90g cake flour
45g Cocoa powder
150g sugar
6 large eggs
60g veg oil
1 1/2 tsp vanilla extract
A pinch of salt
2 cups of whipping top
2 cans of cherries (drain, and cut into four each)
2 cups of cherry juice
1 tbsp sugar
Directions
1. Cake:
Oil three 8" cake tins and place parchment paper at the bottom in each tin. Preheat oven at 170C, no forced-fan mode. Sieve flour, cocoa powder and salt in a bowl. Hand Whisk eggs and sugar over simmering pot of water until sugar all dissolved, about 3mins. Beat the lukewarm eggs at high speed for 7-10mins until ribbon stage. Add vanilla extract and mix will. Add sieved dry mixture into the beaten egg in three batches, each time mixing and folding in big fast strokes. Lastly, add in oil and fold in well. Measure out equally the cake batter in all cake tins (approximately 210g each). Drop the cake tin to break big bubbles. Bake at 2nd bottom rack for 22mins or the sponge bounced up when pressed and sides of the cake shrink away from tin. Cool in tin then invert to remove paper.
2. Cherries
Drain the syrup away from the pitted cherries. Cut into four. Set aside
3. Sauce:
Boil two cups of cherry juice syrup with sugar until just boil. Set aside to cool down.
4. Frosting
Whip whipping top at high speed until stiff peak. If you are using heavy cream, transfer the cream in mixing bowl. Chill the cream in mixing bowl and the whisk for at least 60mins. Whisk till stiff peak. Keep in fridge and use during assemble of cake.
5. Assemble cake
On a wire rack, spoon 8 tbsp of cherry syrup on all three sponge cake. Place the sponge cake, cream, cherry, sponge cake, cream, cherry and finally the sponge cake. Crumb coat the cake. Chill for 30mins. Final frost the cake and design as you wish.
Adapted from joyofbaking. Modified by Sara Pang
45g Cocoa powder
150g sugar
6 large eggs
60g veg oil
1 1/2 tsp vanilla extract
A pinch of salt
2 cups of whipping top
2 cans of cherries (drain, and cut into four each)
2 cups of cherry juice
1 tbsp sugar
Directions
1. Cake:
Oil three 8" cake tins and place parchment paper at the bottom in each tin. Preheat oven at 170C, no forced-fan mode. Sieve flour, cocoa powder and salt in a bowl. Hand Whisk eggs and sugar over simmering pot of water until sugar all dissolved, about 3mins. Beat the lukewarm eggs at high speed for 7-10mins until ribbon stage. Add vanilla extract and mix will. Add sieved dry mixture into the beaten egg in three batches, each time mixing and folding in big fast strokes. Lastly, add in oil and fold in well. Measure out equally the cake batter in all cake tins (approximately 210g each). Drop the cake tin to break big bubbles. Bake at 2nd bottom rack for 22mins or the sponge bounced up when pressed and sides of the cake shrink away from tin. Cool in tin then invert to remove paper.
2. Cherries
Drain the syrup away from the pitted cherries. Cut into four. Set aside
3. Sauce:
Boil two cups of cherry juice syrup with sugar until just boil. Set aside to cool down.
4. Frosting
Whip whipping top at high speed until stiff peak. If you are using heavy cream, transfer the cream in mixing bowl. Chill the cream in mixing bowl and the whisk for at least 60mins. Whisk till stiff peak. Keep in fridge and use during assemble of cake.
5. Assemble cake
On a wire rack, spoon 8 tbsp of cherry syrup on all three sponge cake. Place the sponge cake, cream, cherry, sponge cake, cream, cherry and finally the sponge cake. Crumb coat the cake. Chill for 30mins. Final frost the cake and design as you wish.
Adapted from joyofbaking. Modified by Sara Pang
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