This simple yet elegant cake combines the comforting flavors of a soft, buttery sponge with the fresh zing of mixed fruit and the lightness of whipped cream. It's a versatile recipe that can be adorned with any seasonal fruits you prefer, making it a perfect dessert for any occasion, from family gatherings to more formal celebrations.
Why You'll Love This:
- Ease of Preparation: The straightforward sponge cake requires basic ingredients and steps, making it achievable for bakers of any skill level.
- Customizable: The choice of fruit toppings can be adjusted based on seasonality or personal preference, offering a beautiful canvas to work with different flavors and colors.
- Light and Refreshing: The whipped cream adds a luxurious yet airy touch to the cake, making it indulgently creamy without being overly heavy.
Perfect Occasion: This fruit-topped cake is ideal for summer picnics, spring celebrations, or as a refreshing dessert after a hearty meal. It's also great for birthdays and holidays where a lighter cake is desired.
Decoration Tips:
- Arrange the Fruit Artistically: Create a pattern with the fruits on top of the whipped cream for a visually stunning effect.
- Garnish: Add mint leaves between the fruits for a pop of color and a fresh aroma.
- Dust with Powdered Sugar: A light dusting of powdered sugar over the fruits can enhance the sweetness and add to the aesthetic.
- Serve with Sauce: Accompany the cake with a side of fruit coulis or chocolate sauce for guests to add as they please.
Ingredients:
- For the Cake:
- 150g granulated sugar
- 150g unsalted butter, melted
- 3 eggs
- 1 1/2 tbsp whole milk
- 150g all-purpose flour
- 3/4 tsp baking powder
- Pinch of salt
- For the Whipped Cream:
- 250g heavy cream
- 25g powdered sugar
- For the Toppings:
- Strawberries, halved
- Blueberries
- Kiwis, sliced
Instructions:
- Bake the Cake:
- Preheat your oven to 190°C (374°F). Grease a 20cm cake mold.
- In a bowl, mix melted butter and sugar until well combined.
- Incorporate eggs and milk, then fold in the flour, baking powder, and salt to form a smooth batter.
- Pour the batter into the prepared mold and bake for 25-30 minutes until a tester comes out clean.
- Let the cake cool in the mold for 10 minutes before transferring to a wire rack to cool completely.
- Prepare the Whipped Cream:
- In a mixing bowl, whip the heavy cream and powdered sugar until stiff peaks form.
- Assemble the Cake:
- Once the cake has cooled, spread the whipped cream evenly over the top.
- Arrange strawberries, blueberries, and kiwi slices on the whipped cream.
This fruit-topped cake is not only a joy to make but also a delightful treat to serve, offering a combination of textures and flavors that are sure to please any palate. Enjoy this beautiful, light dessert with your next gathering or as a special treat for yourself!