I don't often make a decorative cake because admittedly, I'm not goog at making things look nice and therefore, categorise myself as an arty-farty type, not arty-crafty!
I was inpired to give this cake a try by the posts from here and here which have been created by people whom I admire their baking/cooking skill. I was really fasinated by the way they've presented their cakes which is why I decided to do it !
Anyway, making this cake is kind of challenge for me..not only, like I previously said, that I'm not good at decorating things but also I'm not used to making a sponge cake at all since most of cake I've made are either butter or chiffon ones. Honestly speaking,I was a bit nervous ,though I was curious more to see whether I could deal with it or not! lol..
Instead of following through the whole recipe, I jazzed it up by adding some kirsch into the cherry filling and the cream topping which is pretty much the same concept of black forest cake..Consequently, I decided to rename the cake and called it 'white forest cake'!
Since the recipe is from a reliable source, so needless to say how lovely the cake tasted..but as you can guess, the only thing I wish I could do better about this cake is..to make it look nicer!!
Here is my version (adapted from here)
The cake base (vanilla sponge) :
100g sifted self-raising flour
1/2 tsp baking powder
1/4 tsp salt
3 large egg, seperated
110 g caster sugar
1 tsp vanilla
50 ml milk
30 g butter,melted
The cherry filling :
2*395g cans black cherry filling
2 tbsp kirsch
The cream topping :
2 cups whipping cream, chilled
30 g caster sugar
1 tsp vanilla
2 tbsp kirsch
1. Make the base, line the 8" cake tin with parchment paper.Preheat the oven to 350f. Sifted together the flour, baking powder and salt into a bowl. Beat/whisk the egg white at a high speed of a mixer until foamy, the gradually add sugar, few tbsp at a time, then continue to beat until a peak stage. Add the yolk, one at a time, to the white and beat until the mixture have reached a ribbon stage.
2. Add the vanilla and mix to incorperate. Divide the flour mixture into few portions and add a portion at a time into the egg mixture using minimun speed. Mix until just combined, then slowly and gently pour the warm mixture of milk and melted butter into the batter. Now using spatula to gently fold everything until incorperated. Pour the batter into the prepared tin and bake for 25-30 minutes until the top springs back when touched. Cool on a wire rack for 5-10 minutes before turning it out to cool completely.
3. Make the cherry filling, mix the cherry with the kirsch in a bowl and set aside.
4. Make the cream topping, beat the whipping cream with the sugar, vanilla and kirsch until peaked.
5. To assemble : Slice the cake into 2 layers. Spread about 1/3 of the cream topping over the bottom layer ,then top with half of the filling. Place the top layer over and cover the cake with most of the remaining topping (save some for a decoration on top which will protect the filling from leaking/dipping to the side).
6. Use the rest of cream topping to decorate the top around the cake.Then place the rest of the cherry filling on top. Chill for a few hour/overnight before slicing and serve.