Fresh Fruit Cake Recipe
Ingredients
For the Sponge Cake:
1 ½ cups (190g) all-purpose flour
1 cup (200g) sugar
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
3 large eggs
½ cup (120ml) milk
¼ cup (60ml) vegetable oil
¼ cup (60ml) warm water
1 tsp vanilla extract
For the Whipped Cream Frosting:
2 cups (480ml) heavy whipping cream (cold)
¼ cup (30g) powdered sugar
1 tsp vanilla extract
For Decoration:
Sliced kiwi
Sliced apple
Strawberries
Dragon fruit balls
Canned peaches or mango slices
Toasted almond flakes (for the sides)
Instructions
1. Prepare the Sponge Cake:
Preheat oven to 350°F (180°C).
Grease and line an 8-inch (20 cm) round cake pan.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In another bowl, beat eggs and sugar until light and fluffy.
Add milk, oil, water, and vanilla extract; mix well.
Gradually add dry ingredients and mix until smooth.
Pour the batter into the pan and bake for 30–35 minutes or until a toothpick comes out clean.
Let it cool completely.
2. Make the Whipped Cream:
Beat the cold whipping cream, powdered sugar, and vanilla together until stiff peaks form.
3. Assemble the Cake:
Slice the cooled cake into two layers.
Spread a layer of whipped cream between the layers and add some fruit pieces if desired.
Cover the entire cake with whipped cream smoothly.
Press toasted almond flakes around the sides.
4. Decorate:
Arrange sliced fruits (kiwi, apples, strawberries, dragon fruit, peaches) on top beautifully.
Optionally, brush the fruits with a little clear gelatin or honey for shine.
5. Chill:
Refrigerate the cake for at least 1 hour before serving.
