Preheat the oven to 180 and grease a round baking pan with a little oil.
Set that aside. Now in a large bowl, beat the eggs, sugar, oil and vanilla extract with the aid of a hand mixer.
In another bowl, gently stir the baking powder, baking soda and flour together.
After the eggs are done, add in a quarter of the flour to that at a time with a splash of milk.
Incorporate each part well. Do this with the remaining flour and adjust the amount of milk needed accordingly.
Pour this mix into the baking pan and tap a few times to get rid of air bubbles if any.
Bake this for about 25-35 mins or till a toothpick inserted into the center comes out clean.
Bring this pan out and let it sit for half an hour ; till then the cake will cool down moderately well.
In the meanwhile, in another large bowl, whisk together the heavy cream, powdered sugar and vanilla essence.
Whisk at a high speed for about 8-10 minutes till stiff peaks form. Let this sit in the fridge till you have finished dealing with your cake. This is called CHANTILLY cream.
Bring the cake out and layer the top by cutting out a section till an even layer forms.
Now with a serrated knife and a layering board ; carefully cut it into two layers. Make them as even as possible.
Sprinkle orange squash or juice on both the layers generously till dampened and soft ; not soaked or bathed in it.
Now using the whipped cream, apply a thin layer on the second layer.
Fix in the strawberries, kiwis and oranges. Use the whipped cream as a aid.
Stack up the other layer and start by applying a crumb coat. This will catch any crumbs and unevenness. Let it sit in the fridge for 2 minutes.
With a decorating spatula, smoothen out the whipped cream over the whole cake. Decorate the top as shown or as you wish to.
Slice And Enjoy
