Fall Fruit Decorated Cake
Ingredients
Instructions
- Place the eggs and sugar into a bowl and whip in a hot water bath.
- Remove from the hot water bath once the sugar has dissolved, and whip with a hand mixer for about 15 minutes until it resembles whipped cream.
- Combine the cake flour and corn starch, place into a sifter and add to Step 1.
- Lightly mix together throughout.
- Pour Step 2 into a pan lined with parchment paper, remove the air bubbles, and bake in an oven preheated to 170C for about 35-40 minutes.
- After baking and cooling, evenly cut off the baked portion on top, and slice the sponge cake in two.
- Add the heavy cream and sugar to a bowl, and whip with a hand mixer.
- Coat the sponge cake from Step 4 with the frosting from Step 5 using a palette knife, place the cut peaches on top, and cover everything with Step 5.
- Decorate the edges of Step 6 with heavy cream, top with your favorite fruits, and it is done.
- This is my summer fruit decorated cake..
Nutrition & Diet Analysis (per serving)
322
kcal
16% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).