Ingredients
- 📌 2 cups all-purpose flour
- 📌 1 1/2 teaspoons baking powder
- 📌 1/2 teaspoon salt
- 📌 6 large eggs, separated
- 📌 1 cup granulated sugar
- 📌 1 teaspoon vanilla extract
- 📌 1 cup heavy cream, whipped
- 📌 2 cups fresh seasonal fruits (such as strawberries, kiwi, or a mix)
- 📌 Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- In a large bowl, beat the egg yolks and granulated sugar until the mixture is light and fluffy, about 3-5 minutes.
- In a separate clean bowl, beat the egg whites until stiff peaks form.
- Gently fold the beaten egg whites into the egg yolk mixture, being careful not to deflate the batter.
- Sift the flour mixture over the batter and gently fold it in until just combined, being careful not to overmix.
- Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Once the cake is cooled, use a serrated knife to slice it horizontally into two equal layers.
- Spread the whipped cream over the bottom layer, then arrange the fresh seasonal fruits on top.
- Place the top layer of the cake over the fruit and dust with powdered sugar.
- Chill the cake in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: Americans
Nutrition
- Serving Size: 8 servings
- Calories: 318
- Sugar: 31g
- Sodium: 242mg
- Fat: 13g
- Saturated Fat: 8g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 140mg
Keywords: Delectable Japanese Fruit Cake