Sunday, 11 August 2013

Day 11.2: Lemony Sponge with Zespri® Kiwifruits

Day 11 Lemon Sponge with Zespri Kiwifruits 01

Did you know that citrusy lemon pairs fabulously with Zespri® Kiwifruits? We have made a version of deep fried chicken chop laced with a lemony kiwifruit sauce at work and it went down so well with many people. We have also done a cupcake with kiwifruit jam centre topped with kiwifruit slices which is a crowd favourite too!

So based on that, I've made a lemon sponge cake which is sooo simple to make, then slater on some whipped cream and lay out kiwifruit slices. I've interlay two types of kiwifruits ie. Zespri® Green and SunGold. Made the cake looked super nice and so apt as Hari Raya celebratory cake!

Hahaha I'm a late bloomer when it comes to sponge cake. I have this fear that it will turn out rock hard or deflate when it comes out of the oven. I've done a couple of times of late and now I can say it's so simple tsk tsk!

Day 11 Lemon Sponge with Zespri Kiwifruits 02

Lemony Sponge with Zespri® Kiwifruits
(Serves 8 - 12)

100 g plain/all purpose flour
¼ tsp baking powder
4 large eggs
110 g caster sugar
50 g butter, melted or vegetable oil such as corn/sunflower/canola

Preheat oven to 180ºC. Grease 2 x 20 cm (8") diameter round tin and line base with non-stick baking paper.

Sift flour and baking powder two times and set aside.

Place eggs and sugar in a bowl of a stand mixer. Beat until thick and pale for about 8 - 10 minutes. It should have tripled the volume. Fold in flour mixture gently with a metal spoon. (Since I'm using Kitchen Aid, I've used the balloon whisk after beating the eggs to fold in the flour :D) Then fold through the melted butter. (If using the balloon whisk like what I did, remember to use a spatula to dig right down to fold up the last few folds as the bottom bit might not get mixed through.)

Pour batter evenly into the 2 prepare tin. If you're not good in judging, just place the tin on an electric weighing scale to measure out equal amount of batter.

Bake for about 20 - 25 minutes or until the cake springs back when touched and another good indicator is the cake has come away from the sides of the tin. Remove and using a flat metal spatula, gently go round the edge and tumble upside down on a wire rack. Cake will come off, remove baking paper and let them cool down.

To assemble:

Juice from 2 passionfruits, sieve out the seeds (you can use orange juice)
250 ml cold whipping cream, beat mixture with a couple drops of vanilla essence until light and fluffy*
3 - 4 Zespri® Green and SunGold Kiwifruits, sliced into rounds

* you may add in 1 - 2 Tbsp sugar if you like sweetened cream

Spoon or brush juice on both the cakes to moisten them.

Place one cake on a flat serving platter, spread half of the whipped cream evenly all over. Place one even layer of kiwifruits on top of the cream. Next, careful lay the next cake on top. Spread whipped cream over evenly and top with more kiwifruit slices. Voila!

Serve immediately or if you feel the whipped cream has soften, keep in the fridge for 15 - 20 minutes before serving. 

Day 11 Lemon Sponge with Zespri Kiwifruits 03

More fabulous recipes can be found at

Day 11: Pandan Zespri® Kiwifruits Cooler

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