Kiwi Sponge Cake

kiwi sponge cake, birthday cake, fresh fruit cake, kiwi baking, kiwi in cake, baking with kiwi, kiwi birthday cake, tami magnin, rumtumtiggs, zespri, #14daysofZespriSAI celebrated my birthday this past Monday and yes, I baked my own birthday cake. In a few years I hope my kids will take on this job but for now it gave me a great opportunity to bake with kiwi fruit and so create another blog post for the #14daysofZespriSA blogger challenge.

I found this recipe at My Edible Memories and adapted it a bit to suit my needs. The icing on this cake is pretty darn awesome but you do have to keep tasting as you make it to ensure that you reach the perfect combination between sweet and slightly sour that suits your taste buds. But hey, I’ve never heard of anyone complaining about having to taste icing over and over again.

I have made quite a few cakes incorporating fresh fruit into the batter now (here, here, and here) and I hope you will let me know what you think if you try any of the recipes.

Kiwi Sponge Cake

125g butter, at room temperature

200ml sugar

1 egg

2 egg whites

5ml vanilla extract

375ml cake flour

5ml baking powder

Pinch of salt

1 kiwi fruit, mashed

60ml milk

Preheat oven to 180 degrees and prepare 1 large cake pan with butter or non stick cooking spray. Beat butter and sugar together until creamy and add egg one at a time beating well between each addition.  Add vanilla and beat well. In another bowl, sift together dry ingredients and set aside. Keep mashed kiwi and milk ready. Turn the mixer to it’s lowest setting and slowly add flour. When you have added about half the flour, add kiwi fruit. Mix gently while adding the milk. Add the rest of the flour and mix until well combined. Pour cake batter into prepped cake pan and make for 35-45 minutes until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 10 minutes before carefully removing and cooling on a wire rack.

Kiwi Frosting

125g butter, at room temperature

2.5ml vanilla extract

400-500ml icing sugar

15ml lemon juice (optional)

Pinch of salt

1 kiwi fruit, mashed

Beat butter until creamy and add icing sugar (you might not need all of it as it depends on the size and juiciness of the kiwi). Add kiwi fruit and mix well until smooth. Add salt and extract and beat well. Taste and adjust flavours by adding more sugar or a squeeze of lemon juice if you prefer more of a tang. Mix to your preferred consistency and ice cooled cake. This cake actually tastes great the next day once the flavours have had a chance to settle and develop.

2 Comments

  1. Tandy | Lavender and Lime

    September 19, 2013 at 8:25 am

    what a great birthday cake! Did you see the one I baked for you?

    1. rumtumtiggs

      September 19, 2013 at 8:28 am

      Aww! I just saw it now. Thank you so much xx

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