EGGLESS
TROPICAL FRUITS CAKE
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Eggless Tropical Fruits Cake – another request from fellow subscribers. This is simple, easy and forgiving eggless tropical fruit cake to make, but yet presentable and good for any occasions. I am using sponge cake with fruit fillings and buttercream frosting. Watch till the end of the video, a diy birthday tag I find pretty neat and look like one of those at the bakery shop. Just thought of sharing it, since I made exact same thing for 2 other birthday cake orders from friends. I hope you’re inspired with this recipe. Enjoy!
Watch my YouTube video for clearer picture and steps for baking. Should you like my video. Kindly subscribe my channel, and give me a "like" if you enjoy my video as there are going to be more recipe video coming up every week. Also, leave your comments or questions if you have any. Thank you.
Ingredients:
Eggless Sponge Cake
I am using 7-inch round pan
250g (2 cups) cake flour (you can use all-purpose flour but I always recommend cake flour)
1 ½ tsp baking powder
¾ tsp baking soda
150g (3/4 cup) fine sugar
122g (1/2 cup) plain yogurt
112g (1/2 cup) vegetable oil
½ tsp salt
1 tsp vanilla extract (I left out from the video)
120g (1/2 cup) whole milk
Tropical Fruit Fillings (you may use any tropical fruits you desire)
½ mango
1 can of tropical mix fruits
Buttercream Frosting
63g (1/2 cup) powdered sugar
1 tbsp boiling water
300g (1 cup + 3 tbsp) unsalted butter (slightly softened)
1 tsp vanilla extract
Instructions:
Eggless Sponge Cake
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Preheat oven at 180°C/355°F.
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In a bowl, sift the flour, baking powder and baking soda. Set aside.
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In another large bowl, add both the sugars, oil, yogurt, salt and vanilla extract. Whisk until well combined.
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Add the milk little by little, alternate with the dry ingredients. Fold in the dry ingredients. Do not over mix. Whisk to prevent lumps. Mix until well combined.
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Grease a 7-inch baking pans and line them with parchment papers. Pour the batter into the pan. Tap the pan on the table few time to release air bubbles.
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Bake in preheated oven at 180°C/355°F for about 25-30 minutes.
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Cool the cake on cooling rack. Slice the cake into 2 sheets and set aside.
Fillings
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Peel a mango and cut half into chunk size.
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Drain a can of tropical fruit mix to separate the fruits and syrup. Set aside for later use.
Buttercream Frosting
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In a small bowl, dissolved the powdered sugar with boiling water. Mix until dissolved. Strain the mixture to prevent lumps. Set aside.
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In another bowl, mix the butter until creamy and pale.
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Add in the dissolved powdered sugar, fruit syrup and vanilla extract. Mix until well combined.
Assemble the cake.
