The cake is soaked in orange juice & piled with cream and fresh fruit — how can anyone resist a second

Serves 8
a vanilla sponge cake with or without eggs
350 gm fresh cream
6 tbsp powdered sugar
1 tsp vanilla essence
2-3 tbsp strawberry jam or crush
1 cup orange juice

fresh fruits of different colours – strawberries chiku or kiwi
grapes or cherries


1% cup sugar
¼ cup water
½ tsp butter
1 tsp gelatine – sprinkled over 2 tbsp water

Whip cream in a cold pan with powdered sugar and essence on ice till it can stand in firm peaks Fill some of it in the icing gun. Keep whipped cream in the pan and the gun in the refrigerator.

Cut cake into 2 round halves.

Soak each piece with orange juice on the cut surface.

Slice the fruit for topping and cut the not so neat pieces into tiny cubes to get about 1/2 cup of chopped fruit.

Place one piece of cake (top side down) on the serving plate. Put 2-3 tbsp heaped cream and spread gently. Spread some chopped fruit.

Apply crush or jam on the second piece of cake and invert on the fruits. Press.
Cover with cream on the top and sides. Cut grapes into halves and press on the sides on the cream. Pipe a cream border on the top edges.

Decorate with fresh fruits. Start by arranging strawberries on the outer border. Half the kiwi or chiku slices and fix a row of them at the ends of strawberries, slightly overlapping each other, keeping them a little upright by making them rest on the strawberries. Fix another row in the same way around it. Arrange grapes or cherries in the centre. Chill.

For the glaze, boil sugar and water together for 2-3 minutes till a thin sugar syrup is ready. Add the soaked gelatine and stir on low heat without boiling till the gelatine dissolves completely. Add butter. j Remove from heat. Let it cool down. Spoon or brush the glaze on the arranged fruits. Refrigerate till the time of serving,