I remembered every birthdays my family and I would celebrated, we would buy a birthday cake. We often order the cakes at a local bakery made with fresh fruits, and spread with a light and airy cream frosting. In the middle between the layers of the cake was the fruit filling and the cream frosting. The cream in between the cake made it so moist and soft, even after a few days. Yet this birthday was for a special person, so I decided to bake a cake myself. Instead of assembling the cake with a middle layer filled with fruits and cream, I placed the fruits and cream frosting all on the top.
Ingredients:
6 eggs separated
1 cup sugar
1 teaspoon salt
1/4 teaspoons vinegar
1 1/2 cups all purpose baking flour
1 teaspoon baking powder
1/2 cup oil
1/3 cup water
1 teaspoon vanilla extract
Steps:
1. Seperate the eggs into egg whites and yolks.
2. Beat the egg whites starting out slowly. Add the salt, and gradually add in the 1/2 cup of sugar. Beat the egg whites until it forms a nice firm peak. A firm peak is when the ridges are firm and holds its shape on the mixer. ** Add in the vingear when a firm peak has not formed.
3. Beat the egg yolks and add in the 1/2 cup of sugar till light yellow.
4. Add in the oil, water, and vanilla to the egg yolk.
5. Fold in the flour and baking powder to the egg yolk. Then add the egg whites.
6. Grease a 9 inch diameter pan and pour the batter into the pan.
7. Bake at 350 F for about 25-30 minutes.
8. After it is done, let it cool to allow to frost the cake.
9. Mix the heavy whip cream and vanilla pudding mix. Beat until it forms a stiff peak. A stiff peak is when the mixture is thick enough to spread and holds itself firmly.
10. Make a simple syrup for the cake by heating a pan to combine the 1 tablespoon sugar and 2 tablespoon water.
11. With a spatula or brush, stroke the simple syrup throughout the cake so it stays moist.
12. Using a spatula, spread the cream frosting. Start with a big slab of cream in the middle and work your way outwards. Using a serrated knife, clean off any edges.
13. Decorate the cake with fruits in any fashion desired.
Tips and Notes:
* If you want to have a middle layer of fruits and cream frosting, cut the cake in half. Using a kitchen string tied around the cake and placing toothpicks at certain locations to cut. It is best to firmly hold the top layer, and use a serrated knife for this procedure. Add the cream frosting to the bottom layer, but leave about a 1/2 inch gap around the bottom gap so the cream won't squeeze after assembling the top layer. Add the fruits after spreading the cream. Place the top layer on and spread the cream frosting. Make sure to spread the sides so the layers stay.
* Use any fruits you desired. I used strawberries, raspberries, and kiwis. Others have used cantaloupe, honey dew, or clementine.
* It might be easier to spread the cake of you cut a thin layer of the crust cake on the top.
* On the sides of the cake, you can decorate with fresh fruits or sliced almonds to give the cake its crunchiness.
* It is not an easy task to beat egg whites. It is highly recommended to use a mixer to reduce any work.
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