8 inch round vanilla sponge cake
2 medium kiwi fruits
1 medium apple
1 medium pear
10-12 strawberries
10-12 red grapes
10-12 black grapes
1/2 cup orange juice
4 cups fresh cream, sweetened & whipped
Peel kiwi, apple and pear. Keep a few strawberries, black grapes and a kiwi fruit for garnishing. Chop the rest.
Halve sponge cake horizontally. Place the pieces on a flat surface with the cut surface facing upwards. Pour a little orange juice over them.
Take chopped fruits in a bowl. Mix with whipped cream mix. Spread this on one half the cake and cover with the second half.
Place this cake sandwich on a plate and place the plate on a turntable. Spread whipped cream on top and the sides, smoothening the surface all round with a knife dipped in hot water. Put the remaining cream in a piping bag with a star nozzle. Pipe swirls over the top along the edge keeping a little gap between each swirl. Garnish with the rest of the fruit
Note: To make sponge cake preheat oven to 180°C. Line an eight-inch cake tin and grease it well.
Beat together four eggs and half cup sugar till light and creamy. Gradually fold in one cup sifted refined flour, stirring with a light hand only in one direction. Add a teaspoon of vanilla essence and mix. Pour into the prepared tin and bake in the preheated oven for 25 to 30 minutes.
