Cherry Blossom Celebration Cake

Name: Cherry Blossom Celebration Cake
Total time: 1 h 45 min
Yield: 1
Ingredients: 2.5 cups all-purpose flour (plus 2 tbsp); 1.5 Baking powder; 0.25 tsp salt; 1.667 cups milk; 6 egg whites; 3 Tbsps Cherry syrup (from a jar of maraschino cherries); 0.25 tsp Almond extract; 2 tsps vanilla extract; 2 cups superfine caster sugar; 0.75 cup unsalted butter; 0.75 cup Maraschino cherry (finely chopped); 1 cup unsalted butter; 2.5 cups powdered sugar; 1 Tbsp milk; 1 Tbsp Cherry syrup; 2 tsps vanilla extract; 1 pinch salt; 1 cup Maraschino cherry (finely chopped); 6 Tbsps Apricot Jam (melted); powdered sugar; 2.5 cups white Sugar paste; white Sugar flower

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Difficulty:

moderate

Difficulty

Preparation:

1 hr 45 min.

Preparation

Ingredients

for

cake

For the cake: 2 ½ cups all-purpose flour (plus 2 tbsp); 1 ½ Baking powder; ¼ tsp salt; 1 ⅔ cups milk; 6 egg whites; 3 Tbsps Cherry syrup (from a jar of maraschino cherries); ¼ tsp Almond extract; 2 tsps vanilla extract; 2 cups superfine caster sugar; ¾ cup unsalted butter; ¾ cup Maraschino cherry (finely chopped)

For the filling: 1 cup unsalted butter; 2 ½ cups powdered sugar; 1 Tbsp milk; 1 Tbsp Cherry syrup; 2 tsps vanilla extract; 1 pinch salt; 1 cup Maraschino cherry (finely chopped)

For the icing: 6 Tbsps Apricot Jam (melted); powdered sugar; 2 ½ cups white Sugar paste; white Sugar flower

How healthy are the main ingredients?

salt salt

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Preparation steps

For the cake: heat the oven to 180°C (160° fan) 350°F gas 4. Grease 3 x 20cm|8" cake tins and line the bases with non-stick baking paper.

Combine the flour, baking powder and salt and set aside.

Whisk together the milk, egg whites, cherry syrup, almond and vanilla extracts and set aside.

Beat together the sugar and butter in a mixing bowl until light and fluffy.

Mix in the dry ingredients in three additions alternately with the wet ingredients, beginning and ending with the dry ingredients. Beat each addition until just incorporated.

Toss the chopped cherries with the remaining two tablespoons of flour. Gently fold into the mixture.

Divide the mixture between the cake tins and bake for 30-35 minutes until well risen and springy to the touch. Cool in the tins for 20 minutes, then place on a wire rack to cool completely.

For the filling: beat the butter until soft. Gradually sift in the icing sugar and beat until well combined. Add the milk, cherry syrup, vanilla and salt. Beat well for about 5 minutes until smooth. Stir in the chopped cherries.

Invert one cake and spread with half of the cherry filling.

10.

Place a second cake layer on top of the filling and top with the remaining filling. Place the third cake layer on top. Brush the top and sides of the cake with the jam.

11.

For the icing: roll out the sugarpaste on a surface dusted with icing sugar into a round large enough to cover the cake completely. Cover the cake with the sugarpaste, smoothing it out to remove any air bubbles.

12.

Attach sugar flowers to the cake with a dab of water. Leave to dry.