Classic White Forest Cake Recipe

Instructions

1. Preheat oven to 175 degrees Celsius (350 Fahrenheit).
2. Line a 15 cm (6 inch) round cake pan with parchment paper and grease the sides with butter.
3. In a bowl, sift together all purpose flour and half of the granulated sugar.
4. In a separate large bowl, beat egg whites with a pinch of salt until soft peaks form.
5. Gradually add the remaining granulated sugar to the egg whites while continuing to beat until stiff peaks form.
6. In another bowl, whisk egg yolk with melted unsalted butter, whole milk, and vanilla extract until combined.
7. Gently fold the egg yolk mixture into the beaten egg whites.
8. Carefully fold in the sifted flour and sugar mixture until just combined, avoiding deflating the batter.
9. For the batter into the prepared cake pan and smooth the top with a spatula.
10. Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
11. Remove the cake from oven and let it cool completely on a wire rack.
12. Once cooled, slice the cake horizontally into two even layers.
13. Whip the chilled heavy cream with powdered sugar until soft peaks form.
14. Place the bottom cake layer on a serving plate and spread half of the whipped cream evenly over it.
15. Scatter half of the halved maraschino cherries on the cream layer.
16. Place the second cake layer on top and spread the remaining whipped cream over it.
17. Decorate the top with remaining maraschino cherries and white chocolate shavings.
18. Refrigerate the cake for at least 1 hour before serving to set the cream.