The Best Fresh Fruit Cake Recipe (with Whipped Cream)

Sponge Cake
0 Begin by preheating your oven to 350 degrees Fahrenheit and lining the bottom of two 8-inch cake pans with parchment paper. Avoid greasing the sides of the pan.
2 Next, measure and sift your dry ingredients, then set them aside.
3 In a large bowl of a stand mixer or using an electric hand mixer with the whisk attachment, beat the eggs and yolk, sugar, and vanilla on medium-high speed until they triple in size, about 5 minutes. Be careful not to overbeat the eggs; just whip them until they reach the right volume. If the mixture becomes too stiff, the cake won’t rise properly.To check if the batter is ready, lift the whisk and make a figure-eight with the dripping batter. If the figure-eight holds its shape on the batter, it’s ready.
4 Using a rubber spatula, gently fold the flour into the wet ingredients until just combined. Avoid overmixing to maintain a light and fluffy batter and preserve the air bubbles created by whipping the eggs, ensuring an airy cake.
5 In a small bowl, mix the yogurt and melted butter together. Fold this mixture into the batter similarly to how you folded in the flour. Divide the batter equally between the two pans and place them in the oven immediately to bake.
6 Bake for 20 to 25 minutes until a toothpick inserted in the middle comes out clean and the cake is golden brown.
7 Once baked, remove the sponge cakes from the oven, place them on a wire rack, and let them cool for 5 minutes. Loosen the sides by inserting a knife between the cake and the pan.Invert both cake tins onto the cooling rack and remove the parchment paper from the bottom.Finally, allow the cakes to cool completely upside down on the wire rack for approximately 2-3 hours. While they cool, you can start preparing the whipped cream.
Whipped topping
8 In a large mixing bowl, use an electric mixer with the whipping attachment to beat together the cream and sugar at high speed until stiff peaks form. Cut the fruit into small pieces.
10 Place the first cake layer on a large plate. Add a thin layer of whipped cream on top, arrange half of the fruit, add another thin layer of whipped cream on top of the fruit, and then place the second layer on top.Spread the remaining whipped cream over the top layer and decorate with the remaining fresh fruit. Serve immediately and store any leftovers in the refrigerator.