Delightful Fresh Fruit Cake (Printable Version)
Tender cake combined with whipped cream and vibrant fresh fruit for a delightful treat.
# Ingredients Required:
→ Cake
01 -
125 grams cake flour
02 -
4 large eggs, room temperature
03 -
135 grams granulated sugar
04 -
25 grams unsalted butter, melted
05 -
½ teaspoon vanilla extract
06 -
¼ teaspoon salt
07 -
80 milliliters hot water
→ Whipped Cream
08 -
480 milliliters heavy whipping cream, cold
09 -
45 to 60 grams powdered sugar
→ Fruit Topping
10 -
450 grams fresh mixed fruit (strawberries, blueberries, kiwi, mandarin oranges)
# Guide to Cooking:
01 -
Preheat the oven to 175°C and line the bottom and sides of a 23 cm round cake pan with parchment paper.
02 -
In a heatproof bowl set over simmering water, combine eggs, granulated sugar, vanilla extract, and salt. Beat on high speed with a mixer for 8 to 10 minutes until the mixture is pale and forms soft ribbons.
03 -
Sift cake flour into the egg mixture in three additions, gently folding with a spatula after each sift to preserve airiness.
04 -
Mix three heaping spoonfuls of the batter into the melted butter to temper it, then gently fold this mixture back into the main batter.
05 -
Pour the batter into the prepared pan and bake at 175°C for approximately 25 minutes, or until a toothpick inserted into the center comes out clean.
06 -
Remove cake from oven, take off parchment paper, and cool completely on a wire rack.
07 -
Whip cold heavy cream with powdered sugar until light, fluffy, and stiff peaks form.
08 -
Slice the cooled cake horizontally into even layers. Brush each layer with sugar syrup made by dissolving sugar in hot water, spread a thin layer of whipped cream, and top with sliced fresh fruit. Repeat for additional layers.
09 -
Finish by decorating the top layer with extra fruit and a swirl of whipped cream before serving.
# Extra Suggestions:
01 -
Use room temperature eggs for better batter aeration and cold cream for optimal whipping volume.