Slate’s Birthday Cake

This was an impromptu birthday cake for my son, who loves Asian-style fresh-fruit cakes. With no time for gelatin layers or fancy work, I put together a few quick components, and everyone who tried it agreed this is as good a non-chocolate cake as any of us had ever eaten. It’s light and a bit tangy, and very refreshing.

Future variants will include spreading the layers with raspberry jam and soaking with a bit of brandy or other liquor for an English-trifle inspired cake. Should be fantastic!

I’ll take better pictures next time. We’d eaten more than half of it when I realized I had to record the recipe.

Print Recipe

Slate's Birthday Cake

A light fruit-filled cake that isn't too sweet.

Course

Dessert

Servings

slices

Ingredients

Easy Sponge Cake

• 10.5 oz eggs You can use the two whites leftover from lemon curd and add whole eggs, or use all whole eggs.
• 1 C Sugar
• 1 C Flour (all purpose)
• .5 tsp baking powder

Stabilized Whipped cream

• 2 Tbsp Powdered Sugar
• 1 tst corn starch
• 1.5 C heavy whipping cream, divided
• .3 C lemon curd See Fine Cooking recipe.

Frosting

• 16 oz Cream Cheese room temp
• 3/4 C Sugar or to taste
• 1 C whipping cream
• 1 tsp vanilla

Course Dessert Servings slices Ingredients Easy Sponge Cake 10.5 oz eggs You can use the two whites leftover from lemon curd and add whole eggs, or use all whole eggs. 1 C Sugar 1 C Flour (all purpose) .5 tsp baking powder Stabilized Whipped cream 2 Tbsp Powdered Sugar 1 tst corn starch 1.5 C heavy whipping cream, divided .3 C lemon curd See Fine Cooking recipe. Frosting 16 oz Cream Cheese room temp 3/4 C Sugar or to taste 1 C whipping cream 1 tsp vanilla

Instructions

Bake the Cake

1. Bring eggs to room temp (you can float them in warm water to speed this up) and then beat the sugar until foamy and light. This will take 5-10 minutes.
2. Sift the baking powder and flour together. When the eggs are fluffy, lightly sift some of the flour over the eggs, and fold in. Repeat until all flour is folded in. Work the batter as little as possible, while getting the flour distributed.
3. Pour into 8" pans with parchment on the bottom. (Do not grease the pans). Bake at 350 until lightly beige, and resist pressure on the top. (20-25 minutes) Cool on rack 5-10 minutes, then turn out cakes to finish cooling.

Filling

1. Whisk .5C whipped cream with corn starch and powdered sugar until dissolved, then cook over low heat, whisking constantly, until the mixture thickens. Cool completely.
2. Whip 1C cream until it begins to show beater marks, then add FULLY cooled thickened cream and continue whipping until firm peaks form.
3. Stir in .3C chilled lemon curd, as gently as possible.

Frosting

1. Beat cream cheese and sugar until very smooth. Add whipped cream and vanilla and beat until light and holds shape well.

Assembly

1. Prepare desired fruit. Sliced strawberries, kiwi and raspberries are a nice combination.
2. Slice fully cooled cakes in half. Spread each layer with stabilized whipped cream and add fruit. Cover fruit with more whipped cream (depth should be 1-2cm between each cake layer) and then another cake layer.
3. Spread a very thin layer of frosting over the cake and place in a freezer to firm up. (If you can't do this, plan to pipe remaining frosting to avoid crumbs.)
4. Once cake is chilled and firm, spread or pipe remaining frosting over cake, and add a nice shell border. Top the cake with fruit in a pleasing pattern. If you use raw-cut edges and will not serve the cake quickly, consider glazing with a warmed grape or currant jelly, as you would a French fruit tart. You can skip this if the fruit has no exposed edges, or you'll serve it quickly.

Share this Recipe