fruit cocktail cake

My sister moved into her new home recently and we had a family reunion cum housewarming dinner. So I came up with this sponge cake covered in a creamy fruity dessert served cold; as an ending to my sister's normal fare of meat and more meat! I was just trying this recipe out, knowing there are willing tasters around at my sister's. Well, I am glad that by the time I left her house, there was only one last piece left and it was for her husband who was busy talking with family members while we were enjoying our dinner. Anyway, here is the recipe.....

Ingredients:

(A) for one sponge cake (you need to make 2 of this, so double the quantity listed here)

3 large eggs 

150gm flour

50gm corn oil

50gm water

1/4 teaspoon bicarbonate of soda

50gm white sugar

(B) for the custard

1000ml water

6 tablespoon custard powder

6 tablespoon white sugar

2 teaspoon vanilla extract

liquid from a can of fruit cocktail

(C) for the fresh cream 

1 measuring cup thick cream

1 tablespoon icing sugar 

(D) other ingredients

1 canned fruit cocktail

1 canned peach 

3/4 measuring cup of your favourite nuts, chopped finely

Method:

1. First, make one cake:

(a) Break the eggs, separating the yolks and whites into 2 different mixing bowls

(b) Beat the yolks, add the corn oil, water, flour and bicarbonate of soda and mix well

(c) To the egg whites, add the sugar and whisk until white and thickened

(d) Mix the egg yolk mixture with the egg white mixture until thoroughly combined, but do not beat

(e) Grease a round baking tin (a large or medium size one would do) and pour in the cake batter

(f) Bake in a 150 degrees celcius pre-heated oven for about 40 minutes or until cake turns golden brown and a skewer inserted into the middle comes out clean

2. Next, do one more of the same cake.

3. Making the custard:
Dissolve the custard powder and sugar in the water and let it cook slowly over low heat stirring once in a while. It is done when it thickens and bubbles start to form on the surface. Before turning off the heat, add vanilla extract and mix well. Leave custard to cool, then mix in the drained liquid from the can of fruit cocktail.

4. Making the fresh cream:
Whisk the cream and icing sugar till thickened. Put into a homemade piping bag using a small plastic bag with one of the tips cut.

5. Finally, complete the fruit cocktail cake with the following steps:

(a) Use a large round deep serving tray. Place one of the cakes on it. Then sprinkle half of the fruit cocktail and also pour half of the custard on top of the cake. It is alright to let the custard overflow the cake.


(b) Next, place the second cake on top, making like a sandwich. Sprinkle the remaining fruit cocktail on top of the second cake and arrange the canned peaches. Then gently pour the remaining custard over it.

(c) Pipe the fresh cream around the surrounding edges of the cake

(d) Lastly, sprinkle the chopped nuts all over the cake. Refrigerate for 2 hours before serving.
Optional :  If this dessert is not sweet enough, add some honey on top. Enjoy !