Fresh Fruit Cake


While I technically started baking just a year back, my love for that baking aroma goes back to my childhood days. Those Sundays were so special when Mom announced that we were baking a cake. She would put both me and my brother to task. While I was limited to the beating of eggs with a spring like hand beater, my brother would use his ‘super-powers’ to fold in the ingredients and bring it to silky smooth texture. We had a very basic oven which had a glass top lid. Once the tin was popped in, we would keep hovering like bees for honey. The baking smell would trickle my nostrils and activate my salivary glands and I could just not help gazing at how beautifully golden the cake looked !

Inspired from those memories, here I am to polish my cake baking skills. With each day I learn something and happily share the same with all my readers. Hope you have fun making this rich fresh fruit gateau.

Ingredients for the Cake

  1. Eggs weighed to X grams
  2. All Purpose Flour X grams
  3. Caster Sugar X grams
  4. Unsalted Butter X grams
  5. Baking Powder 1 tsp per 3 eggs
  6. Vanilla Essence 1 tsp per 2 eggs
  7. Milk – 2 to 3 tbsp per 2 eggs

Ingredients for the Icing

  1. Mango Chunks from 2 Mangoes (you can use the fruits of your wish)
  2. Whipped Cream ( 2-3 cups of heavy whipping cream)

Ingredients for the Sugar Syrup

  1. 1 cup water
  2. 1/2 cup sugar


Step 1: Sift the sugar and cream it along with butter at medium speed till it becomes light and fluffy (I use Amul butter which is originally yellow and I beat it till it becomes whitish).

Step 2: Separately sift the flour and baking powder and keep aside. Beat all the eggs together using a electric hand mixer (both yolk and egg whites together) till they form soft peaks and double in volume.

Step 3: To the sugar and butter mixture, beat in the eggs a spoon at a time to avoid curdling. Then fold in the flour in parts. Loosen up the batter with the milk and vanilla mixture to get the desired consistency.

Step 4: Grease the tin with some butter ( no flour as I bake in a microwave and flour doesn’t let the cake rise properly) and pour in the batter. I used the convection mode in my microwave and baked it for around 32 minutes at 160 degrees.

Step 5: Once the cake is baked, do a tooth pick test and let it cool a bit. I like to take out the cakes from the tin while they are a little warm to avoid the cake from sweating. Chill the cake before slicing the layers and icing.

Step 6: I made a 4 layered cake filled with whipped cream and mango chunks. For icing I used freshly whipped heavy cream mixed with icing sugar ( the ratio is 1 tbsp per cup of cream). Make sure you use the sugar syrup to soak your cake before layering.


 Happy Baking !!


2 Comments Add yours

  1. This looks amazingly delicious!! 🙂


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