The Secret to Bakery Fresh Cream Cake in Just Minutes

The Secret to Bakery Fresh Cream Cake in Just Minutes
Ingredients for Sponge:
All-purpose flour: 190g
Baking powder: 1 ½ tsp
Salt: ¼ tsp
Unsalted butter (softened): 115g
Granulated sugar: 150g
Eggs: 2 large
Vanilla extract: 1 tsp
Milk:120ml
Pineapple juice (for brushing): ½ cup
Ingredients for topping:
Whipping Cream 200 ml
Melted White Chocolate 100 grams
Sliced Kiwi 3-4
Fruit Cocktail Chunks 300 grams
Method:
1. Preheat your oven to 350°F (175°C). Grease and line an 8-inch (20 cm) round baking pan with parchment paper.
2. In a large mixing bowl, beat the softened butter and sugar with a hand or stand mixer on medium speed until light and fluffy (about 3 minutes).
3. Beat in the eggs ensuring that it is well incorporated. Then add the vanilla extract and mix well.
3. In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
5. Gradually add the dry ingredients to the creamed mixture in three parts, alternating with milk in two parts, beginning and ending with the dry ingredients. Mix until just combined-do not overmix.
6. Pour the batter into the prepared pan, smoothing the top with a spatula. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
8. Whip cream with melted white chocolate till soft peaks are formed.
9. Slice cake in 02 halves from center, brush with pineapple juice, top with fresh cream, kiwis and fruit cocktail chunks.
Music by Clavier Clavier from Pixabay

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Nice recipe 👍friend??

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