Home / Recipes / Eggless Fresh Fruit Cake

Photo of Eggless Fresh Fruit Cake by Arpita Patankar at BetterButter
2888
21
4.7(3)
1

Eggless Fresh Fruit Cake

May-25-2016
Arpita Patankar
15 minutes
Prep Time
45 minutes
Cook Time
5 People
Serves
Read Instructions Save For Later

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!

Recipe Tags

  • Veg
  • Hard
  • Kids Birthday
  • Whisking
  • Baking
  • Dessert
  • Egg Free

Ingredients Serving: 5

  1. Eggless Vanilla Sponge Cake:
  2. Plain flour (maida): 2 cups
  3. Baking Soda: 3/4 tsp
  4. Baking Powder: 1.5 tsp
  5. Condensed Milk : 1 tin( 1.25 cup)
  6. Melted Butter: 1 cup
  7. Vanilla Essence: 1 tsp
  8. Milk: as required Plain Flour for dusting Melted Butter for greasing.
  9. Salt: Pinch
  10. Whipping Cream : 2 Cup
  11. Fine Sugar: 1 tbs
  12. Vanilla essence : 1 tsp
  13. Mango slices: 1 large mango
  14. Cherry: 3
  15. Kiwi Slices: 1 Kiwi
  16. Pineapple : 1/2 can
  17. Choco Vanilla Wafer sticks: 1 small pkt

Instructions

  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.

Reviews (3)  

How would you rate this recipe? Please add a star rating before submitting your review.

Submit Review
Madhusweta Panda
Sep-23-2018
Madhusweta Panda   Sep-23-2018

Everybody in my family loved the cake.. Thanks

Shereen Fatima
May-26-2016
Shereen Fatima   May-26-2016

This fruit cake looks gorgeous dear! wonderfully decorated

Similar Recipes

A password link has been sent to your mail. Please check your mail.
Close
SHARE