Step 1

Preheat oven at 350 (180 C) for a conventional oven. For a convection oven, reduce the temperature by 20 degrees. There are two ways you can bake this cake. You can use 2 7-inch square cake pans or 8-inch round pans, with at least 2 inches height and divide the cake batter into two. You can also bake in one large sheet pan about 13 x 18 inch size, which will give you a square/rectangle cake, depending on how you trim the cake and how many layers you want. Line the bottom of the cake pans or sheet pan with parchment paper

Step 2

Divide the egg yolks and the whites. In a mixing bowl, add egg yolks, sugar, oil, milk, vanilla extract and whisk to combine. Sift in the cake flour and salt. Mix to combine. The yolk batter will be thick but flowy. Set aside

Step 3

Make sure your mixing bowl and other equipment are grease-free and clean. Use a whisk attachment to whip the egg white on medium speed (speed until frothy, about 1 minute. Add the vinegar and whip again for another minute. Increase speed to 6 (medium) and gradually add sugar in 4 batches and continue to whip until you reach a stiff peak and then lower speed to 4 and beat one more minute so the air bubbles will be smaller. You can always stop halfway to check too. When you use a whisk to lift up the meringue, it should stay firm with just a slight bent on a tip and not moving. If you turn the bowl upside down, the meringue won't flop down

Step 4

Scoop 1/3 of the meringue into the cake batter. Use a whisk to gently swipe down and fold over to combine the meringue into the cake batter. Do this gently but quickly. Continue with the next 1/3 and then the last 1/The final cake batter should be voluminous and airy. If it turns runny and not much volume, you have overmixed and lose most of the air, the cake will turn out dense and won't rise

Step 5

If you use two pans, pour half of the batter into one of the prepared pan and the rest onto another prepared pan. If you use large sheet pan, pour all the batter in the pan and spread it out as evenly as possible so the surface is even. Shake the pan a bit to evenly distribute and use a rubber spatula to help you smooth the top. Bang the cake pans on the countertop about 2-3 times to pop large bubbles. I like to use a skewer to run through the cake batter just to pop any extra bubbles inside the cake (these bubbles will create ugly holes inside your cake later)

Step 6

If you use two pans, put both pans side by side on the same rack on the middle rack. If you use one large sheet pan, do the same and put on the middle rack. My oven is conventional with bottom heat only. Place the cake pan/pans on the middle rack and bake for 15-20 minutes or until a cake tester inserted comes out clean and the top is springy and slightly golden brown

Step 7

Remove from the oven and drop the cake pan from about 5-inch height on the countertop. This helps to minimize shrinkage. Let the cake cools down in the pan for about 5 minutes. The cake will pull away from the side of the pan. Then run an offset spatula on the edge to help release the cake. Place a plate or something flat on top of the cake pan and flip over. Peel the parchment from the bottom of the cake off and flip back and let the cake cools down completely on cooling rack

Step 8

You can wrap the cake up with a cling wrap at this point if you don't plan to do the decoration on the same day. They can be kept at room temperature until the next day

Step 9

Chill your mixing bowl and whisk attachment in the fridge for 15 minutes. The cream whip better when everything is cold. Make sure the heavy cream has been chilled in the fridge too

Step 10

For option 1 (have to be used immediately): Mix the gelatin with water to let it soften for 5 minutes. Melt in the microwave for 5 minutes. If it's still not melted, microwave for another 3-4 seconds. The gelatin will be clear when it melts.

Step 11

Pour the heavy cream, icing sugar, and vanilla extract into a mixing bowl. Start whipping at medium speed until it reaches a very soft peak that barely hold its shape at all. Drizzle in the gelatin and continue whipping over medium speed until it is firm and can hold its shape but not overly firm that it turns grainy and chunky. You have gone too far. This has to be used immediately before the gelatin sets

Step 12

For option 2 (have to be used immediately): I like whipped cream stabilized with Jello instant pudding because the whipped cream is extremely stable, have a nice spongy texture, and it won't "sweat" at all when you keep the frosted cake in the fridge or even if you leave the frosted cake out at room temperature for hours. Please note that you need to use the cream immediately or it will set if you make ahead and you won't be able to frost the cake smoothly

Step 13

Pour the heavy cream, icing sugar, and the Jello instant pudding mix into a mixing bowl. Start whipping at medium speed until it reaches a firm peak. It should be able to hold its shape. The texture will be smooth and glossy. If you whip too stiff, it will be grainy and not smooth. You know you have gone too far

Step 14

You can make 2-layer cake (thicker layer) or 4 layers (thinner layer). In the video, I made 4 layers instead of It's up to you. Slice the cake accordingly. It helps if you have a cake leveler and slicer. Otherwise, just do your best to slice as evenly as possible

Step 15

If you bake one large sheet of cake, the cake should be pretty level. cut the cake into two, three or four portions (the shape of the cake (square or rectangle) depends on how many layers you decided to do and how you cut and trim the cake)

Step 16

Combine the sugar and water to make a simple syrup. The hot water will dissolve the sugar. Get the fresh fruit or canned fruit you want to use ready. You can also use the syrup from the canned fruit to brush on the cake and you don't need to make the simple syrup separately. Make sure you have enough to cover the surface of the cake and in between layers of the cake. Brush the cakes with simple syrup on all layers. This helps to keep the cake moist

Step 17

Lay the first layer of the cake on a plate. Turn the brown side of the cake down so it becomes the bottom of the cake , spread a layer of cream on the surface using an offset spatula as evenly as possible. Arrange the fruit slices on top of the cream. Cover with another layer of cream

Step 18

Top with another layer of the cake and continue until you are done with all the layer. Now use the rest of the whipped cream to frost the sides of the cake. I didn't frost it entirely white on the sides, giving it a more semi-naked look. I use the extra whipped cream to pipe some pattern on the edge of the cake. Arrange more fruit on top, covering all the surface

Step 19

Chill the cake for at least 2-3 hours in the fridge to let the frosting set, before you plan to serve the cake. So plan accordingly when the cake needs to be served