WHITE FOREST CAKE
The cake is a Snowflake hot milk sponge recipe :
You will need:
4 extra large eggs
310g castor sugar
2 cups Snowflake cake flour
15ml baking powder
1ml salt
250ml milk
100g butter
5ml vanilla essence
Instructions:
Beat eggs and sugar till light and creamy. Sift flour, baking powder and salt together. Add to egg mixture and fold in lightly until well combined. Heat milk and butter in a small saucepan. Do not boil; stir until butter is melted. Remove from heat and add essence. Add milk mixture to cake mixture and mix well. Spoon mixture into two greased 20cm round cake pans. Bake in a preheated oven at 180 degrees Celsius for 25-30 minutes. eave in pans for a few minutes before turning out onto a wire rack to cool completely. Sandwich cake layers with half the icing . Use remaining icing to ice top of cake.
Icing:
100g butter
250g icing sugar (sifted)
10ml vanilla essence
30ml milk
Instructions:
Cream butter and icing sugar together. Add essence and just enough milk to mix to a smooth, spreadable consistency. Sandwich cake layers with half the icing. Use the remaining icing to ice top of cake.
For the cherries, I use frozen (mine are freshly picked from the farm, then I freeze them), remove the pit, then add them to the pan with some sugar and a vanilla pod.
I let them simmer till they’re a nice syrup.
Let it cool before putting it on the cake.
For the cream, I use 2 tubs, 1/4 cup castor sugar and a teaspoon of vanilla essence.
Then layer the cakes with cherries and cream.
For the top, I mixed the cream and cherries then layered it on top.
Right on top, I made white chocolate shards for dramatic effect.
Recipe and Photos: Sa-eeda Daniels
