Fresh Fruit Cream Cake

americastestkitchen.com

lorilah

Cake

1 cup (4 ounces) bleached cake flour

1⁄2 teaspoon table salt

6 large eggs, separated

1⁄2 cup milk

1⁄3 cup vegetable oil

1 teaspoon vanilla extract

1⁄2 teaspoon cream of tartar

2⁄3 cup (4 2⁄3 ounces) sugar

Cream and Fruit

2 1⁄2 cups heavy cream, chilled

5 teaspoons instant vanilla pudding mix

2 1⁄2 teaspoons sugar

1 ripe mango, peeled, pitted, and sliced thin

5 ounces (1 cup) raspberries

5 ounces (1 cup) blueberries

5 ounces (1 cup) strawberries, hulled and sliced thin

subheading: Before You Begin:

You'll need a pastry bag, a ½-inch open star-shaped pastry tip, and a 9-inch round cake pan that's at least 2 inches tall. We recommend measuring the cake flour by weight. A small amount of instant pudding mix is the key to our easily made whipped cream; leftover pudding mix can be stored at room temperature for several months. You can use any ripe summer fruit you prefer as long as the prepped volume is about 3½ cups. You may have some fruit left over. This cake can be made up to three days ahead, but it's best to add the top layer of fruit within a few hours of serving. You'll need a pastry bag, a ½-inch open star-shaped pastry tip, and a 9-inch round cake pan that's at least 2 inches tall. We recommend measuring the cake flour by weight. A small amount of instant pudding mix is the key to our easily made whipped cream; leftover pudding mix can be stored at room temperature for several months. You can use any ripe summer fruit you prefer as long as the prepped volume is about 3½ cups. You may have some fruit left over. This cake can be made up to three days ahead, but it's best to add the top layer of fruit within a few hours of serving.

Directions at americastestkitchen.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer