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.
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
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 ices (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.