Place the eggs and sugar into a bowl and whip while warming in a hot water bath, remove it once the sugar has dissolved, and whip with a hand mixer for 15 minutes until it forms peaks.
Combine the cake flour and cornstarch and sift them together. Add into Step 1 and gently mix everything together with a rubber spatula.
Pour Step 2 into a mold lined with a baking sheet, remove the air bubbles, and bake in an oven preheated to 170°C for 35-40 minutes.
After baking, let the cakes cool, the slice into 2 layers.
Add in the heavy cream and sugar to a bowl and whip with a hand mixer.
Spread step 5 onto the sponge cake from step 4 with a palette knife, place the melon pieces on the cream, cover them with more cream, and stack the sponge cake and sandwich it together. Shape it by coating it all over with Step 5.
Put the heavy cream into a pastry bag and use it to decorate the Step 6 cake. Scatter the fruits on top and it's done.
An autumn fruit decorated cake. Recipe ID: 2021367.
Fruit Decorated Cake Recipe ID: 2187114.
Story Behind this Recipe
I made a decorated cake using seasonal fruits!
In Step 3, while the sponge cake is baking, prepare Step 5 and cut up the fruit .