Fresh Fruit and Cream Cake

Here is a beautiful sponge cake ( not fatless) with fresh fruits and whipped cream frosting to fill and cover the cake.

Sponge cake:
Makes 2-9 inch cakes
  • 1 and 1/2 cups AP flour
  • 2 cups icing sugar
  • 1/2 cup butter, melted and at room temperature
  • 9 eggs, at room temperature
  • 1/2 tsp baking powder
  • 2 tsp vanilla
  • 1/2 tsp salt
  1. Preheat oven to 350 degrees F. Grease the pans and flour dust baking pans and set aside. Using parchment for the base of the cake pan works great as well. 
  2. Sift flour, salt and baking powder together; set aside.
  3. Separate the whites. In a bowl, add egg yolks and 1 cup icing sugar; beat with a mixer on medium speed until pale and fluffy. Add vanilla and beat for a few more minutes. Add flour in little amounts and beat to incorporate the flour in. Set aside.
  4. Beat egg whites in another bowl, until soft peaks form. Gradually add 1 cup icing sugar and beat until stiff, glossy peaks form, about 2 minutes. Slowly pour little amounts of egg whites in the yolk mixture and fold in. Once the flour is poured in,  pour melted butter down side of bowl and fold just until incorporated and smooth.
  5. Divide batter into two pans and bake for 23-25 minutes or until a wooden skewer inserted in comes out clean.
  6. Once they are removed from the oven, wait just a few minutes, and get them out of the pans when they are still warm. It is best to transfer them to a towel, and let them cool completely out of the baking pans.
Filling and frosting:
  • 3 cups fresh or canned fruit, preferably citrus fruits
  • Juice from the canned fruit or 2 cups syrup (2 cups warm water, 1 cup sugar and 1 tsp lime juice)
  • 2 cups heavy whipping cream
  • 1/2 cup cream cheese
  • 1/4 cup icing sugar
  • 1 tsp vanilla extract
  1. You may cut two cakes into 4 layers or use them as 2 layers. 
  2. Chill the whisking bowl and whisk overnight. If you forgot to do that, use two bowl. Fill the larger bowl with icecubes and water. Immerse a smaller bowl over the ice-bath. 
  3. In this chilled bowl, add cream cheese, icing sugar, and vanilla. Whisk until creamy and smooth. 
  4. To this, add cold whipping/heavy cream and beat on high for 4 to 5 minutes until peaks are stiff, place the frosting in the fridge to chill for 30 minutes. 
  5. Brush the base cake layer with syrup. Frost with a layer of cream and fruit. Layer with the next cake layer. Repeat until all the cake layers are stacked. 
  6. Top with cream and fruit. Chill overnight and serve. Enjoy!