This Asian Fruit Cake is topped with whipped cream and colourful fruit, then the sides are pressed with sliced almonds. The Fruit Cake is a go-to for birthdays and celebrations in many Asian families.
Asian Fruit Cake Recipe
Makes a 20cm (8in) cake
Ingredients:
90 g (3 oz/1 cup) flaked almonds, toasted
250 g (9 oz) strawberries
2 kiwi fruit
½ rockmelon (cantaloupe) or honeydew
Fruit Cake
4 large eggs, separated
60 ml (2 fl oz/¼ cup) full-cream (whole) milk
3 tablespoons vegetable oil
60 g (2 oz/½ cup) plain (all-purpose) flour
60 g (2 oz/½ cup) cornflour (cornstarch)
90 g (3 oz/½ cup) caster sugar
Simple syrup
65 g (21/4 oz/⅓ cup) sugar
80 ml (2½ fl oz/⅓ cup) water
Whipped cream
600 ml (20½ fl oz/2½ cups) thickened (whipping) cream
100 g (3½ oz/½ cup) caster sugar
1 teaspoon vanilla extract
Method:
To make the fruitcake, preheat the oven to 140°C (285°F) fan-forced (or 150°C/300°F convection) and line the bottom of a 20 cm (8 in) cake tin with baking paper. In a medium bowl, whisk together the egg yolks, milk and vegetable oil. Sift the plain flour and cornflour into the yolk mixture and stir until well combined.
In a separate bowl, use an electric whisk or a stand mixer to whip the egg whites and sugar until stiff peaks form. Gently fold one-third of the meringue into the egg yolk mixture until smooth. Then, carefully fold this lightened egg yolk mixture into the remaining meringue until just combined.
Pour the batter into the prepared cake tin and place the tin into a water bath (a baking tray half-filled with boiling water) and bake for about 70 minutes. Once baked, remove the cake from the oven and let it cool completely. Onced cooled, run a knife around the edges of the cake tin and invert the pan to release the cake. Wrap the cooled cake in plastic wrap and refrigerate until you’re ready to assemble.
To make the simple syrup, combine the sugar and water in a small bowl, then microwave for about 30 seconds or until the sugar melts. Set aside to cool.
For the whipped cream, use an electric whisk to beat the cream while gradually adding the sugar. Continue whisking until stiff peaks form, then mix in the vanilla extract.
To assemble the cake, slice it into three even layers. Place the first layer on a serving plate and brush it with the cooled simple syrup. Spread a layer of whipped cream over the top, followed by a layer of sliced fruit, then cover it with another layer of whipped cream. Repeat this process with the remaining cake layers.
Place the final layer of cake on top and apply a thin crumb coat of whipped cream to seal in any crumbs. Cover the entire cake with the remaining whipped cream, top with the remaining fruit, then press the sliced almonds around the edge to finish.
This is an edited extract from The Wolf of Wok Street by Vincent Lim, published by Hardie Grant Books. RRP $45 AUD/$50 NZD. Available in stores nationally from the 30th of September. Photography by Alana Dimou.
