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.
- 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.
Instructions to assemble the Fresh Fruit Cake
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