Flourless, Eggless Gluten Free Fruit Cream Cake

Ingredients:

Gluten Free Eggless Sponge Cake
I’m using 28x33cm pan
300 ml [1¼ cup] milk
1½ tbsp white vinegar
180g [1½ cup] ground coconut*
2 tsp baking powder
¼ tsp baking soda
¼ tsp salt
15g [2 tbsp] cornstarch
180g [¾ cup + 2 tbsp] fine sugar
130g [½ cup + 2 tbsp] oil
1 tsp vanilla extract
*Ground Coconut substitute: Ground almond or ground hazelnut or rice flour

Fresh Mix Fruits
I’m using:

Dragon fruits (red)
Green Kiwi
Mango
You can use any fruits of your choice

Cream Frosting
360g [1½ cups] whipping cream
30g [2 tbsp] fine sugar
syrup
[1 tbsp sugar + 2 tbsp hot water]

Instructions:

Sponge Cake
Preheat oven at 180°C/355°F.
In a cup, add milk and vinegar. Give it a quick stir and let it rest for 5 minutes.

Sift all the dry ingredients (ground coconut, baking powder, baking soda, salt and cornstarch)

In a large mixing bowl, add sugar, oil and vanilla extract. Mix vigorously until well combined. Add in the milk mixture in a few batches, alternate with the sifted dry ingredients.

Add in the sifted dry ingredients in a few batches, alternate with the milk mixture.

Mix until well combined. Switch to a spatula to mix and scrape the bowl to ensure even mixing. it’s normal that it comes together like a dough.

Transfer batter into a 28x33cm prepared pan, greased and lined with parchment paper. Use a spatula to spread evenly.

Bake in preheated oven at 180°C/355°F at 35 minutes or until the top a lightly brown. Let it cool completely before slicing.

Cut the cake sheet into 4 pieces. Refrigerate for 1 hour before assemble the cake to prevent crumbly.

Fruits Preparation
Choose 3 types of fruits of your choice. I chose red dragon fruits, green kiwi, and mango.

They give bright colours to the cake.

Frosting
In a large mixing bowl, add whipping cream, sugar and coconut cream.

Mix on medium low speed until the cream is stiff, do not over mix.

Transfer cream into a piping bag.

Assemble the Cake
Spread a tiny bit of cream on the cake board so that it can hold the cake. Place a cake sheet. Brush with the syrup. Pipe the whipping cream, spread it evenly with a spatula.

Add the cut up dragon fruits and arrange nicely in order. Pipe a thin layer of whipping cream in between the fruits and covering them. Spread it evenly with a spatula.

Repeat no. 2, 3 and 4. Add the cut up green kiwis and arrange nicely in order. Pipe a thin layer of whipping cream in between the fruits and covering them. Spread it evenly with a spatula. Repeat no. 2, 3 and 4.

Add the cut up mangos and arrange nicely in order. Pipe a thin layer of whipping cream in between the fruits and covering them. Spread it evenly with a spatula.

Add the last layer of cake. Pipe another layer of cream and spread evenly with a spatula. Tidy up all sides with the cream as well. Refrigerate the cake for at least 30 minutes or 1 hour.

Trim off all the sides. Decorate the top with the fruits and pipe some small dollops around them.

Cake is ready to serve.