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  • Writer's picturelifeofandra

Mixed Fruit Cream Cake Recipe (Gluten-Free)

mixed fruit cream cake

It's fresh, it's fruity, it looks amazing and it's just what you need in the lovely spring or summer weather.

You will need:

mixed fruit cream cake ingredients for sponge cake

For the cake:

  • 4 eggs

  • 50ml sunflower/vegetable oil

  • 50ml water

  • 200g sugar

  • 150g gluten-free flour

  • 10g baking powder

  • 1 teaspoon vanilla extract

chopped strawberries with blueberries, and mixed cocktail fruit bowls

For the filling:

  • 1 tin fruit cocktail in syrup

  • 1 small tin pineapple pieces

  • 8 tablespoons syrup from the canned fruit

  • 10 fresh strawberries quartered

  • 50g fresh blueberries

  • 300g whipping cream (or 300g double cream plus 4-5 tablespoons of icing sugar)

How to (for the sponge cake):

  1. Pre-heat the oven at 180C/160 fan/gas mark 4

  2. Line the bottom of two 9 inch/23 cm cake tins with baking parchment. You can use a single cake tin and slice it down the middle, it will be just the same, but if you're not confident in your slicing skills or just really like them to be super-even then go for two tins.

  3. Put the water and sugar in a saucepan, heat it up and mix until the sugar is dissolved then leave this syrup to cool.

  4. Separate the egg yolks and whites.

  5. In a bowl, whip the egg whites and slowly pour the cooled down sugar syrup until all the sugar is absorbed and the eggs are white and fluffy

  6. In a separate bowl mix the egg yolks with the oil

  7. Using a silicone spatula gently incorporate the yolk mixture into the whipped egg whites

  8. Slowly add the flour and baking powder to the eggs and mix until you have a smooth consistency and all flour has been incorporated.

  9. Divide the mixture between the two cake tins and bake at 180C for 20-25 min (or until golden brown)

  10. Do the toothpick test for each cake (insert a toothpick in the centre of the cake, if the toothpick comes out clean, your cake is ready)

  11. Leave the cakes to cool down completely.

In the meantime get the fruit ready. Whip the cream, chop up the strawberries, drain the cocktail fruit mix and the pineapple pieces from the tins then divide them into two bowls making sure to save 8 tablespoons of syrup. I used vegetable-based sweetened whipping cream which is why I didn't have to add any sugar and also why the cream looks so white and bright. Once the cakes are completely cool you can begin to assemble the cake.

How to assemble the cake:

  1. Place one of the cakes on a plate and spread/drizzle about 4 tablespoons of syrup on top of it. This will help make the cake moist and also adds flavour

  2. Put aside about 4 or 5 tablespoons of cream, then divide the rest into two bowls.

  3. From one of the bowls spread half of the cream on the cake, add half of the fruit then top it up with the rest of the cream from the bowl.

  4. Place the second cake on top and drizzle the remaining syrup.

  5. Put all the cream from the second bowl on the cake making sure to spread it even

  6. Arrange the remaining fruit on top

  7. Use the 4 or 5 tablespoons of cream which you saved earlier to cover the sides of the cake

  8. Leave it to set in the fridge for at least 2 or 3 hours.

  9. Slice it up and enjoy!

If you need more info, please leave a comment and I'll get back to you asap.

I hope life treats you well.

Take care.

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