link to your site, and i tried this cake out. it was delicious, but for some reason my cake sunk in the middle. do you know what i’m doing wrong?

  9. Suanne says:

    Hi Julia, my guess is that the cake is underbaked. Test the doneness of the cake at the time stated in the recipe with a wooden toothpick. If it’s still a bit moist, extend the baking time by 5 minutes and recheck. Another possible reason is there is some airpockets in the batter. Try tapping the pan a few times before you put the pan in the oven. Good luck to you and I hope you next try will be a successful one.

  10. Henry says:

    Hi, I just came across to your site and I found this recipe. So I tried it. And it went well, however I dont know if i misunderstood your recipe because the pictures showed more than 4 eggs and the recipe showed 4? Anyway, I tried it according to the recipe and it came out very well…just that it came out dense rather than fluffy like yours. So i baked 2 of the same cake and made 2 layers :D. Anyhow the cake tasted good and thanks for the recipe :).

    Here is a pic of my cake :)

    http://img515.imageshack.us/my.php?image=dsc00147kw0.jpg

  11. Suanne says:

    Hi Henry, there were more than 4 eggs in the picture because we doubled up the recipe to make a mango swiss roll. I’m glad that you enjoyed the cake.

  12. Ghazal says:

    Hi,

    Wonderful site I loved this cake as my friend and I tried to make it, but I would like to make the wipping cream at home as well instead of buying it from store could you please tell me how to make it?
    Thanks

  13. Kila says:

    I was looking for a cake to make and I came across this blog. This cake look delicous, I have to make it with one of my friends soon, thanks for sharing the recipe.

  14. eusan soriano says:

    just trying this fruitcake recipe later,i’l be back soon!thanks…eusan

  15. rabia says:

    wonderful–thanks a lot for the recipe—would try it out definitely

  16. anisha says:

    I am anisha.
    I like that Fresh Jelly Fruit Cream.
    I will make that awel on tomorrow?

    bye……

  17. rabia says:

    i tried out u’r recipe 2 weeks ago —it was good , really wonderful . Then i made the same again for my kids birthday. Thanks

    But i have a problem, how come my cake is not fine–it is somewhat gritty??/ i am sure i followed the steps–can u point out , where i could have gone wrong???

  18. Suanne says:

    Hi Rabia, the sifting of the flour should remove all the lumps. The only step which I think could cause the grittiness is the beating the egg yolk with sugar. You must beat until all the sugar dissolves.

    Anyone out there can help answer Rabia’s question?

  19. amy says:

    Hi Suanne,
    Where can i buy cake flour? Is it the all purpose flour or yellow cake mix in the box? Could you please show me the picture of the brand of cake flour you used? Thanks a lot Suanne!

  20. Suanne says:

    Hi Amy, cake flour can be found in the baking section of the groceries. It’s should be near where you find the all purpose flour or cake mixes. Cake flour is also known as self raising flour or cake and pastry flour. I do not have a specific brand which I stick to. Here is a picture which I found from google image: http://farm1.static.flickr.com/38/98334905_dd8abd9fbc.jpg. I hope this help.

  21. Lena says:

    Hi Suanne,

    What was the temperature you used to bake this cake?
    Thanks for sharing this recipe.

  22. Suanne says:

    Hi Lena, the oven should be preheated to 350F. It’s mentioned at the beginning of the instruction section.

  23. Fina says:

    Hi can I know where can I get the egg separator.? Been trying to get my hands on it..

  24. Susie says:

    Hi Suanne,

    What is the measurement for cup in grams? you mention you need 1/2 cup of cake flour, 1/2 cup sugar and 1 cup whipping cream.

    • Suanne says:

      Hi Susie,
      1/2 cup cake flour = 50g
      1/2 cup granulated sugar = 115g
      1 cup whipping cream = 240ml = 242g.
      Hope the above measurement conversion helps.

  25. flown says:

    mmmm, the cake was delicious and loved by my whole family.. i made it for my grandpas birthday today.. first time making a cake and it was successful! thanks a lot for the recipe, its hard finding a good chinese style of the fresh fruit cake (i see a lot of those western fruit cake loafs when i google it)

    heres a picture of my masterpiece:
    http://www.badongo.com/pic/5102546

    ps. when i was following the instructions, the pictures didnt quite equal what i had, but then my product ended up more or less the same.. oh wells, all is well =]

  26. chen says:

    We tried this recipe to the dot and it came out REALLY thin – like 1 cm high… it wasn’t fluffy like the picture… we tried it twice and followed the recipe exactly. I don’t think this works…

  27. flown says:

    hi, im planning to make this cake again, but need advice as to if i should change the temperature and/or time to bake the cake for

    i will be using, instead of an 8 inch cake pan, an approximately 5 inch heart-shaped cake pan, about 1 inch tall
    is it recommended that i decrease the temperature and shorten the time im going to be cooking the cake?
    im not a baking expert, so i have no idea and would appreciate your help! thank you!

    • Suanne says:

      Hi flown, if you are going to bake the cake in smaller pans, you certainly have to shorten the baking time. Check the doneness of the cake around 16 to 18 minutes (you can roughly judge by the color of the cake) and if it’s not done, bake for another 5 minutes.

  28. flown says:

    thanks suanne for helping me out with that.. i ended keeping the cakes in there for 20 minutes after all, for it to turn into a nice golden brown on top, and they came out beautifully

    i was able to make 5 (thick, about an inch+ high) separate layers from this recipe so i made 3 cakes from them..
    i am not sure, but one of the reasons the other readers’ cakes may not be rising and having that sponge cake texture may be because they did not beat the egg whites enough.. i beat my egg whites until they have soft-stiff peaks rather than just when it starts getting “thick”

    anyways, i have left some more photos of my beautiful cakes =] i love this recipe
    cake #1 – http://www.badongo.com/pic/5207059
    cake #2 and 3 – http://www.badongo.com/pic/5207047

  29. ainwa says:

    This is a great recipe. I’ve never made a cake quite like it. I made a double recipe and baked it in one batch in a 12 inch springform pan (as for cheesecakes, the sides can be lifted off). I also cut the amount of oil in half, and used half and half instead of milk. I added a little extra h-n-h to make up for the missing oil. Half and half is richer than whole milk but can’t be whipped. It’s for coffee or baking.

    I used peaches from Chile (as it is winter) peeled and sliced on the interior, and blueberries on top. I bought kiwis, but didn’t use them. I’m not sure about the honeydew melon, or cantaloupe as you call it (to me, cantaloupe is muskmelon and is orange).

  30. Pok says:

    I wonder why you chose to bake the cake instead of steam it? From what I’ve read, steaming would produce a light and moist cake, like those found in chinese bakeries (which I am looking to make). Do you know if it would turn out alright if I steamed instead of baked, with no changes in the procedure?

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