Sunday, March 1, 2009

White Forest Cake

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)

Ingredients :

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

Method:

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.
































White Forest Cake on Foodista

17 comments:

Steph said...

That cake looks delicious! I love the crumb. So you actually used the mixer to add the flour and not have to fold the flour in? I'm really excited about this recipe and I can't wait to try it.

Kevin said...

That cake looks so good!

bake-aholic said...

I've been thinking about why you named it "white forest cake"...now got the point ka. BTW, you cake is very tall 555.

Sara said...

Yum, this looks SO tasty!!

pepsakoy said...

Thanks for all visits and comments..

Steph, I've left a message to your blog regarding to the question you asked..

Khun Koy, I had to do something to balance my own height !!lol

Steph said...

Hi again, thanks for replying so quickly! I just can't stop thinking about your cake...haha. It's just that I've had way too many failed sponge cake type attempts and my family doesn't like the richness of butter cakes. I was wondering if it's not too much trouble if you could send me the original recipe. I tried to use google translation, but it didn't work. I would like to try both versions. I think it's so cool that you can bake in Hong Kong because most places don't have ovens and the temperature is so hot there.

Thanks so much, Steph obsessedwithbaking(at)gmail.com

Jennifer said...

FABULOUS idea!! Beautiful!!!

creativecarryout said...

What a beautiful cake. I'm bookmarking it for some future baking. Thanks!
Michelle
http://oneordinaryday.wordpress.com/

Dimah said...

That cake looks so tasty!

Anonymous said...

I tried to make this cake yesterday because I was inspired by the beautiful picture. While most of the comments are not very useful because nobody actually made the cake, I thought I would leave some useful information.
I think that the cake batter was delicious, easy to make and very light. I think it is because of the small amount of butter used in the recipe.
I liked the idea of using whipping cream as the frosting and not a cream cheese based frosting. It adds to the lightness of the cake.
I added the kirsch to the cherries, at first I thought that it was much because Kirsch is very strong, so I added slightly less Kirsch; 1TBSP instead of 2 TBSP. When I first tasted it, it still felt strong however after a day of resting in the fridge, I think that it was just the right amount. So all in all, the cake taste much better the next day just like you mentioned in your blog.
Instead of making a complete cake, I made 7 individual cakes, I filled my cupcake pans and decorated them individually. I would not recommend that because it was very difficult to add the frosting and decorate. If you are not a professional baker then I think it makes it very difficult to make this cake look very pretty.
In the end, I strongly suggest making this recipe if you are looking for a light and tasty cake.
Thank you for this inspiring recipe.

pepsakoy said...

Anonymous,thanks a lot for your message..it's a real useful/helpful comment and I'm absolutely delightful !

Making it into individual portion would be a hard job like you said..and I really admire on what you did..Two thumps up !!

Ingrid said...

I think your cake looks beautiful. You did a marvelous job on the decorating. Looks delicious too! Waaay too hard on yourself. :-)
~ingrid

pepsakoy said...

Ingrid, thanks for your kind comment..Look closer at the cake and you would think ( as I do) that my decorating skill needs to be improved..lol

I enjoyed making and eating it anyway !!

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nazia said...

love it and looks yummy!!thanks for sharing.:)nazia

danamo said...
This comment has been removed by the author.
danamo said...

Thank you very much for this recipe. I was searching for it long time ago.
I love the cake's taste, moistness and texture. Thank you again for sharing this recipe...