Fruits & cream cake:
For sponge cake:
- 5 eggs
- 1/2 cup cake flour (1/2 cup flour + 1tbsp corn flour)
- ½ tsp salt
- 3/4cup granulated sugar
- 1tsp baking powder
- 1tsp orange essence
- 1tsp vanilla essence
- ½ cup water
- ¼ cup sugar
- 1tbsp orange juice
For whipped Cream filling & Frosting:
- 300ml cold heavy cream or 3 packet whipped topping mix
- ½ cup cold milk
- 2 tbsp sugar
- 1cup chopped fresh fruits for filling like orange , strawberry, kiwi, pineapple
Preparing base cake:
Preheat oven to 180C. Grease and line one 9 inch round cake pan and line the bottom of pan with parchment or wax paper.
In a bowl, sift the flour, salt and baking powder.
Separate egg whites from yolks (make sure there are no traces of yolk in whites, otherwise it will be difficult to beat into a white mixture).
In a clean mixing bowl, with the whisk attachment beat the egg whites until foamy. Add the sugar and beat at medium-high speed until stiff peaks form. Add egg yolks and vanilla and orange essence and beat at low speed for 30 seconds until they are well combined.
Then sift about one-third of the flour mixture over the egg mixture and gently fold in using a rubber spatula or whisk. Sift and fold in another third, and then fold in the rest. Pour into your pan, smoothing the top.
Bake for about 25 minutes or until a toothpick inserted into the center comes out clean (cake starts to shrink from sides of pan). Cool on a metal rack before removing from pan.
Preparing Syrup& fruits:
Place water in a small saucepan, along with the sugar, and heat until sugar has dissolved. Remove from heat, add 2 tablespoons orange juice and let it cool.
Slice the fresh fruits into thin slices and put them into a bowl. Sprinkle 2 tbsp. of sugar over the sliced fruits and refrigerate.
Preparing Whipped cream: