Fresh Fruit Cake

Here’s a delicious and refreshing recipe for a Fresh Fruit Cake. This cake is light, airy, and loaded with fresh fruit, making it perfect for any occasion.

Fresh Fruit Cake Recipe

Ingredients

For the Sponge Cake

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 4 large eggs
• 1 teaspoon baking powder
• 1/2 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

For the Whipped Cream Frosting

• 2 cups heavy whipping cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract

For the Fruit Topping

• 1 cup strawberries, sliced
• 1 cup blueberries
• 1 cup kiwi, peeled and sliced
• 1 cup mango, peeled and sliced
• 1 cup raspberries

Instructions

Making the Sponge Cake

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line them with parchment paper.
2. Prepare the Batter: In a large bowl, beat the eggs and granulated sugar together until light and fluffy. This should take about 5-7 minutes.
3. Add Dry Ingredients: Sift the flour, baking powder, and salt into the egg mixture. Gently fold in the dry ingredients until just combined.
4. Add Wet Ingredients: Fold in the melted butter and vanilla extract until the batter is smooth.
5. Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
6. Cool the Cakes: Allow the cakes to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.

Making the Whipped Cream Frosting

1. Chill the Equipment: Place your mixing bowl and beaters in the freezer for about 15 minutes before you start.
2. Whip the Cream: Pour the heavy whipping cream into the chilled bowl. Beat on medium-high speed until soft peaks form.
3. Add Sugar and Vanilla: Add the powdered sugar and vanilla extract. Continue beating until stiff peaks form. Be careful not to overbeat.

Assembling the Cake

1. Layer the Cake: Place one layer of the sponge cake on a serving plate. Spread a generous layer of whipped cream frosting over the top. Arrange a mix of sliced strawberries, kiwi, mango, and raspberries on top of the whipped cream.
2. Top Layer: Place the second layer of the sponge cake on top of the fruit. Spread another layer of whipped cream frosting over the top and sides of the cake.
3. Decorate with Fruit: Arrange the remaining fresh fruit on top of the cake in a decorative pattern. You can use whole berries and sliced fruit to create a beautiful presentation.
4. Chill the Cake: Refrigerate the assembled cake for at least 1 hour before serving. This allows the flavors to meld and the cake to set.

Serving

• Slice the cake and serve chilled.
• Store any leftovers in the refrigerator.

Enjoy your fresh fruit cake!