This is one of the rare cases where I get a nice cake without tearing/breaking the cake base ^-^
My frosting sucks, as usual, and the easiest way out is to cover them up. This cake wasn't exactly planned for and I do not wish to use candies again. Thank goodness I went grocery shopping yesterday and bought some organic golden kiwis and seedless grapes. So to save my embarrassment, my best bet now is to slice them up to cover the frosting.
Interestingly, some of my family members thought that this was a store-bought cake! I'm so flattered!
Nephew D frowned upon seeing this cake as he proclaimed he's not a fruit person. Since this is a home-baked cake by his ferocious auntie, he ate a slice I gave him :P
DS2 asked for fruit cocktail in this cake but the silly mother of his bought a TROPICAL fruit cocktail instead. I've never been a fan of fruit cocktail so when I saw the word "Fruit Cocktail" on the can, I just grabbed one at the supermarket. I only realised that fruit cocktail comes in 2 form, one "original" and one TROPICAL.
The cake collapsed as I was slicing it. I think it's because I've overloaded the layers with too much canned fruits. I should go easy on the fillings and not be too generous.
Mixed Fruits Cake
3 egg yolks
Pinch of salt
20g castor sugar
50ml corn oil
110g cake flour
1/2 tsp baking powder
3 egg whites
1/4 tsp cream of tartar
400ml dairy whipping cream
2 - 3 tbsp icing sugar
- Mix ingredients (A) well with a hand whisk.
- Add (B) into yolk mixture.
- Stir (C) into yolk mixture.
- Whip egg whites in a clean mixing bowl until big bubbles are formed. Add in the cream of tartar and whip until white in colour. Add in sugar over 3 times and whip until egg whites is stiff.
- Fold in 1/3 of the whites into the yolk mixture using a rubber spatula till incorporated.
- Pour the mixture to the remaining egg whites and fold in gently till incorporated.
- Pour batter into a 8" round and bake at 170C for 15 minutes.
- Reduce temperature to 160C and bake for another 25- 30 mins or until cooked.
- Invert cake and leave to cool.
- Cut cooled cake into 3 layers.
- Whip the cream with icing sugar until stiff.
- Sandwich the cake with cream and canned fruits. Repeat with another layer of cake.
- Frost the final layer with the remaining whipped cream and decorate as appropriate.