White Cake with Cherry Filling

Step by step: White Cake with Cherry Filling

• Step1

  
  Line two 20 cm (8 inch) cake pans with parchment and brush with butter. If you don’t have two cake pans of the same size, you could improvise and use a 20 cm (8 inch) aluminum pot.

• Step2

  Zest one lemon, and squeeze the juice out of it.

• Step3

  Separate 8 eggs. Place the egg whites in the bowl of a stand mixer. Add a pinch of salt, and whip on medium speed until frothy. Increase the speed and gradually add 100 grams (3.5 oz) of sugar. Whip until stiff.

• Step4

  Add the remaining 100 grams (3.5 oz) to the yolks and whip on high speed until fluffy and light. Add the lemon zest and juice into the yolks. Fold 1/3 of the egg whites into the egg yolks. Fold back into the egg whites, folding gently just until combined.

• Step5

  Sift 200 grams (7 oz) of flour over the whipped eggs, and fold gently just until combined.

• Step6

  Spread the batter evenly into the prepared cake pans. To prevent the cake from rising in the middle, spread the batter from the center out, creating a slightly higher edge.

• Step7

  Bake at 170°C (340°F) for about an hour. Test for doneness- an inserted skewer should come out clean. Cool the cake in the pan for a few minutes, unmold, remove the parchment paper and cool completely on a rack.

• Step8

  Make the cherry filling: Drain a jar of cherries weighing 650 grams (23 oz). To make slurry, mix 40 grams (1.5 oz) of starch with 40 ml (1.5 fl oz) of the cherry juice. Combine the remaining cherry juice with 300 grams (11 oz) of sugar and bring to boil. Slowly whisk the slurry into the boiling mixture, and boil for a few minutes, stirring frequently. Turn off the heat and mix in the drained cherries. Cool completely.

• Step9

  Slice each sponge cake in half.

• Step10

  Make the whipped cream: We need 500 ml (1 pint) of cream for the filling, and 500 ml (1 pint) of cream for decorating. Pour 1 liter (1 quart) of cream of at least 33 % fat into the bowl of a stand mixer. Add 200 grams (7 oz) of sugar and whip until stiff.

• Step11

  Use a pastry bag fitted with a round tip to pipe three equally distanced rings of whipped cream. Fill the gap between the whipped cream with the cherry filling. Place the second sponge on top, and continue assembling.

• Step12

  Moisten the fourth layer with the remaining cherry syrup or with vanilla syrup, and place on top, flat side facing up. Cover the sides and top of the cake with whipped cream.

• Step13

  Place the remaining whipped cream in a pastry bag fitted with a star tip, of 1 cm in diameter.

• Step14

  Pipe the cream in a circular motion, from the bottom to the top. You will find other decorating techniques and ideas on our website VideoCulinary.com. The cake is ready to serve!