Eggless Mixed Fresh Fruit Cake

Light & refreshing Mixed Fresh Fruit Cake with Chantilly cream!** Soft eggless vanilla sponge soaked in orange syrup, filled with seasonal fruits like mango, strawberry, kiwi + blueberries. Topped with chocolate curls. Bakery style, no eggs.

Perfect summer cake, birthday dessert, or when you want something fruity not heavy. 6-inch cake, serves 6.

Easy mixed fresh fruit cake recipe with eggless sponge + orange syrup + chantilly cream. Loaded with seasonal fruits. Light summer dessert.

Prep Time: 15 min | Chill Time: 30 min | Total Time: 45 min | Serves: 6 | Pan: 6 inch / 15cm

INGREDIENTS:

For Cake Base:

- Eggless vanilla sponge: 1 round, 6 inch / 15cm diameter

For Chantilly Cream:

- Whipping cream: 2 cups / 500ml, chilled 35%+ fat

- Powdered sugar: ¼ cup / 30g

- Vanilla essence: 1 tsp

For Orange Soaking Syrup:

- Sugar: 2 tbsp

- Orange squash/Rasna: 2 tbsp  

- Water: ¼ cup

For Filling & Topping:

- Mixed fresh fruits: 1 cup total - ¼ cup each mango, strawberry, kiwi, blueberry

- Dark chocolate curls: 3 tbsp

- Extra fruit slices: for garnish

METHOD:

STEP 1: Prep Syrup

1. Boil ¼ cup water + 2 tbsp sugar till dissolved. Cool.

2. Add 2 tbsp orange squash. Keep aside.

STEP 2: Whip Cream

 

3. Whisk chilled cream + sugar + vanilla till soft peaks. Refrigerate.

STEP 3: Assemble Cake

4. Slice sponge into 2 layers. Place bottom layer, brush ½ syrup.

5. Spread ½ cream + ½ cup mixed fruits.

6. Top with 2nd sponge, brush remaining syrup + cream.

7. Decorate with fruits + chocolate curls. Chill 30 min.

BAKER'S TIPS:

1. Cream must be cold: 35%+ fat + chilled bowl = stiff peaks. Amul fresh cream won’t work.

2. Dry fruits only: Wet fruits make cream watery. Pat mango/strawberry with tissue.

3. Fix size: 50mm = 5cm is wrong. Use 6 inch / 15cm sponge or cake will be tiny.

4. Seasonal twist: Summer = mango+strawberry. Winter = apple+pomegranate.