Low Sugar Fresh Cream Fruit Cake
The Fresh Cream Strawberry & Mango Cake that I made for my dad’s birthday this year!
Equipment
Whisk (electric mixer is recommended)
2 mixing bowls, preferably one larger & one smaller
Cake pan(s)
Kitchen scale
Recipe
For a video tutorial, check out this link
*Note that in the video I overwhipped my egg whites a bit while filming, you want them to be at softer peaks (forms shape for a few secs) so that your cake doesn’t collapse.
In a smaller mixing bowl:
55g neutral oil
60g milk
68g flour
4 egg yolks
First add oil and milk to your bowl and mix well. Sift in flour and mix. Then separate 4 egg yolks from the whites. Place egg whites in the larger mixing bowl and yolks in this smaller mixing bowl. Incorporate the egg yolks into your mixture & set the bowl aside .
In a larger mixing bowl:
4 egg whites
Few drops lemon juice
60g sugar
Separate sugar into thirds. While whisking your egg white mixture, add a third of the sugar when you see:
Large bubbles forming at the surface
Small bubbles forming at the surface
Whisk marks forming at the surface
Whisk until soft peaks.
Scoop 1/3 egg white mixture into yolk mixture, fold til well incorporated. Then pour back into remaining egg white mixture, fold til well combined.
Pour batter into your cake pan(s). Softly tap cake pan against counter to release large air pockets for a smoother cake texture.
Bake at 325 degrees Farenheit, for 32-35mins or til the surface is a beautiful golden color. Feel free to use the toothpick test to check if the toothpick comes out clean.
Tip: to further prevent the surface from collapsing while cooling, cool your cake upside down and it’s best if you don’t “shock” the cake with a sharp temperature change.
Fresh cream frosting:
Add a 1:10 ratio of sugar:heavy whipping cream to a mixing bowl. Optionally add a few drops of lemon juice. Whisk until the cream holds shape & you’re ready to frost!
Filling:
Feel free to use the fruit(s) of your choice. Make sure to pat dry your fruits so that it’s not bleeding color or leaking moisture into your cream/cake. I usually add sliced fruit with a layer of cream in between each of my cake layers.
Storing:
Best to keep in refrigerator and consume within 1-3 days.
