Classic Birthday Cake

Classic Birthday Cake

This delicious fruit and cream cake is my go-to recipe for celebrating happy days spent with friends and family. There is nothing fancy, complicated or posh about this cake, only fresh and light sweetness, soft vanilla sponge and simplicity at its best. It’s very easy to make using just the kitchen staples.

ABOUT THE RECIPE

Yield: 12 generous servings

Prep time: 10 minutes

Baking time: Hour and 25 minutes

INGREDIENTS

for the sponge:

  • 1 cup/120 g. cake flour
  • 6 eggs, separated, free range are best
  • 4 tbsp./60 g. sugar
  • 1/4 cup/60 ml. milk
  • 1/4 cup/60 ml. vegetable oil
  • 2 tsp. vanilla
  • pinch of salt


for filling and decorating:

  • 4 tbsp. chocolate cream
  • 200 ml. whipping cream
  • 300g. fresh fruit (I used defrosted raspberries and fresh pineapple)
  • 100g. hazelnuts

INSTRUCTIONS

  • Preheat the oven to 160C.
  • To make the delicious soft sponge, start by separating the eggs yolks and the egg whites. 
  • In the egg yolks add all the ingredients except the flour. 
  • Whisk until everything is well incorporated and then sift and fold in the flour. 
  • In a clean mixing bowl, whisk the egg whites until stiff. 
  • Add the egg whites into the egg yolks mixture folding them gently a little bit at a time. The final batter will be pale yellow, smooth and airy. 
  • Transfer it to a spring-form baking tin greased and lined with parchment paper. 
  • Place wrap the bottom and the sides of the pan in aluminium foil and place in larger baking dish. 
  • Pour boiling water in the larger dish making sure that at least half of the spring-form pan is surrounded with boiling water. 
  • Bake for about and hour and 20 minutes. Do not open the door of the oven while baking. 
  • Once baked, let it cool in the springform pan. Cut the sponge in half. 
  • Spread a chocolate cream or a chocolate ganache and a third of the whipped cream on the first layer of the cake. 
  • Add the fresh fruit (some whole, some chopped, some smashed) and sprinkle half of the hazelnuts (some crushed, some whole). 
  • Cover with the second layer. Spread the rest of the whipped cream all around the cake and decorate with the remaining fruit and hazelnuts however it looks good to you. Enjoy!

For more details on how to make this recipe, check the video recipe below.

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