Ingredients

• Eggless sponge cake:
• 1/2 cup - chopped nuts (walnut, almonds, cashews, raisins, etc.)
• 1/4 cup - tutti frutti bits
• 8-10 - dried figs, chopped
• 1 cup - white butter icing
• 1/2 cup - cream, fresh
• 1/2 cup - icing sugar
• 1/4 cup - water
• 2 tbsp - sugar, granulated
• 1/2 cup - canned cherries
• 10-12 - iced green leaves
• 5-6 - glaced cherries
• Green coloured sugar (optional)

How to Make Christmassy Sponge

• Follow any eggless cake recipe for making the batter. Once batter is ready, fold in the nuts and tutti frutti.
• Bake in a preheated oven at 200 C for 7 minutes and 170 C for 25 minutes.
• Alter as per individual ovens, if required.
• Check if done by passing a skewer through the centre of the cake.
• Cool tin well before unmolding as for an eggless sponge.
• Warm water and granulated sugar till it dissolves.
• Halve or quarter figs and immerse in the water.
• Soak for 10 minutes. Keep aside.
• Cut in half horizontally. Place cut sides up.
• Use the water in which the figs were soaked or canned cherry syrup.
• Sprinkle generously on both halves of the cake till soaked.
• Beat chilled cream and icing sugar till thick and light.
• Fold in drained cherries.
• Place lower half of the cake in a cake plate.
• Pile on the whipped cream and spread.
• Arrange the drained figs on cream. Put the upper half of cake on it.
• Cover the whole cake with white butter icing.
• Smoothen with a knife.
• Decorate with piped icing, iced leaves, glaced cherries, and coloured sugar; or use your choice of decorations.
• Cool in the fridge for at least half an hour before cutting.
• Variation: Change the choice of fruit or dry fruit as per you choice.