Kiwi Layer Cake [somewhat annotated from experience and for NZ/US translation] Split each layer of [cake] so you have four thin round layers. …UNBELIEVABLY good….seriously!!! . I hope you loved the cake! Hi Natasha! Thanks! What can be better? I made this cake for my husband’s birthday and it was phenomenal! This is definitely a keeper!!! I really appreciate it! These layers did not rise as they should have but will probably taste ok. Any suggestions? Which works better? double it or do 1+1/2 of the recipe? Thanks so much! I need to learn more. Thanks for sharing your recipes! The frosting isn’t supposed to be super thick but thick enough to be spreadable. Plus a sweet kiwi glaze on top. I just made this for my sister’s birthday! I can’t wait to see it! :) However, my cake didn’t rise as much as yours did and I think it’s because I used the mixer to mix in the flour. 10 in. Thank you!! I added some coco powder to the batter and I’m using a ton of strawberries. Thank you for sharing that with me , Hey, if I were to bake this sponge cake in a round 6″X3″ pan, how much sugar, flour, eggs would I need? Great recipe! I’d really appreciate your response. Repeat with the remaining layers and spread frosting over the top and sides. Also, when I took the two cakes out of their respective 9″ pans, they weren’t thick/high enough to really cut in half. As soon as I have an occasion to make a cake for, this will be it! If I wanted to bake this cake in a two 8-inch pans, would that work also? Wow!! Thank you for the quick reply. In this recipe it tells us to butter and line. Place the bottom layer on a cake stand. Hi Natasha! I love it! Thanks for the advice. I am excited!!!! Do you use the correct HEAVY whipping cream? Love your sponge cake so much! Btw, the next day cake tasted even better. Wow that a lot of baking!! Thank you Natalya :). Nadia, biskvit freezes really well, I do it all the time . Thank you Veta, I would love to hear how it turns out :). So it looks like you need to triple it and separate that between the two pans. Or would that be too much fruit? I hope that helps! I served this one this past weekend for my husband (it is his favorite cake) and everyone gave rave reviews . It didn’t get soggy. Transfer your dough to your buttered and lined cake pans. (I guess could be considered, since I go on it a lot) , That’s funny and it would be awkward if you both made the same cake. So I just made the cake with one fruit layer in the middle (and the other one on top, of course). I’m going to try sponge cake again soon. 1. To answer your question, I made this cake the day before and it was perfect. Hi Natasha, Download all free or royalty-free photos and vectors. Line a 7x7 inch (18x18 cm) bowl with plastic wrap and add the sliced kiwi to the bowl Our guests LOVED it! The base is a biskvit cake (classic Russian sponge). You are welcome Tonia, you are music to my ears :D. So ive been seein this cake on instagram & facebook posted from many of my friends, and decided to make it as well… boy, was it delish!!!!! Waiting more recipes as easy and as tasty as this one. I was wondering is the consistency of the frosting thick or is it more on the fluffy type of frosting? Oh the frosting…, 6 large eggs, room temp Hi, can I make this cake a day ahead? Hi. Try baking it in the morning before the weather gets nasty . I took pictures of the batter and how it looked right out of the oven. Bake for 25-30 Minutes. Thank you so much. 1.Preheat Oven to 350˚F. I just placed berries onto the cake until it looked full and pretty. I will update the recipe to reduce confusion. It’s absolutely beautiful! Add grated kiwi and lemon juice. This post may contain affiliate links. Will let you know what people think of it after we cut into it. I’m so happy you liked it . That made really difficult because the flour wouldnt blend in well and caused the middle of the cake to shrink.. Now I sift in the flour a bit at a time. In a medium bowl, whisk together 1 cup all-purpose flour and 1/2 tsp baking powder and sift it into the whipped eggs in thirds, folding with a spatula between each addition just until all of the flour is incorporated. Definitely adds some freshness to this cake. I made it for my in-laws for an early Orthodox Christmas dinner and there is not one crumb left! If you decide to add it please let me know how it turns out! If you post it on FB or Instagram, do let me know. Soak the bottom layer of the chocolate cake with 1/3 of the soaking syrup. The cake tasted great and was very pretty also. First time to make a sponge cake. Thank you so much! It will rise much better if you try the folding in technique. The “HEAVY” means more fat in the cream so it beats up much easier and better. I’m planning to keep both numbers just to one layer of fruits in between. Layers of fluffy Sponge Cake filled and iced with whipped cream and fresh strawberries. This cake was inspired by my Fraisier cake.I went for kiwi this time instead of strawberry and made the cream even lighter using a super refreshing lime yogurt mousse. thanks for the simple recipe . It is awesome ( I can compare what I made to what you have up on the website) I’ve made a couple of cakes from here and they turn out perfect. And, if you’re in a pinch for time, some store-bought angel food cake will also work! This cake is delicious! Spoon the strawberries and kiwis into the cake bottom. water 1 (8 inch) sponge cake 1 c. strong tea It was delicious thank you so much for the recipe! I’m eating a slice right now and it’s better than expected! If you have a springform 9″ pan with at least 3″ walls, you can bake it all together in 1 pan for about 30 minutes. In a mixing bowl, add the egg yolks and 1/4 cup of sugar. Therefore my plan is to bake a pineapple layer cake to frost it on. Yes, taking it out too early can cause it to deflate. Thanks for sharing!! Thanks again! Oh it sure is i love it an love making it. First thing that amazed me is the number of ingredients for the cake itself, “3”, just 3. I’m so glad you enjoyed it . I ended up using 7 eggs and it came out very light and fluffy and soft sponge. A tahini budt cake with a very delicious kiwi … Wish I could post the picture here THANK YOU for the recipe! We found it!! Crossing my fingers!! I’m so happy to hear that! Thanks! I updated the recipe. How to ensure the cream cheese is the correct texture? Heat the oven to 180ºC (350ºF). Another option if you are looking to make a thicker frosting is to first beat the whipped cream until stiff and fluffy, transfer it to a separate bowl and then beat the cream cheese and sugar in the same bowl (no need to rinse it), then fold the two creams together until well combined. Hi, I make this cake today for my baby birthday tomorrow, but mine didn’t rise as good as yours, so I hope it taste good. Victoria Sponges are generally filled with jam, and are undecorated on the top, but you can serve each piece with a dollop of whipped cream, or shake some powdered sugar over the top if you'd like. I wish there was a way to upload here too, but for now there isn’t. A Victoria Sponge was the favorite sponge cake of Queen Victoria, and has since become a tried-and-true recipe for tea-time sponge cakes. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 1. Hi, I always use the same proportions when I make the cake and so I’m not sure how the extra yolk would affect the recipe. Oh that’s a great idea! I made this cake today for my husband and he loved it!!!! Bottom layer is mixture of frozen kiwi pulp and semolina. Or consultations Veronica, it would not decorate the top and sides [ the thicker the,. 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