Spring Celebration Cake Spring Celebration Cake

Author: Canadian Living

Light-as-a-cloud cake finishes an Easter meal with style and lots of fresh fruit. Vary the fruit - try raspberries, peaches, plums, mangoes, pineapple or star fruit — as the seasons change.

  • Portion size 12 servings


Fruit Topping:
Orange Cream:


Into bowl, sift flour with 3/4 cup (175 mL) of the sugar; sift again into second bowl and set aside. In large bowl, beat egg whites until foamy. Add lemon juice, cream of tartar and salt ; beat until soft peaks form. Beat in remaining sugar, 2 tbsp (25 mL) at a time, until stiff glossy peaks form. Sift flour mixture over top, one-quarter at a time, gently folding in after each addition until blended. Fold in orange rind and vanilla.

Pour into ungreased 10-inch (4 L) tube pan. Run spatula through batter to eliminate any large air pockets; smooth top. Bake in centre of 350°F (180°C) oven for 40 to 45 minutes or until top springs back when lightly touched.

Invert pan; leat stan on legs attached to pan, or set on bottle or funnel, until completely cool. Transfer to serving platter. (Make-ahead: Store in airtight container for up to 2 days or freeze for up to 1 month.)

Fruit Topping: In bowl, gently toss together strawberries, blueberries, kiwifruit and sugar; let stand for 15 minutes.

Orange Cream: Whip cream with liqueur and icing sugar; spread over cake, spilling some over top.

Nutritional facts <b>Per serving:</b> about

  • Sodium 163 mg
  • Protein 5 g
  • Calories 336.0
  • Total fat 14 g
  • Cholesterol 51 mg
  • Saturated fat 9 g
  • Total carbohydrate 46 g


  • Iron 7.0
  • Folate 12.0
  • Calcium 4.0
  • Vitamin A 16.0
  • Vitamin C 53.0
Share X
Baking & Desserts

Spring Celebration Cake