Vanilla Chiffon cake with fresh cream frosting and fresh fruits topping

Fresh Fruit Cake
I was on Travel for the past 2 weeks,thus couldn’t able to post recipes on these days. Hope all of you  Celebrated the Mother’s  day.I made this cake for mother’s day celebration held at Aishu’s class party yesterday.She has been asking me to make a cake as same as the fresh fruit cake in the Bread Talk.At last i did and it came very well.
Baking Time :30-40 mins
Tin Size : 9 inch round tin.
Temperature : 180 degree celsius.

Recipe Source : Nasi Lemak Lover
Ingredients:

  • 5 egg yolks
  • 20g sugar
  • 1tsp vanilla extract
  • 70g corn oil or any odour less oil
  • 125g cake flour
  • 5 egg whites
  • 90g sugar
  • 1tsp lemon juices or 1/2tsp cream of Tartar

For Frosting:
  • 2 cups Fresh whipping cream
  • 1/2 cup Icing sugar

For Fruit Topping:

  • 1 Kiwi
  • 6 Strawberries
  • Apricot ( i used the tin halved Apricot)/any fruit of your choice

Fresh Fruit Cake
Method:

  • Grease the 9 inch pan and pre heat the oven.

Fresh Fruit Cake

  • Separate the egg into 2 mixing bowls

Fresh Fruit Cake

  • Add in sugar into the yolks and whisks it until it turns light and fluffy.
  • Add in the flour and mix well.

Fresh Fruit Cake

  • Add in the oil,cream of tartar and sugar into the white egg mix,beat till foamy.

Fresh Fruit Cake

  • Add the white mix little by little into the yolk mix and use the hand whisks,mix well.
  • Transfer the mix into a greased pan and spread evenly.

Fresh Fruit Cake

  • Bake it for 30-40 mins at 180 degree Celsius.Once done cool the cake completely.
  • I have divided the cake into 2 part to do frosting.

Fresh Fruit Cake

  • Beat the icing sugar and whipping cream in a mixing bowl till the soft peaks occur.keep the one part of the cake on the cake board.Apply the cream all over the cake and spread the chopped fruits on it.
  • Apply the cream on top of the fruits and sandwich the cake,cover the fruit layer by the second part of the cake.

Fresh Fruit Cake

  • Apply the cream all over the cake.
  • Use the deco blade to do pattern on sides.

Fresh Fruit Cake

  • Do piping on the sides of the cake and then arrange the fruits on top of the cake.

Fresh Fruit Cake
                         Here is the yummy cake is ready for the celebration.
My Notes:
1. Before separate the eggs,refrigerate it, so that it is easy to separate the yolk and white.
2.Start beating the egg immediately once you added the sugar, otherwise it will become stiff and take time to dissolve.
3.You can top any fruits of your choice.
Have a Nice Day!!!

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35 Comments

  1. Wow! you have baked an awesome cake. I love whipped cream based cake. I would like to ask you one ? though, I have a tough time to keep the whipped cream topping in place. It always melts easily. I keep keeping the cake in the fridge to keep it stable. Yours looks so perfect. Your decorations with the cream seems to hold. Wonder what I am not doing right every time.

    1. Thanks for the lovely words Srimathi,yup its a bit tricky to handle whipping cream but once it set in fridge then it will not melt soon…so once we apply the base we should keep it in fridge for an hour and then we should start the piping.If we do so ,we can avoid melting of whipping cream:)

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