Main Ingredients

1 eggless chocolate sponge cake (7")

For The Chantilly Cream

1 1/4 cups (250 grams) fresh cream

4 tbsp powdered sugar

1 tsp vanilla essence

To Be Mixed Into A Soaking Syrup

2 tbsp sugar

2 tbsp orange juice (this is the suagr syrup from the tin of any canned fruit)

1/2 cup water

For The Filling

1 1/2 cups mixed fruits

For The Garnish

sugar syrup