Rich whipped cream topping with green kiwis on a super soft spongy cake. Kiwi White Forest is my favoritest (just coined to emphasize how much I love baking and eating this cake :)).
Now before you attempt baking this cake or for that matter any cake, if you donot have a weighing scale / measuring cups /spoons….please do get them first. Trust me it makes a lot of difference and worth your investment.
Plain sponge cake
Cherry syrup / sugar water – 1/4 cup
Rum – 1 tbsp
Kiwis – 3-4 nos
Rich whip topping – 200 gms
Sugar powder – 2 tbsp
- Cut the cake horizontally from the center with a serrated knife
- Keep the top half of the cake aside
- Mix the cherry syrup (from the cherry tin) and rum and put it in a sprayer
- Spray the base of the cake on all sides liberally
- Peel the kiwis and cut them in slice
- Beat the rich whip topping stiff (the cream should not move and should form peaks). Add sugar powder and beat again.
- Spread the cream over the base of the cake and line it with chopped kiwis
- Spray the 2nd or the top half of the cake with the sugar syrup mixture and place it on top of the base with kiwis
- Cover the whole cake liberally with the whipped cream on all sides
- Clean the plate with a tissue paper off any cream
- With an icing bag decorate your cake to your taste. I used the star nozzle for this cake (as you see in the picture)
- Decorate with more sliced Kiwis
- Cool in a refrigerator for atleast 15 minutes before using
Till next time…happy baking!
Akshayapatram 
I made this topping with slight changes ( added few more ingredients along with all the above list) on my sponge cake it came out nice.
LikeLike
hey that’s great…if you could share the additional ingredients that you used it will be great (for the other readers and yours truly :))
LikeLike