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Crema de Fruta in a glass baking dish
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4.07 from 61 votes

Crema de Fruta

Crema de Fruta made with fluffy chiffon cake, custard, and fruit gelatin is a festive cake you'll love year round!
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Dessert
Cuisine: Filipino
Servings: 9 Servings
Calories: 358kcal

Ingredients

For the Sponge Cake

  • ¾ cup cake flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 3 egg yolks, from large eggs
  • ½ cup sugar
  • 2 tablespoons oil
  • cup water
  • 1 teaspoon vanilla extract
  • 3 egg whites, from large eggs
  • ¼ teaspoon cream of tartar

For the Custard

  • 4 egg yolks
  • ½ cup sugar
  • ¼ cup cornstarch
  • 2 cups milk
  • 1 tablespoon butter
  • ½ teaspoon vanilla extract

For the Fruit and Gelatin

  • 1 tablespoon clear unflavored gelatin
  • ¼ cup water
  • 1 ½ cups fruit cocktail juice
  • 3 tablespoons sugar
  • 1 ½ cups fruit cocktail, drained and juice reserved

Instructions

For the Sponge Cake

  • Preheat the oven to 350 F. Line the bottom of an 8-inch square baking pan with parchment paper.
  • In a medium bowl, whisk together cake flour, baking powder, and salt until combined.
  • In a large mixing bowl, whisk together egg yolks, ¼ cup of the sugar, oil, water, and vanilla extract until pale and frothy.
  • Sift half of the flour mixture over the yolk batter and stir well using a whisk. Sift the remaining half and beat the mixture well until it is smooth and lump-free.
  • Meanwhile, beat the egg whites and cream of tartar in the stand mixer. Once soft peaks form, gradually add the remaining ¼ cup of sugar while the mixer is still running until stiff peaks form.
  • Fold the beaten egg whites gradually into the yolk batter using a rubber spatula. The mixture should be uniform and color.
  • Pour the batter into the prepared pan. Tap the pan lightly against the counter to get rid of any air pockets.
  • Bake the cake at 350 F for 15-18 minutes or until the cake springs back to the touch.

For the Custard

  • In a large bowl, combine egg yolks, sugar, and cornstarch. Stir until smooth and well blended.
  •  In a saucepan over low heat, bring the milk to a simmer low heat until it begins to gently bubble along the edges of the pan.
  • Slowly ladle a small amount of the milk into the egg yolk mixture while whisking. Continue to add a small amount of milk at a time, whisking regularly.
  • Return the egg-milk mixture to the pan and cook over low heat, whisking regularly, until it simmers and thickens.
  • Turn off the heat and stir in the butter and vanilla extract.
  • Transfer to a bowl with a lid. Allow to slightly cool and press a plastic film wrap directly on the surface to prevent skin from forming on top. Refrigerate for 1 to 2 hours to cool and set.

For the Gelatin

  • In a large bowl, sprinkle the gelatin powder into the ¼ cup cold water to separate the granules. Let stand for 1 minute.
  • In a medium saucepan, combine fruit cocktail juice and sugar. Bring to a boil.
  • Turn off the heat and add the gelatin, stirring for about 1 to 2 minutes or until it is dissolved. Set aside to cool to slightly cool.

To Assemble

  • Transfer the cooled cake into a square glass dish of the same size. 
  • Spoon the cooled custard over the cake and spread evenly to coat. 
  • Arrange the fruit cocktail in an even layer over the custard.
  •  Pour the gelatin over the fruit cocktail. 
  • Allow it to set for about 30 minutes. Refrigerate for about 6 hours or overnight to firm and cool completely. Slice into serving sizes.

Nutrition

Calories: 358kcal | Carbohydrates: 55g | Protein: 9g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 141mg | Sodium: 158mg | Potassium: 257mg | Sugar: 40g | Vitamin A: 505IU | Vitamin C: 2mg | Calcium: 135mg | Iron: 1mg