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?
The Fresh Fruit Cake is very light and not overly sweet. A great cake for almost any occasion.
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
Instructions for making the sponge cake
Preheat oven to 350F.
 Sift the cake flour together with the baking powder twice to airate the flour. |
 Separate the egg yolk from the white and put in two different bowls. |
 In 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. |
 In another bowl, beat the egg yolk with the remainder 1/4 cup of sugar until the sugar dissolve. |
 Add milk and vegetable oil into the egg yolk mixture and stir to mix well. |
 Gently fold in the cake flour mixture into the egg yolk mixture. |
 Gently 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. |
 Pour 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
 Cut the kiwi and cataloupe into thin slices. |
 Cut the strawberries into thin slices, reserving a few whole strawberries to decorate the center part. |
 Beat the whipping cream and the icing sugar together until thicken. |
 Cut the circular cake into three layers. |
 Spread the whipping cream on the surface of the bottom layer and top with strawberries slices (or your desired fruit). Spread whipping cream on a second layer and place it on top of the first layer. |
 Top 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. |
| Decorate 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. |
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Chubbypanda | Dec 23, 2006 | Reply
I wonder if kaya would work. Or a frosting made from durian.
- Chubbypanda
MsDemmie | Dec 23, 2006 | Reply
That looks delicious
Anonymous | Dec 23, 2006 | Reply
is this blog for jan 1 or dec 23?
Ben | Dec 24, 2006 | Reply
Date fixed. Thanks for pointing this out!
David & Raffaella | Dec 24, 2006 | Reply
Buon Natale e Felice Anno Nuovo!
Recipes-Blogcu | Dec 24, 2006 | Reply
I’ m sure it is delicious. I will try it right now.
Candy Spooner | Feb 26, 2007 | Reply
Eh, I didn’t know that that brand of egg seperator can be hung by the side of the bowl… COOL!!!
julia | Jun 17, 2007 | Reply
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?
Suanne | Jun 18, 2007 | Reply
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.
Henry | Aug 6, 2007 | Reply
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
Suanne | Aug 8, 2007 | Reply
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.
Ghazal | Nov 28, 2007 | Reply
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
Kila | Dec 3, 2007 | Reply
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.
eusan soriano | Jan 13, 2008 | Reply
just trying this fruitcake recipe later,i’l be back soon!thanks…eusan
rabia | Mar 31, 2008 | Reply
wonderful–thanks a lot for the recipe—would try it out definitely
anisha | Apr 5, 2008 | Reply
I am anisha.
I like that Fresh Jelly Fruit Cream.
I will make that awel on tomorrow?
bye……
rabia | Apr 30, 2008 | Reply
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???
Suanne | Apr 30, 2008 | Reply
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?
amy | Aug 4, 2008 | Reply
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!
Suanne | Aug 4, 2008 | Reply
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.
Lena | Aug 10, 2008 | Reply
Hi Suanne,
What was the temperature you used to bake this cake?
Thanks for sharing this recipe.
Suanne | Aug 10, 2008 | Reply
Hi Lena, the oven should be preheated to 350F. It’s mentioned at the beginning of the instruction section.