Gateau Citronella

Gateau Citronella

गातो सिट्रोनेल्ला - हिन्दी में पढ़ें (Gateau Citronella in Hindi) 

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Fruits inside, fruits outside, and a dash of rich whipped cream to hold them together! Well, as the name suggests Gateau Citronella is a dessert that features ample citrus fruits like kiwi, orange and sweet lime sandwiched between cream-coated, sugar-soaked vanilla sponge cake. Layering the sponge with Chantilly cream, which is sweetened whipped cream, works like magic in imparting a creamy texture to every mouthful. Refrigerating the arrangement for a while is essential for the fruity filling and garnish to set. Continue to store it in the fridge till serving, to ensure that the fruits remain fresh.

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Gateau Citronella recipe - How to make Gateau Citronella

Setting Time:  1 hour   Preparation Time:    Cooking Time:    Total Time:     1Makes 1 cake (6 wedges) (6 wedge )
Show me for cake (6 wedges)

1 (75 mm. (7") diameter) eggless vanilla sponge cake

For The Chantilly Cream
3 cups beaten whipped cream
2 tbsp powdered sugar
1/2 tsp vanilla essence

To Be Mixed Together For The Soaking Syrup
4 tbsp sugar
3 tbsp orange squash
1/2 cup water

For The Flling
1 cup seasonal mixed fruits (sliced apples , sliced kiwi , orange segments and sweet lime segments)

For The Garnish
1/2 cup sliced mixed fruits (apple , kiwi , orange and sweet lime)

For the chantilly cream

    For the chantilly cream
  1. Combine all ingredients in a deep bowl and fold gently.
  2. Divide the chantilly cream into 3 equal portions and keep aside.

How to proceed

    How to proceed
  1. Slice the vanilla sponge cake horizontally into 3 equal layers.
  2. Place the bottom layer of the vanilla sponge cake on a turntable or serving plate and sprinkle ? of the soaking syrup evenly over it.
  3. Spread 1 portion of the chantilly cream evenly over the cake.
  4. Top with ½ the fruits and place the middle layer of the vanilla sponge cake over it.
  5. Sprinkle another ? of the soaking syrup evenly over it.
  6. Spread the 2nd portion of the chantilly cream evenly over it.
  7. Top with the remaining ½ of the fruits and place the topmost layer of the vanilla sponge cake over it.
  8. Sprinkle the remaining ? of the soaking syrup evenly over it and spread the remaining chantilly cream evenly over it.
  9. Garnish with mixed fruits and refrigerate for 1 hour or till set.
  10. Cut the cake into 6 equal wedges and serve chilled.


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Nutrient values (Abbrv) per wedge
Energy770 cal
Protein6.7 g
Carbohydrates108.5 g
Fiber1 g
Fat34.1 g
Cholesterol55.1 mg
Sodium207.3 mg

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