Fruity Spongy Cake

Fruity spongy cake is my definition for this simple, soft and light cake recipe. The author called it "angel food cake" from a dessert recipe book, because it is colorful with the addition of cherries and mixed fruits. It is also light, spongy and fluffy, one of the easy recipes to make spongy cake besides chiffon. It called on simple ingredients that you can find in your kitchen,
make snack or tea time at your fingertips in a short time!

I have modified the ingredients a little to accommodate on what I had in hand. I baked this simple cake with my son, he helped me to put ingredients in the mixer, pouring it to a baking tray and waiting patiently for the cake to cook. Both of us had a great time making the cake. He was excited when he was able to help in the kitchen. It will be great if you want to occupy your toddler or young kids in the kitchen, it will definitely brings the two of you closer! Agreed Mummies? I would surely make this cake with him again the next time, probably for Christmas celebration to come! It will be great to celebrate Christmas with some colorful, light and simple to make fruity spongy cakes! You may also modify or enhance the taste with few drops of screw pine leaves juice (pandan juice)! It will definitely look more appealing and colourful for Christmas! Meanwhile, we can pack it in a small goody bag to give-away especially for the kids! It will surely brings you a joyful & enlighten season greeting!

Ingredients: 250g egg white 150g caster sugar (you may need to reduce the sugar) 1/8 tsp salt 90g cake flour 50g mixed fruits Method: 1. Beat egg white, caster sugar and salt at high speed in a electric mixer until stiff. It will turns to foamy and fluffy. 2. Slowly fold in flour and mix at low speed. 3. Add in mixed fruits and mix well with a spatula. 4. Line a 20cm chiffon mould with baking paper. I used rectangle baking tray (about 10cm X 20cm) as I don't have a chiffon mould. 4. Pre-heat oven for 5 mins, bake at 450F for 30 mins or until the cake turns golden brown and risen up nicely. 5. Off oven, remain for 5 mins. Test with a skewer to make sure the cake is cook. If the skewer comes out clean, the cake is done. 6. Let cool on the rack. Cut to your desired shape. Note: 1. Use a smaller baking tray to get a taller shape of this spongy cake, chiffon mould is the best. 2. You may need to reduce the sugar a little about 125g as I find the cake is a bit sweet with mixed fruits.