Fruit Sandwich

抹茶芒果夹心三明治.00 00 27 02.Still006 结果 pinit
抹茶芒果夹心三明治.00 00 27 02.Still006 结果 pinit
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Fruit Sandwich

Difficulty: Beginner Cook Time 32 mins Total Time 32 mins
Cooking Temp: 302  °F Servings: 3
Best Season: Suitable throughout the year

Description

A Fruit Sandwich is a light and refreshing treat that combines soft, fluffy bread with fresh fruit and whipped cream. This sandwich is perfect for breakfast, brunch, or a light dessert, offering a delicious combination of flavors and textures.

The sandwich is carefully assembled and cut into neat, bite-sized pieces or halves, showcasing the vibrant colors of the fruit. The result is a visually appealing and delicious treat that is both light and satisfying.

Fruit sandwiches can be customized with a variety of fruits and toppings, depending on personal preference and seasonal availability. They are often enjoyed with a cup of tea or coffee, making them a perfect addition to any breakfast or brunch menu.

Their combination of soft bread, creamy whipped cream, and fresh fruit makes fruit sandwiches a delightful and refreshing treat that is sure to please.

Ingredients

Cooking Mode Disabled

Cake Base

Cream Filling

Fruits

Instructions

  1. Preheat the oven to 302℉(150℃).
  2. Separate the eggs. Keep the egg white bowl in the fridge.
  3. In a bowl, mix well milk and vegetable oil until well combined. Add in flour and green tea powder, mix well. Add in egg yolks and mix well. Set aside.
  4. Take the egg white bowl out of the fridge, add in lemon juice, sugar and vanilla extract, and use a hand mixer to beat until it forms soft peaks. Take a scoop of whipped egg white to fold into the batter until just combined. Pour all the batter back in to the whipped egg white. Gently fold the whipped egg white into the batter until just combined.
  5. Line the 28*28*2.6 cm cake pan with parchment paper or baking mat, pour all the batter into cake pan, and smooth the surface with a spatula. Give the pan a few taps before send it into oven to bake for about 32 minutes.
  6. Let the cake cool down on the cooling rack before slicing.
  7. In a bowl, bring together heavy cream and sugar, and use a hand mixer to beat until thickened.
  8. After assemble the cake, keep it the fridge to cool for 30 minutes or chill for 10 minutes before slicing.

Note

By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.

Keywords: Fruit Sandwich, matcha mango sandwich, cake and mango sandwich, cake and fruit sandwich
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