Fresh Fruit Cream Cake
This light and fruity cake is made with a class vanilla sponge recipe, smothered in sweetened whipped cream and topped with your favourite fruits. Scrolls down for the recipe.
I know, I know, its sacrilege to eat fruit and veggies out of season. I’m the first person to stand up and say we could eat seasonally but I just couldn’t resist the big juicy strawberries in my local store last week. I’ve been on a bit of a health kick and I felt very good about myself as I filled my trolley with fruit!
But when I got home it all went a little wrong – cooking this cake and trying to convince myself it was at least one of my five a day was perhaps a low point for me. Can cake every be one of your five a day? Of course not, I was deluding myself! But I cooked it nonetheless and it tasted AWESOME.
Don’t take diet advice from a woman holding a huge slice of cream cake… Trust me. Still the fact that it’s not diet food doesn’t stop this recipe for being AWESOME.
This is actually quite a simple cake recipe. It’s essentially a victoria sponge, spike with vanilla, covered in a sweetened whipped cream then dressed with sliced summer fruits. I chose kiwi, strawberries and blueberries which I think makes the cake quite visually stunning at the same time as giving both sweet and sourness to the cake. The tartness of the fruit works well to create a well balanced bake.
I’ve made this cake with two vanilla sponge layers. Feel free to take this recipe to new height and double the cake mix. I won’t judge!
Of course you can also pick any of your favourite fruits to top the cake and you can pile them as high as you like! Raspberries, blackberries, mandarin segments and mango would all work well. Avoid fruits that are too wet and juicy as it will seep into the cream. Dragon fruit and star fruit are other fun fruits that would make the cake a real show stopper!
Just see the cream frosting as your blank canvas!
Fresh Fruit Cream Cake
For the cake
- Pre-heat your oven to 180C (gas mark ) and line two loose bottomed 8 inch (20cm) cake tins.
- In a large mixing bowl, cream together the butter and the sugar with an electric whisk.
- Do this until the cream and sugar are pale, soft and creamy.
- Next, beat the eggs in a small bowl and add them to the butter and sugar a little at a time.
- Whilst adding the eggs, keep whisking the butter and sugar until a thin smooth batter forms.
- Add roughly a quarter of the flour to the large mixing bowl, along with the salt and vanilla.
- Fold these dry ingredients into the creamy batter before adding another quarter of the flour and repeating until all of the ingredients are fully combined.
- Divide the cake batter evenly between the two tins.
- Place in to the centre of your oven and cook for 20 minutes or until the cakes are golden and springy to the touch! You can also use the skewer method: once a skewer placed in to the centre of the tin comes out clean they are done.
- Remove the cakes from the pans and leave to cool completely (this can take up to an hour).
- Once the cakes have cooled, whip the cream with the icing sugar and vanilla until it forms stiff peaks. Be very careful not to over whip or you will end up with butter! The cream needs to be thick enough to spread and hold its position on the sides of the cake.
- Sandwich the two cakes together with a little cream before covering the cake with the rest of the cream, keeping the top of the cake level.
- Thinly slice the kiwis and strawberries (removing any stalks and fuzzy outer skin) before arranging on the top of the cake.
- Cover any remaining white space with the blueberries.
- Admire your work of art, cut a thick slice and enjoy!
As always, if you attempt the recipe I’d LOVE to see your pictures and let me know what fruits you’d top your fruit cream cake with in the comments.