Wednesday, July 8, 2009
Mixed Fruit cocktail cake
Combined two recipes and I came up with this cake. Baked it for CK's birthday last month. CK's verdict : taste nice even though it is not so professional looking as in a cake bought from the local bakery.
For the sponge cake, I followed the sponge cake recipe from Alex Goh's ' Creative Making of Cakes'. (one of my favorite recipe books because of the easy to follow instructions and the quantity fits into the cake tins I have without me having to adjust the quantity.
Ingredients for the sponge cake :
5 egg yolks
20 g sugar
5 egg whites
130 g sugar
120 g flour
80 g melted butter
1) Whip egg yolks and 20 g sugar until light and fluffy. Set aside.
2) Whip egg whites till soft peaks formed. Add in sugar and continue whipping until egg whites become stiff.
3) Mix egg white mixture into egg yolk mixture (Item 1) until well mixed.
4) Fold in flour. Slowly fold in the melted butter until well mixed.
5) Pour mixture into a 9" dia. round cake tin and bake at 180 deg. C for 30 mins. Remove cake immediately when it is baked. Cool.
For the custard filling :
100 g instant custard
150 ml cocktail juice (from the fruit cocktail)
200 ml whipping cream
1 tin fruit cocktail (825 g, drained)
1) Add instant custard to cocktail juice and whisked until thickened. Add in the whipping cream and the tinned fruits. Divide into 2.
Assembling the cake :
1) Cut sponge cake into 3 layers. Place one slice of sponge cake into a 9" dia. loose based cake tin and spread on a portion of the custard filling.
2) Top with the second slice of sponge cake and spread with the other portion of custard filling.
3) Refrigerate until set. Remove cake from tin.
4) Decorate cake with whipped cream and sliced almonds (toasted). Alternatively arrange a layer of fresh fruits on top of the cake. Brush fruits with instant jelly topping to prevent fruits from drying.
NB : The idea for the custard filling came from "Delicious Cakes" by Amy Heng.