Fresh Fruit Cake #1

 

This cake weight 2.6kg. A huge fresh fruit cake consists of Strawberries, kiwis, peaches in every layers and frost with whipped cream. 

To this I double the sponge cake ingredients.  Bake 2 sponge cake and layer into 4 with fillings of 3. 

Sponge Cake 

25cm square pan

A

5 large eggs yolk

25g sugar

B

1tsp vanilla

85g water

65g oil

C

135g cake flour

1/2tsp Double baking powder 

D

5 large egg whites

90g sugar

1/4tsp COT

E

1pack strawberries 

2pcs kiwi

1canned halve peach

* Prepare pan, line base only. No need to grease side or line. 

* Beat A until lemony.  

* Add in B with hand whisk/ mixer mix well gently. 

* Add in C gently mix well. 

* Beat D soft to stiff peak. Fold into batter with a spatula gently, do not over fold. 

* Pre-heated oven 150°c 10 minute. 

* Bake 150°c for 25 minutes.  Turn temperature up to 170°cfor 40 minutes, lower rack.  Bake until golden brown.

* Make this cake twice.

* When cake is cold. Cut Cake into half. Fill with whipped cream fill in E (any fresh fruit of your choice). 

* Cover the entire cake with whipped cream and top with fresh fruits. Chilled for 2 hours before served.