This fresh fruit cake is bursting with sweet, juicy seasonal fruit. It’s made with fluffy whipped cream, layers of soft sponge cake, and any fruit of your choice! This cake is just like the beautiful Asian fruit cakes sold in Korean, Chinese, and Japanese bakeries.
INGREDIENTS 1x2x3x
Vanilla Cake
- 1 cup cake flour
- 4 eggs – room temperature
- ⅔ cup sugar
- 1 ¾ tablespoon butter – melted
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
Cake Syrup
- ⅓ cup hot water
- 3 tablespoons sugar
Whipped Cream
- 2 cups heavy whipping cream – cold
- 6 to 8 tablespoons powdered sugar – adjust to taste
Fruit Topping and Filling
- 3 cups fresh fruit
NSTRUCTIONS
For the Cake:
- Preheat the oven to 350°F. Line the bottom and sides of the cake pan with parchment paper.
- Whip Eggs: In a large heat-proof bowl, add the eggs, sugar, vanilla, and salt. Place this bowl inside a larger bowl that’s been filled with hot water (bain-marie). Using a hand mixer, beat the eggs on high speed until soft, fluffy, and pale yellow ribbons form, about 8 to 10 minutes. Replace the hot water halfway through as it cools down. See Note 1.⅔ cup sugar,4 eggs,½ teaspoon vanilla extract,¼ teaspoon salt
- Add Flour: Sift in the flour in three parts, gently folding after each time.1 cup cake flour
- Add Butter: To help incorporate the butter, mix 3 heaping spoonfuls of the batter into the warmed, melted butter. Next, gently fold the butter mixture into the batter. See Note 2.1 ¾ tablespoon butter
- Bake: Pour the batter into your cake pan and bake at 350°F until a toothpick inserted in the center comes out clean. For one 9-inch round pan, about 25 minutes. For two 6-inch round pans, about 18 minutes.
- Cool: Remove all parchment paper and allow it to cool completely on a cooling rack.
For the Whipped Cream:
- Using a whisk attachment, beat the heavy whipping cream and powdered sugar together until light and fluffy.2 cups heavy whipping cream,6 to 8 tablespoons powdered sugar
Assemble:
Cake syrup: Make cake syrup by dissolving the sugar in hot water. Set aside.3 tablespoons sugar,⅓ cup hot water
Fill: Slice the cake into even layers using a leveler. Working with the bottom cake layer, brush on a layer of cake syrup, then add a thin layer of whipped cream. Top with sliced fruit, being careful not to overfill. Then top with another thin layer of whipped cream. Repeat these steps for the next cake layer. See Notes 3 and 4.3 cups fresh fruit
Decorate: Decorate the top layer with more fruit and whipped cream. Serve and enjoy!
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