Place the eggs and sugar into a bowl and whip in a hot water bath. Remove from the hot water bath once the sugar has dissolved, and whip with a hand mixer for about 15 minutes until it resembles whipped cream.
Combine the cake flour and corn starch, place into a sifter and add to Step 1. Lightly mix together throughout.
Pour Step 2 into a pan lined with parchment paper, remove the air bubbles, and bake in an oven preheated to 170℃ for about 35-40 minutes.
After baking and cooling, evenly cut off the baked portion on top, and slice the sponge cake in two.
Add the heavy cream and sugar to a bowl, and whip with a hand mixer.
Coat the sponge cake from Step 4 with the frosting from Step 5 using a palette knife, place the cut peaches on top, and cover everything with Step 5.
Decorate the edges of Step 6 with heavy cream, top with your favorite fruits, and it is done.
This is my summer fruit decorated cake. Recipe ID: 1892867.
Story Behind this Recipe
I made a decorative fruit cake using seasonal persimmons!
Sweet scarlet grapes are seedless grapes that can be eaten with the skins. Use whatever fruits you prefer.