We all love a sweet treat, especially when it's refreshing and packed with fruity goodness!
This summer fruit cake with moist sponge cake, mango whipped cream, and fresh fruits like strawberries, kiwis, and mangoes is the perfect dessert to enjoy on a hot day.
Let's dive into how we can make this cake in just a few simple steps!
Ingredients for the Sponge Cake
For this summer fruit cake, we'll start with a soft and moist sponge cake base, also known as a Victoria Sponge Cake. Here's what you'll need:
• 3 whole eggs
• 70g sugar
• 30g milk
• 10g unsalted butter
• 60g cake flour
• 1 teaspoon vanilla extract (optional)
Ingredients for the Mango Whipping Cream
Now, for the mango whipped cream:
• 300g whipping cream
• 80g mango puree
• 40-50g icing sugar (adjust based on the sweetness of the mango)
• Yellow food coloring (optional)
Making the Sponge Cake
Step 1: Preheat your oven to 180°C (350°F). Line the bottom of a 6-inch cake pan with baking paper. No need to grease the sides of the pan.
Step 2: To start, place the eggs at room temperature in a bowl. Underneath, put a pan of hot water and gently heat it. Add the sugar to the eggs and beat them over the warm water until the egg mixture reaches body temperature (about 38-40°C, or warm to the touch). Once it's warm, remove the bowl from the hot water and beat the eggs for about 5-8 minutes until they form a thick ribbon on the surface when you lift the whisk.
Step 3: Switch to the lowest speed for 1-2 more minutes to reduce air bubbles and make the texture finer. This step is important to make the cake light and fluffy.
Step 4: Sift the flour into the egg mixture and fold it gently with a spatula until the flour is fully incorporated.
Step 5: Heat the milk and butter together to around 60-70°C. Take a small amount of the egg mixture, mix it with the milk and butter, and then slowly add it to the rest of the egg mixture. This ensures the mixture is evenly combined.
Step 6: Check the batter by lifting it with a spatula. The batter should fall smoothly like a ribbon. Once that's achieved, pour the batter into your prepared cake pan. Tap the pan gently to remove any large air bubbles.
Step 7: Bake the cake at 180°C for about 25-30 minutes. Once it's done, take it out and invert the pan to cool. After cooling, remove the cake from the pan and peel off the baking paper.
Making the Mango Whipped Cream
Step 1: Blend fresh or frozen mangoes in a high-speed blender until smooth to make mango puree.
Step 2: In a separate bowl, whip the cream until soft peaks form. Add the mango puree and icing sugar and continue whipping until you get a fluffy mango cream. If you like, add a bit of yellow food coloring to enhance the color, but that's optional.
Assembling the Cake
Once the sponge cake has cooled, cut it into three layers using a serrated bread tool. Now, we're ready to assemble the cake!
Step 1: Spread a thin layer of the mango whipped cream over the first layer of cake. Add some chopped fresh fruits like strawberries, kiwis, and mangoes on top.
Step 2: Spread a thicker layer of the whipped cream over the fruit and place the second layer of cake on top. Repeat this process to create the third layer of cake and top it with a final layer of whipped cream.
Step 3: Cover the whole cake with the mango whipped cream and smooth it out with a spatula. Refrigerate the cake for 30 minutes to let the whipped cream set.
Creating the Whipped Cream Drip Effect
For the final touch, let's create a beautiful whipped cream drip effect on the cake. To do this, beat the cream with sugar until it reaches soft peaks but still has a flowing consistency (not too thick).
Starting from the center of the cake, pour the whipped cream over the top and gently spread it out toward the edges with a spatula. Allow the cream to drip down the sides, creating a smooth, wavy effect. This will add a decorative and elegant touch to your cake.
Enjoy Your Summer Fruit Cake!
Now, your cake is complete! You've got soft, moist sponge cake layered with creamy mango whipped cream and fresh, juicy fruits. It's the perfect dessert for a hot summer day – light, refreshing, and so delicious!
Tip: If you're trying the whipped cream drip effect for the first time, it might take a little practice. Don't feel discouraged if it doesn't turn out perfectly on the first try. You can practice on a separate cake pan or container to get the feel for the technique before applying it to your cake.
Enjoy your creation, Lykkers! We hope this fruity and refreshing cake becomes your go-to summer treat. Happy baking!
