I have a cake coming soon that has strawberries and blueberries inside and it tastes great! Maybe that’s why some are having issues with their cake rising? Im thinking to decorate it with red berries and maybe pineapple for the yellow….instead os using any food coloring…..any advic ould be greatly appreciated. Hello Natasha, first of all I want to say that I’ve been baking a lot from your website and I loved everything so far. Transfer your dough to your buttered and lined cake pans. Thank you! This will vary based on how warm your room is. you might try this frosting instead: https://natashaskitchen.com/2013/08/06/drunken-cherry-chocolate-cake/. Kiwi berries are berries that resemble the taste and look of kiwis but are the size of a plump blackberry, kumquat or grape. Cupcake Recipes Baking Recipes Dessert Recipes Cupcakes Cupcake Cakes Fruit Cakes Cake Decorated With Fruit Kiwi Berries … I placed my larger fruit down first: First Strawberries, then raspberries, followed by blueberries then kiwi. Combine flour, baking powder and salt in a medium bowl. Can you provide the nutritional information. I can’t wait to see what you come up with! This cake is amazing! I made this cake for a party and it came out great. I’m so happy you loved the cake . You say nothing about finishing your cake,i.e. :), You definitely need to fold it in gently by hand. Unfortunately, she did not provide specifics. I kind of wished there would be some leftover . I had one problem with the frosting, and I think I saw the answer! I Just Dont Have them Fresh.. Don’t get me started on the cream cheese frosting. so easy and delicious. Or they have to be fresh? You don’t have to wait at all , This is such a delicious cake!!!!!!!! Kiwi Cake Foodista. Maybe I should have beat the icing a little longer but the recipe says a minute. I’m so glad you and your peeps love the cake . It will go faster in a warm room. 3. Thank you Lana, that’s so sweet of you to say. Amazing how light and delicate the cake turned. I wonder why?? As soon as the weather cools down a bit, I’m going to make this, Our weather is in the 108’s :-O. It’s HOT in Idaho! I placed my larger fruit down first: First Strawberries, then raspberries, followed by blueberries then kiwi. Once you have the biskvit down, you can make hundreds of different cakes! Blending the eggs long enough is the trick!! Hi Eve, to be honest, I haven’t tried gluten free flour for this sponge cake so I’m not sure. Preheat oven to 170 C / Gas 3. I am Natasha, the blogger behind Natasha's Kitchen (since 2009). Bake at 350˚F for 22-25  minutes or until the top is lightly browned. , Question: Cant his be made a day in advance or it tastes best made the same day? Do you make it the same day you serve it or the day before? Definitely going to make this cake. I would say it’s best a day ahead but it’s possible to make it 2 days ahead, but your topping might not look as fresh if you make it 2 days ahead. Isn’t amazing how easy it is not having to split egg whites from yolks. LOL no I appreciate any help!! I’m actually baking this cake right now and it’s turning out amazing! I hope that helps! Preheat the oven to 160C. In a small bowl, whisk the egg, milk and butter. . looks like a nice 4th of July cake. Ive been placed with the cake/dessert making task for a friends babyshower next weekend…. I have 2 8 inch cake pans (prob 2 inch thick). So googled it and there it was, “Kiwi Berry Cake”. Can you tell my why? for it to taste fresh? Let the cakes cool down on wire racks, then remove from the pans. I love how fast and easy it’ll b to make and at the same time looks stunning! Love this site! It will last as long as your berries do. . I followed the recipe exactly. I served this one this past weekend for my husband (it is his favorite cake) and everyone gave rave reviews . I had just enough ingredients to try a different cake base, and then the filling and frosting worked out great! Have a great 2015! I’d really like to make this cake a success for my fruit loving/ monster truck fan. I can’t figure out how to show you any pictures. Thanks for sharing! I’m so inspired reading your review. He said a kiwi cake. How long should I leave it out? Think I just found a new favourite website , I’m so happy to hear that! double it or do 1+1/2 of the recipe? I’m planning to keep both numbers just to one layer of fruits in between. Spread a thin layer of frosting on the next cake layer and place the frosted side down over your fruit. Let me know if you try it and what brand of flour you’re using. I don’t really have much experience with shaped cakes. Recipe by JeanineD 2. I’ve made it both ways. Hi Natasha, Sooo good. What did I do wrong? This Kiwi Berry Cake. When I saw it I realized it’s a cake I’ve been making myself for a while, the only difference was the fruit in it and I like mine square. Saved by Natashas Kitchen - Recipes for Dinner and … Would it make a difference if I used a hand mixer ? Also, as will any egg based cakes including meringue, keep it away from outdoor draft which can make it smell eggy also (not sure what the science is behind that but it has been my experience). I want to make this cake and was wondering if I can use frozen berries? I’ll be working that day too, but I told my husband to party it up without me. Oooh I just got it. Howdy, I’m baking a cake for my Mom’s birthday and her party got cancelled. That’s great, I’m happy to hear that! It is best to bake it once it right away so I think the best way to do that would be to cut the recipe in half and make it twice which will be time consuming. I will update the recipe to reduce confusion. I have a question about this cake… This might sound strange but I want to try baking this cake as a two tier. Great summer cake. I hope that helps! Thanks Cecile! I like the touch of fruit on the bottom. Do the eggs have to be room temp or cold? Can’t wait to make to make this and eat it! So how can i scale down this recipe? Did you fold in the flour with a spatula just until it was well blended? You can also use frozen … container Cool Whip 5 kiwi fruit 1-2 lbs. 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. One of the eggs turned out to be double yolked but I can’t believe that would affect the thickening. Also, if you beat it longer on high speed, it will thicken up a little more. Blessings to you! It makes for a wonderful birthday cake! I found a thicker frosting recipe that I will be using for the roses but my question is, do you think they will slide off from the original frosting that you use? I would say it’s best a day ahead but it’s possible to make it 2 days ahead, but your topping might not look as fresh if you make it 2 days ahead. Learn more... Natasha's top tips to unleash your inner chef! Yes, 2 packs of cream cheese. Thank you to Natashas kitchen for teaching me how to do cakes… I was always being scared of making cakes, now it is my another hobby of making cakes. both are delish (Try strawberry banana for those that like that combo, and top it with chocolate covered strawberries…yum), Thats so cool that one of my cakes showed up at a shower thanks for sharing that with me! I think that would work fine , Thank you for a speedy response, I’m going to make it tonight, in time for tomorrow’s party! Set aside. Did your mixture look like my pictures or was it pretty deflated before it went into the oven? Leave to cool in tin for 10 minutes, then turn out and finish cooling on a wire rack. I haven’t tried this in the wider cake pans but I have used the same cake base to make a cake roll which worked great so I don’t see why not if you want a flatter rainbow cake. And the top layer is made with melted dark chocolate. Combine 6 eggs and 1 cup sugar in the bowl of your electric mixer and beat on high speed for 7 minutes or until tripled in volume and fluffy. Would using gluten free all purpose flour mess up this cake, making it collapse? I hope this helps! I updated the recipe to specify. Awww that’s such a sweet comment. Beat well until the mixture is smooth,then stir in half the chopped It didn’t get soggy. I’ve used this recipe so many times and I play around with it and it still comes out amazing every time!! Thanks again! First thing that amazed me is the number of ingredients for the cake itself, “3”, just 3. I’d love to see a picture of it if you posted it anywhere. My hubby sure did Thanks Oksana and God bless you too! Btw, i had to double this recipe or triple (i already forgot) since i was making a 12″ cake. Hi Stephanie, lately I have not been buttering the bottom under the parchment. Repeat the steps 3-5 to make 1 more layer on top. To try and figure out what went wrong, what was going on with the cream? Thats the same way you did the frosting for your strawberry cake. 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? I did your mango cake recipe..the cake was soggy in the middle..what did i do wrong? Cover and refrigerate until ready to enjoy . My question is… how should I measure out the recipe? I’ve been cooking now for over 6 years but I never baked. I’m intending to cut the cake into the shape of a monster truck and decorate it but I’m wondering if your original frosting will hold together for this. I do have a question, fruits on the top of the cake so shiny,so what do you spread on it and how to make that spread. Is it possible to beat the heavy whip separately and then add it into the cream cheese? Hmmmm. Delicious and easy to make… Thank you so much for this recipes. The cake is very soft and the frosting is not thick like a buttercream. Hi Natasha! Thank you for the great review and you are very welcome. And of course I gave the ladies your website! I’m glad it worked out! Anything different? But I am concerned about how long the berries on top can stay fresh? Natasha, Transfer the cake onto a cake … Now, kiwis are getting the same tiny treatment, with the kiwi berry, a grape-sized, fuzz-less kiwi you can eat on the go. You might also try the drunken cherry chocolate cake and just omit the rum and use juice instead. Kiwi berries … Did you use heavy whipping cream? Thanks to you!!! I am also a new fan of yours on FB. God bless you Natasha! Definitely on my list!! I would not decorate the top of the cake with frozen berries – if they juice out, it will get messy. If so, you may have not softened your cream cheese long enough. Happy 4th to you as well . Real quick. You may need to add 3 to 5 minutes of baking time. Thanks again for all the awesome recipes you have share on your blog! . Hi Natasha, I wish there was a way to upload here too, but for now there isn’t. . Take out the Kiwi (only off the top) and it will make a PERFECT 4th of July cake! We are so happy you're here. Frosting Ingredients for … Prefect for summer! 3. I also made your mom’s rogaliki, and my sister now thinks I’m stalking your website. Anyway, I tried making the Kiwi Berry cake last weekend and it was a huge hit! For the next time, I wanted to soak it in syrup just to see a difference. Hi Natasha I want to tell you thank you so much for your hard work. This cake is a family favorite and a dessert staple! I’m so glad you figured it out. I guess I’ll have to stick with separating the eggs next time.. Its kind of like a chocolate dipped strawberry version! Hi natasha! Preheat the oven to 160C. About the cake batter not rising enough…my mother was a professional baker and she always said that the more you stir after adding in the flour the less it will rise. Thanks for sharing!! https://natashaskitchen.com/2013/08/06/drunken-cherry-chocolate-cake/, https://natashaskitchen.com/2013/04/23/mixed-berry-and-angel-food-trifle-recipe/. Hello, I just made this recipe for the first time…I’ve never made a sponge cake before…my question is: Is it supposed to smell like eggs when it is baking and all done? I think this is the easiest cake i have made.. And it was gone with one cup of tea (and there werent even a lot of us ) .. Thanks for sharing the recipe Natasha. Kiwi berries are bite-sized fruits that look like a fusion of kiwifruit, grapes and kumquats. I’m usually a 15-ingredient cake person, and I figured after 10+ years in Russia I should finally try a biskvit! Thank you for your time. It give the sponge a tiramisu kind of taste. ADVERTISING. Thanks for sharing your recipes and your inspiration in the kitchen. Hi Snezhana, I usually use a syrup and I am a fan of moist cakes, but with this particular cake it isn’t necessary to use a simple syrup. This post may contain affiliate links. Preheat the oven to 350°F (175°C) and place a rack in the middle of the oven. Have you tried baking it using this method? What a surprise! Hi, Thanks! It wouldn’t be the same without it! , Hey Natasha I am new to your site and to baking haha. How to ensure the cream cheese is the correct texture? Thank you in advance:), Fresh and firm berries would be ok to decorate the day before . I saw it and made it the same day, my husband absolutely loved it! Someone else at the party mentioned that they were thinking of making it for this day, but decided on a different cake, otherwise we would have 2 of them! I think you could do the entire thing in the one pan and then just cut the layers in half. Thank you so much for sharing all your wonderful recipes! Great recipe! Is there a difference? Could it have needed a little more baking? She was looking for candles to put it on the cake lol. Did your dough look the same as the photos? With the amount of fruit and frosting in this cake; it definitely doesn’t taste dry. Add mashed banana to sugar and butter and mix well. Add 1 cup cold heavy whipping cream and beat on high speed until fluffy (3 minutes). I tried this cake yesterday. I’m currently making this cake for my sons second birthday tomorrow. I love the way you show all the steps. Slice your kiwi and strawberries into thin rings/half circles. Any recommendations? The one thing I will do different next time is garnish with cut kiwi until I am ready to serve it because the cut Kiwis overnight started letting juices run and got wet on the icing and they kind of got soggy but the rest of the other fruit were fine because they were whole. thank you very much for this lovely recipe!!! Will this cake travel after being finished for an hr? For pink you could still do the strawberries and you could decorate the top with strawberries and maybe those pretty star fruit also. I was making this cake and it did not rise. Preheat Oven to 350˚F. Hooray for the poppyseed roll! and how much longer would I bake it for ? Hi Natasha, This cake looks amazing. Let me know how you liked it I hope it’s a hit at your party! We are expecting another baby so we’re gathering with our family tomorrow after church & my hubby will cut the cake, which will reveal our baby’s gender This is one of my favorite cakes because I LOVE fruit & sponge cake!!! Fruits never fail ! 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. I just placed berries onto the cake until it looked full and pretty. Line the bottoms of two 9" cake pans with parchment paper (don't butter the walls of the cake pans). Happy Birthday to your youngest!! You could make a pretty trifle also with whatever color fruit you want: https://natashaskitchen.com/2013/04/23/mixed-berry-and-angel-food-trifle-recipe/. Bake for 5- 7 minutes, until lightly browned. . Do you use the correct HEAVY whipping cream? So light and the fruits really add to the cake. Perusing your blog for baby shower ideas and this cake is definitely in the running! I actually didn’t put any spread on this cake. Butter and Line the bottoms of two 9″ cake pans with parchment paper (don’t butter the walls of the cake pans). So I gave up baking and never looked back until I saw your site. I don’t have a way of uploading photos on my blog yet but please post your photo as a post on our Facebook page. But I wont have time to do it the day of the event tomarrow. Hopefully with the fruit and cream it won’t be too noticeable! For the berries to look the freshest, the same day would be best. Make sure that if you make it the day before, cover it and refrigerate overnight to keep it chilled since there are dairy products in the frosting and the fruit will hold up best if it is chilled. Thank you for posting awesome recipes, I’ve enjoyed everything I’ve made from your blog. Was your heavy cream cold when you used it (it should be cold for best results). I guess a different topping can really make a cake taste different! I have a question though you don’t need a simple syrup for sponge cake sheets before frosting? My cream didnt work out so are you sure its heavy whipping cream instead cool whip? I just showed my hubby this and he insists that I make it RIGHT now!! It was delicious btw! This cake relies on the volume of the eggs and sugar to rise and if that volume isn’t there, it will be dense and smell eggy. Spread a thin layer of frosting on the next cake layer and place the frosted side down over your fruit. every time It comes out amazing. I seriously have no idea what i would have done if i never discovered your website! One reader made 1.5 batter per 9×13 pan. Are you using HEAVY whipping cream (which has a higher fat content than regular whipping cream and whips up better). My cake was still good the next day . About the frosting, yes you can refrigerate it to thicken it up slightly, but try beating it a little longer first. This is one of my favorite cakes:) and so easy to make.Thanks fr an amazing recipe!! Did I miss something?? I will make it again for my little one’s birthday later this month. Though kiwi berries are basically just mini kiwis, the flavor isn't the same. Oh that’s a great idea! Wow, this has to be the prettiest cake I’ve ever seen!! Thanks for the advice. You so rock! Or do you use some syrup or sweet water to add moisture to the cake? Sometimes people will try regular whipping cream and it isn’t heavy enough. Just wondering if it will be moist enough? Everyone loved it! I always get excited to see friends re-creating the recipes. HI Eileen! I’m glad the recipe turned out to be a success! Oh it sure is i love it an love making it. Thank you. I am in love with your site and have made many dishes using your recipes. I have recently started adding 1/2 tsp of baking powder to make it more fail proof and because many American cooks are used to using a leavening other than the eggs themselves. I tried this cake exactly how you made it with kiwi and I loved it, but I don’t have any kiwis and don’t have much time to run out and buy some. ;P, Oh wow I bet it was a gorgeous 12″ cake!! It’s pretty sturdy. I hope that helps! In a large bowl, combine the dry ingredients. Not only is it delicious, it comes together quickly. A new favorite. You’re awesome! As it is currently January, I can only imagine how good this will be when I make it and the fruits are in season. I still work full time. That would work really well actually. As long as your berries and fruit are not over-ripe and close to expiration, yes you can absolutely make this a day ahead! Except I doubled the cake recipe to make a 9×13 cake, and made 1.5 times the cream. This cake is DELICIOUS!!!! Happy Birthday to the Birthday Boy! Would it be okay if I make it today for tomarrow?? You can decorate as you want using kiwi fruit and chocolate, or as shown in the recipe photos! If it’s traveling in an air conditioned car out of the sun, it should be ok. You could do it either way, make it and travel or assemble when you get there. Thank you for the recipe! Bake for about 1 hour or until risen,firm and golden brown. It was my husbands birthday cake. i love recipes like that I have made this type of cake in the past and not had this issue. I have made a few other recipes off of your website and I have never been disappointed. Thanks! 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. Welcome to my kitchen! I love your food and happiness when you are cooking. Neither my biskvit nor the frosting turned out for me!! Thank you for that awesome review! I have made it before exactly by your recipe and its turned out amazing. You could totally turn it into a patriotic cake for the 4th of July! I tried before but it never came out right. Of course I increased the amount of fruit obviously. Preheat the oven to 160C. Okay perfect. And I can already taste how delicious it is.And I totally agree with you on 15 ingredient batter thing.Takes more time,ingredients and there seem to be no big difference I love biskvit the most simplest and perfect cake. It is stunning so I know it can be done! My whole family enjoyed it! . I appreciate that you shared my blog with your friends God bless you too Inna! Read my disclosure policy. God bless u and ur fam. I have a chocolate version on my to do list . Hello from the Netherlands! I have always made it the day of an event. I’m embarrassed to say this, but I tried it again, being sure to sift the flour, took it out too early, and it was a complete flop (literally). Just wanted to make sure my frosting is not watery, as some of the reviewers noted. Nadia, biskvit freezes really well, I do it all the time . Thanks so much. I’m not a morning person, but that is a good idea, because I usually stay up way late making the food at night. 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