Fresh Cream Fruit Cake 鮮忌廉雜果蛋糕

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From Maria Submit

Though fresh fruit cakes is the most common cake around, yet it is always popular! For those who favours making cakes at home, this one should be good one to start with!

Western

Cake

Egg

Bake

Average

120 mins

Ingredient and Portion

Plain Sponge (1 lb):
1/3 cup + 1 tablespoon flour
1/3 cup sugar
3 egg whites
3 egg yolks
1/8 teaspoon salt
1/4 teaspoon vanilla essence
2 tablespoons melted butter (1 oz)

Filling & Topping:
1 cup mixed fruit
1 slice tinned peach ，1 slice tinned pineapple
1 bottle fresh cream (8 ozs)
2 tablespoon sugar
1/4 teaspoon vanilla essence

Method

Plain Sponge:
Blend egg whites until stiff. Add sugar in and blend well until stiff.
Blend eggyolks slightly. Add in egg white mixture immediately and blend well.
Sift flour and salt. Add in egg mixture in 3 portions. Blend mixture well after each addition of egg mixture.
Add vanilla essence. Finally, add melted butter and blend quickly.
Grease 7" round baking pan. Dust flour on pan. Pour mixture in pan.
Preheat oven to 350 degree Fahrenheit (Gas No 3), bake for 25 minutes.
Remove from oven and let cool. Then slice cake into 2 layers.

Filling & Topping:
Pour fresh cream into a basin and place basin on top of bed of ice.
Add sugar in. Blend slowly until cream thickens. Add vanilla essence imediately.
Spread mixed fruit and cream on each layer of sponge cake. Put layers back together and spread cream on entire cake. Decorate the top with peach and pineapple.

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