How To make Fruit Filling For Japanese Fruitcake

Cotton Soft Vanilla Sponge Peach Cake

Cotton Soft Vanilla Sponge Peach Cake – I made this cake just last week for Easter last Sunday, and I thought I must share how to make this cake because it’s so soft and moist. The design of the cake is almost you can say like the one at the bakery store, the texture and the flavor. I know it’s an “EGG” cake. Since I’ve not shared cakes with eggs recipe for a while, I must do that just to be fair for those who love cakes with eggs or the non-vegetarian. Hope you’re inspired. Enjoy!

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FAQ:
1. How do I make the whip cream firm and not runny?
Whipping cream is the most tricky frosting. Start mixing on low speed, gradually change to medium. Don't use high speed to avoid over mixing. The cream will thickened up and reaches soft peaks. Once you achieve that, you need to be careful because stiff peaks will take just seconds to form. Always stop mixing to check the consistency. If the cream stuck in your mixer like a lump and not dropping, stop mixing, you're done. Don't go any further, it will curdle and the cream will be ruin.

2. What is cake flour?
It's a low protein refined flour for cotton soft texture cake outcome.

3. How and where do I get cake flour?
You can get it from any supermarkets at the baking section or baking shops. If you don't have this flour where you live, you can homemade by refering to this link

❤️Cake Slicing Tool (knife not inclusive):

❤️Bread/Cake Knife (18-inch):

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Ingredients:
I am using 7x7x3-inch pan

Note: for cup measurement user, please make sure you scoop the flour lightly, do not press in the flour to fill the cup. Too much flour will affect the cake to be dry and dense. For meringue sponge cake, weighing scale is recommended ????

❤️Vanilla Sponge Cake:
5 egg yolks
60g (1/3 cup) fine sugar
80g (1/3 cup + 1 tbsp) vegetable oil
100ml (1/3 cup + 1 tbsp) milk
150g (1 1/4 cup) cake flour (if you want to achieve cotton soft, cake flour is recommended)
1 tsp vanilla extract (I forgotten to show in the video)

5 egg whites
75g (1/3 cup + 1/2 tbsp) fine sugar
½ tsp cream of tartar

❤️Frosting:
500g (2 cups) whipped cream
30g (1/4 cup) powdered sugar

❤️Fillings:
1 can of peach (get the peach syrup from the can for brushing the cake)
5 strawberries

❤️Deco:
6 strawberries
6 piece of sliced peach
Any green leaves (3)
Honey (to glaze the strawberries)

Instructions:
Vanilla Sponge Cake:
1. Preheat oven at 150°C/300°F. Grease and line parchment paper on a 7x7-inch pan.
2. Separate the eggs (yolk and white).
3. In a large bowl, add the egg yolks, sugar. Mix well until sugar almost dissolved. Add oil, milk and vanilla extract. Mix until well combined.
4. Sift the flour into the mixture. Whisk in a circular motion until the flour disappear.
5. In another bowl of egg white, add cream of tartar. Mix until bubbly. Gradually add in the sugar. Continue mixing until stiff peaks formed.
6. Add the egg white mixture into the batter in few batches. Use a whisk and mix gently in a circular motion. Do not over mix. Mix just until it is well combined.
7. Pour the batter into the prepared pan. Use a stick or skewer to give a horizontal and vertical movement as shown in the video. This is to prevent holes in the cake and also to release air pockets if there is.
8. Prepare another shallow pan. Place a tea towel on it. Pour some hot water over the towel just enough to wet it. The reason I do this is so that the cake will be cotton soft and moist. Then place the baking pan on the wet towel.
9. Bake in preheated oven at 150°C/300°F for 30 min and 140°C/285°F for 35 min.
10. Let the cake cool completely and then slice it into 3 sheets.

Prepare the fillings:
11. Chop the fruits in small little chunks.

Prepare the frosting:
12. In a large chilled bowl, add the whipping cream.
13. Add the powdered sugar. Mix on low speed for 1 min and continue mixing on medium speed until reaching stiff. Be careful stop mixing once your whisk can hold the lump (stiff peak). Do go beyond this as it will reach butter stage (the frosting will be rough and lumpy).

14. Assemble the cake.
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New Japanese Fruitcake Recipe - Southern Queen of Vegan Cuisine 10/328

Today we will be making the New Japanese Fruitcake Recipe from Paula Deen's Southern Cooking Bible vegan. My thoughts, ingredients, measurements, and directions are available below.

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Day 10 Recipe 10 Southern Queen of Vegan Cuisine:

Cake?! My mortal enemy. Not because it falls, dries, crumbles, bitters, or sogs. But, because I
don't even love cake enough to go through this torture! I do this for the people. I have failed enough though that this came out good.

I have never heard of or tasted New/Japanese Fruitcakes. I do not like traditional fruitcake either. So I used my vegan vanilla cake recipe as a base to start off with, since it has been successful for me in the past. That is the key to cooking and baking. You have fails and you have to trouble shoot sometimes. Most of all, you do not have to start over from scratch each time you make something new. You take what you learned previously, and apply it to your next venture.

New Japanese Fruitcake Recipe

Ingredients:

2 cups all purpose flour
1 1/2 cups whole white wheat flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 cups raw sugar
2 cups almond milk
1 cup canola oil
2 tablespoons vanilla extract
2 tablespoons apple cider vinegar

1 teaspoons cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves

2 tablespoons cornstarch
1 cup water
20 ounces crushed pineapple
1 cup shredded coconut
pinch of salt
2/3 cup dried cranberries

1 cup powdered sugar
Juice of 1 lemon

Directions:

Preheat oven to 350 degrees F. and line 3 cake pans with parchment paper.

In a large bowl, whisk together flour, baking powder, baking soda, and salt.

In a separate bowl, whisk together raw sugar, almond milk, canola oil, vanilla extract, and vinegar.

Add the wet ingredients to the dry ingredients and whisk together to combine.

Pour 1/3 of the batter into one cake pan and another 3rd of the batter into cake pan.

Stir in cinnamon, ginger and cloves to the remainder of the batter in the bowl. Pour it into the last cake pan.

Bake for 25 - 30 minutes. When a toothpick can be inserted into the center of the cake and removed with few to no crumbs, they are done.

In a saucepan, whisk together cornstarch and water. Completely dissolve the cornstarch.

Stir the crushed pineapple, shredded coconut, salt and cranberries into the pot.

Bring to a boil and then simmer until syrupy. Allow to cool.

In a small plastic bag, massage together powdered sugar and lemon juice to make icing.

Layer the cake and fruit filling. One plain layer of cake, fruit, one spice layer of cake, fruit, another plain layer of cake, and then top with icing.


About The Southern Queen of Vegan Cuisine Project: Inspired by the Julie and Julia Project, the Southern Queen of Vegan Cuisine will take on the Paula Deen Southern Cooking Bible. Vegan-izing 328 butter-laden, pork-filled recipes in 328 days.

About The Sweetest Vegan: I'm just a little lady getting dirty in the kitchen; teaching you how to cook healthier meals without sacrificing taste, texture, culture, or cupcakes. Vegan Culinary & Pastry Artist. Southern Belle. Master of Public Health. YouTube Next Chef.

经典圣诞水果蛋糕食谱|浓厚湿润 | How to make Classic Christmas Fruit Cake Recipe|Rich Moist

#水果蛋糕 #圣诞蛋糕 #FruitCake #ChristmasCake

♦ 圣诞食谱Christmas Recipe:
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♦ Oven: Electrolux 72L Built in Oven

好好享受，与我分享你作品的照片在我的Facebook Page上哦。
:-) Enjoy and share photos of your creation with me on my Facebook Page.
　
12月到了，最爱的圣诞佳节快到了，今天来做快速经典圣诞水果蛋糕。这个食谱有无限可能性，内馅超多，大家可根据自己喜好加于调整增减。可选含/不含酒精做法，各种果干，西梅，糖樱桃，糖柑橘皮可以选用全酒精/全果汁来浸泡熬煮至膨胀软化，味道浓缩。好的水果蛋糕面糊是很浓稠，湿润，所以需要低温慢烤来得到最佳口感和口味。烤好用酒精/果糖水来喂抹蛋糕，放置隔夜完全入味。切开来味道香甜浓郁，五颜六色的内部结构，密密麻麻的果干馅料。

收藏方式：凉透，盖保鲜膜，放置室温/普通冰箱隔夜再吃口味更佳。收冰箱1到2个星期左右。喂酒精的蛋糕可存留一个月左右。

December is here, my favorite Christmas season is approaching. Today, let’s make a quick classic Christmas Fruit Cake. This recipe has endless possibilities, packed with fillings, so you can add and adjust according to your own preferences. You can choose to use alcohol or non-alcohol methods. Variety of dried fruits, prunes, candied cherries and candied orange peels can be soaked and boiled with full alcohol/full juice until they are plumped, soften and packed with flavors. A good fruit cake batter is very thick and moist, so it needs to be baked slowly at low temperature to get the best taste and texture. After baking, use alcohol/fruit syrup to feed the cake and leave overnight for flavors to blend completely. Once cut, sweet rich flavors coming out, colorful interior texture, densely packed with dried fruits and nuts fillings.

Storage Method: cool thoroughly, cover with plastic wrap, store at room temperature/normal fridge overnight, eat next day for better flavor. Keep in fridge for about 1 to 2 weeks. Cakes fed with alcohol can last for about a month.

♦食谱 =6寸x3寸活底圆磨具=

=果干馅料=
205克 葡萄干
160克 蔓越莓干
170克 去核西梅
105克 糖红, 绿樱桃, 糖柑橘皮
180克 鲜橙汁
75克 酒精（朗姆酒/白兰地/红酒）
15克 鲜橙皮
1克 肉桂粉
0.5克 豆蔻粉

=蛋糕=
150克 无盐牛油
133克 棕糖
2颗 大鸡蛋
200克 普通面粉
50克 杏仁粉
3.5克 泡打粉
2克 盐
75克 鲜橙汁/酒精
40克 杏仁片
50克 核桃
10克 普通面粉, 洒面粉防沉淀
（上下火，不开旋风，中层烤）
（杯子蛋糕 - 预热烤箱160C: 45分钟）
（预热烤箱160C: 2小时20分钟 - 2小时30分钟。55-60分钟后，盖铝箔纸防止顶部烧焦）

=橙糖水=（可用酒精取代）
60克 鲜橙汁
30克 棕糖
少许 盐

♦Recipe =6inch x 3inch Loose Bottom Round Cake Tin=
=Fruit Fillings=
205g Raisins
160g Dried Cranberries
170g Pitted Prunes
105g Candied Red & Green Cherries, candied orange peel
180g Fresh Orange Juice
75g Rum/Brandy/Red Wine
15g Fresh Orange Zest
1g Ground Cinnamon
0.5g Ground Nutmeg

=Cake=
150g Unsalted Butter
133g Brown Sugar
2 Large Eggs
200g All Purpose Flour
50g Ground Almond
3.5g Baking Powder
2g Salt
75g Fresh Orange Juice/Alcohol
40g Almond Slices
50g Walnuts
10g Flour, Coat to prevent sinking
(Top Bottom Heat, No Fan Force, Middle Rack)
(Cupcakes - Preheated Oven 160C: 45minutes)
(Preheated Oven 160C: 2hr 20min - 2hr 30min. After 55-60minutes, cover with aluminum foil to prevent top burning)

=Orange Syrup= (Can be substituted with Alcohol)
60g Fresh Orange Juice
30g Brown Sugar
Pinch of Salt

♦ MUSIC
Artist: Rick Steel
Title: Post

Artist: Wayne Jones
Title: Mr. Sunny Face

Artist: Wayne Jones
Title: First Love

Artist: Aaron Kenny
Title: Christmas Village

FLUFFY Strawberry Cream Cake | Chiffon Cake

I’m sharing how to make fluffy strawberry cream cake. This became my new favorite!; the fluffy and moist sponge cake tastes so heavenly with fluffy whipped cream, fresh strawberries, and perfectly tart homemade strawberry jam. It was SO delicious and simple to make. Try it out, and let me know how you enjoyed it with your family and friends!????

???? Printable Recipe + Written Steps


???? The ingredients to make strawberry cream cake
Chiffon Cake: 2 8” pans (Do not use non-stick pans)
[In Bowl]
• Yolk 6 large eggs
• Granulated sugar 2 oz | 56 g
• Salt 1/2 tsp
• Milk 3 oz | 85 g
• Oil 2 oz | 56 g
• Vanilla extract 1/2 tsp
• Cake flour 4 oz | 113 g
[Meringue]
• Egg white 6 large eggs
• Granulated sugar 2 oz | 56 g

???? Bake 300 F | 149 C with a water bath for 25-30 minutes
(It was 28 minutes with my oven!)
* Adjust the time & temperature accordingly.

Fillings:
• Fresh strawberries: about 10 medium-sized strawberries
• Strawberry jam 3.5 oz | 100 g

????Strawberry jam
• Fresh Strawberries: 15.9 oz | 450 g (1 pound)
• Granulated Sugar: 7.9 oz | 225 g
• Lemon juice: 1.5-3 Tbsp ( I added 1.5 Tbsp today.)
* I made one batch of the recipe in the video and stored the rest! Make less amount as you like.

Whipped Cream:
• Heavy cream 14 oz | 396 g
• Granulated sugar 1 oz | 30 g

Decoration:
• Some fresh strawberries (or use whatever you like!)

???? The tools/ingredients I used/mentioned today:
The following contains affiliate links. By purchasing through them, I earn a teeny tiny commission at no cost to you. Please know I only recommend products I actually used and loved! Thank you for supporting Pastry Living.
Stand mixer

8” aluminum pan

Parchment paper


???? Other sponge recipes:
Vanilla Sponge Cake (Genoise method)

Chocolate Sponge Cake (Genoise method)

Tres Leches Cake


???? Other cake recipes:
How To Frost A Cake

Fluffy Vanilla Roll Cake

Chocolate Banana Cake


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#strawberrycreamcake #strawberryshortcake