Eggless Fresh Fruit Cake | How to make Eggless Fresh Fruit Cake

By Arpita Patankar  |  25th May 2016  |  
4.5 from 2 reviews Rate It!
  • Eggless Fresh Fruit Cake, How to make Eggless Fresh Fruit Cake
Eggless Fresh Fruit Cakeby Arpita Patankar
  • Prep Time

    15

    mins
  • Cook Time

    45

    mins
  • Serves

    5

    People

74

2

About Eggless Fresh Fruit Cake Recipe

This is one cake which I wanted to bake since long time, finally I made it for my Friend. Her family totally loved it. Dish is cool not only in eating while its look awesome in watching due to creamy fruits that will be decorated on the top of the cake."This is a very moist cake, great for summer entertaining!" This eye soothing Cake is perfect dessert for a party or a causal get together. This Summer Fruits cake is one of my favorites from the warmer weather, so I just had to share it!

Eggless Fresh Fruit Cake

Ingredients to make Eggless Fresh Fruit Cake

  • Eggless Vanilla Sponge Cake:
  • Plain flour (maida): 2 cups
  • baking soda: 3/4 tsp
  • Baking Powder: 1.5 tsp
  • Condensed Milk : 1 tin( 1.25 cup)
  • Melted butter: 1 cup
  • Vanilla Essence: 1 tsp
  • Milk: as required Plain flour for dusting Melted Butter for greasing.
  • salt: Pinch
  • Whipping cream : 2 Cup
  • Fine sugar: 1 tbs
  • Vanilla essence : 1 tsp
  • mango slices: 1 large mango
  • Cherry: 3
  • Kiwi Slices: 1 Kiwi
  • pineapple : 1/2 can
  • Choco Vanilla Wafer sticks: 1 small pkt

How to make Eggless Fresh Fruit Cake

  1. Preheat the oven to 180 degree C. Place the oven rack in the middle of the oven and grease and dust with plain flour.
  2. In a bowl pour the melted butter, condensed milk and pure vanilla extract till fluffy and creamy in a Bowl.
  3. Sift the flour, baking powder, baking soda and salt.
  4. Add the flour mixture into the wet ingredients in 3 portions and mix well after each addition. Make sure there are not any lumps.
  5. Add Milk to make smooth batter and mix by cut and fold method.
  6. Pour the batter into the prepared tin and tap to remove any air bubbles.
  7. Bake in the oven for 30 to 40 minutes or until a toothpick inserted into the center of the cake comes out clean.
  8. Remove from oven and cool completely on a wire rack.
  9. Once it came on room temperature scrape upper part and Cut cake in to two layers.
  10. Place a metal mixing bowl and metal whisk in to freezer for 15 to 20 mins.
  11. Place the cream in the bowl of your electric beater and beat well for 2 minutes.
  12. Add the fine sugar and the pure vanilla extract and beat on high speed for nearly 5 minutes until stiff peaks form. Keep aside in freeze.
  13. Take 4 tbs of whipped cream and add little orange color for decoration purpose.
  14. Take the cake stand or the serving plate on which you will be presenting your cake. Cut the parchment paper into 4 length wise strips & place it on four sides of cake plate/stand.
  15. This will prevent the plate from looking messy when you apply the frosting & filling. Place a tbsp of the frosting at the center of the cake stand. This will act as a glue to hold the cake in place.
  16. Now place the Upper layer upside down cake on the cake stand/plate by aligning the center.
  17. Soak slice by using canned pineapple syrup.
  18. Pipe the frosting evenly on the cake in circular motion. You can do this with spatula but piping ensures even distribution.
  19. Now place layer of Pineapple slices, mango slices and kiwi slices .
  20. Afterward place the other layer on top of the first one & press gently. Its alright if some of the filling oozes out from the side. Using the angled spatula simply spread it around the cake.
  21. Now pipe the frosting in circular motion on the uppermost layer too.Now take a spatula spread the frosting on the sides of the cake starting from top & moving downwards.
  22. Make sure you apply a thin coat all over the cake. This will be our first coating. Don't worry about the layer being smooth, but spread it as evenly as possible. Refrigerate for 10-15 mins.
  23. Remove and spread the remaining frosting distributing as evenly as possible all over the cake. Refrigerate for 10-15 mins again.
  24. For smoothing the sides, place the angled spatula slant with slight pressure & move the dish in circular motion to even out. Remove the excess frosting from the spatula & dip the spatula in hot water to clean the spatula, start again.
  25. Cut wafer stick in to half and arrange it on side of cake. Now place the sliced fruits and cherry in the center. Decorate as you like.

My Tip:

You can also use ready made butter frosting to save time, but believe me whipped cream go very well with fruits. Your cake needs to be completely cooled before you apply any filling or frosting to it. Whipped cream can get soft and runny when exposed to heat/hot climate.If at any time when you are working with frosting you find its becoming runny or liquidy, simply refrigerate the cake & or the filling/frosting for 10-15 mins or till you get a workable consistency.

Reviews for Eggless Fresh Fruit Cake (2)

Shereen Fatima2 years ago

This fruit cake looks gorgeous dear! wonderfully decorated
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Arpita Patankar2 years ago

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