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Fresh Fruit Cake
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Prep Time:
40 minutes
Cook Time:
30 minutes
Total Time:
100 minutes
Moist yellow cake with fresh summer fruit, excluding bananas. Perfect for a refreshing dessert.
Ingredients:
  • 4 egg whites
  • 6 tablespoons water
  • 2 cups white sugar
  • 4 egg yolks
  • 1 teaspoon baking powder
  • 1.5 tablespoons cornstarch
  • 0.5 cup water
  • 1 (14 ounce) can sweetened condensed milk
  • 3 egg yolks
  • 0.75 cup sliced strawberries
  • 0.75 cup sliced peaches
  • 0.5 cup blueberries
  • 2 cups whipped cream
Instructions:
  • Preheat your oven to a toasty 350 degrees F (175 degrees C) and generously grease and flour a 10-inch round cake pan.
  • In a large glass or metal bowl, whisk egg whites and water until soft peaks form. Gradually add sugar while continuing to whip until stiff peaks form. Slowly add egg yolks one at a time while whipping on medium speed. Gently fold in the combined flour and baking powder, then pour the batter into the cake pan.
  • Bake in the oven until a toothpick comes out clean, about 30-35 minutes. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  • Combine cornstarch and water in a small bowl, stirring until dissolved. In a medium saucepan, whisk together sweetened condensed milk and egg yolks. Cook over medium-high heat until boiling, stirring constantly. Add the cornstarch mixture and continue to stir until the filling thickens. Remove from heat and let it cool.
  • Combine strawberries, peaches, and blueberries in a medium bowl. Use a thread or bread knife to slice the cooled cake in half horizontally. Arrange mixed fruit on the bottom cake half, pouring any fruit juice over to moisten. Spread cream filling over the fruit. Cover with the remaining cake half and frost with whipped cream or your favorite white frosting.

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