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?

_MG_9851

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

_MG_9860

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


Instructions for making the sponge cake

Preheat oven to 350F.

_MG_9823Sift the cake flour together with the baking powder twice to airate the flour.
_MG_9824Separate the egg yolk from the white and put in two different bowls.
_MG_9830In 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_9826In another bowl, beat the egg yolk with the remainder 1/4 cup of sugar until the sugar dissolve.
_MG_9828Add milk and vegetable oil into the egg yolk mixture and stir to mix well.
_MG_9832Gently fold in the cake flour mixture into the egg yolk mixture.
_MG_9834Gently 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_9837Pour 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_9841Cut the kiwi and cataloupe into thin slices.
_MG_9842Cut the strawberries into thin slices, reserving a few whole strawberries to decorate the center part.
_MG_9843Beat the whipping cream and the icing sugar together until thicken.
_MG_9847Cut the circular cake into three layers.
_MG_9848Spread 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_9850Top 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_9851Decorate 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

71 thoughts on “Fresh Fruit Cake

  1. Pingback: a birthday cake and a card | food.inspired
  2. Hi,
    I have found this recipe,and tried it out for my first ever fruit cake for my father’s birthday.. it’s very soft and delicious.. but the problem is it’s not easy to cut it to layers, i manage to cut one layer..but still very nice.

  3. I MADE IT ONCE IT TURN OUT GOOD BUT FOR SOME REASON THIS ONE I MADE IS A 10″ X10″ LOOKS LIKE IT WRINK IN THE SIDES WHY DOES THIS HAPPEN i bake for 25 test it then added another 5 minutes i greased the sides of the pan but didnt flour it could that be why?

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s