White Forest or Black Forest Cake
Description
A soft, fluffy vanilla sponge layered with a homemade cherry compote, lightly soaked with milk, and frosted with a light vanilla whipped cream frosting. The addition of a little cream cheese gives the frosting extra stability and a delicate, creamy flavour.
Vanilla Sponge
Cherry Compote
Milk Soak
Whipped Cream Frosting
Instructions
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Step 1: Bake the Sponge
Preheat the oven to 170°C (340°F). Grease and line an 8-inch (20 cm) round cake tin. Beat the eggs, sugar, and vanilla until pale, thick, and tripled in volume. Sift together the flour and baking powder. Fold the dry ingredients gently into the egg mixture. Mix the oil and milk together, then fold into the batter until just combined. Pour into the prepared pan and bake for 30–35 minutes, or until a skewer inserted in the centre comes out clean. Cool completely before slicing into two layers.
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Step 2: Make the Cherry Compote
Add the cherries, sugar, and ¼ cup (60 ml) water to a saucepan. Cook over medium heat until the cherries soften and release their juices. Mix the cornflour with 2 tbsp water to make a smooth slurry. Stir the slurry into the cherries and cook for 1–2 minutes until thickened. Cool completely before using.
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Step 3: Prepare the Frosting
Beat the softened cream cheese until smooth. Add the chilled whipping cream, icing sugar, and vanilla. Whip until medium to stiff peaks form. Do not overwhip.
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Step 4: Assemble
Place the first cake layer on a cake board or serving plate. Lightly brush with the milk soak. Spread a layer of whipped cream. Spoon over the cooled cherry compote. Place the second cake layer on top and soak lightly with milk. Frost the top and sides with the remaining whipped cream. Decorate with extra cherry compote, fresh cherries, or chocolate shavings if desired.
Note
Make sure the cake and cherry compote are completely cool before assembling. Chill the finished cake for 2–3 hours before serving for the cleanest slices.
Store in the refrigerator and enjoy within 2–3 days.