Description
A light chiffon cake layered with whipped cream and cherries, inspired by the Black Forest gateau.
Ingredients
Scale
- 1 cup cake flour
- 3/4 cup granulated sugar, divided
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup vegetable oil
- 3 large egg yolks
- 1/4 cup cold water
- 1 teaspoon vanilla extract
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon kirsch or cherry liqueur (optional)
- 1 cup fresh or canned pitted dark cherries, drained
Instructions
- Preheat your oven to 325°F (160°C). Do not grease a 9-inch tube pan.
- In a large bowl, whisk together the cake flour, 1/2 cup of the granulated sugar, baking powder, and salt.
- Make a well in the center and add the vegetable oil, egg yolks, cold water, and vanilla extract. Whisk until just combined and smooth.
- In a separate clean, dry bowl, beat the egg whites with an electric mixer until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the remaining 1/4 cup of granulated sugar and beat until stiff, glossy peaks form.
- Gently fold one-third of the meringue into the yolk mixture to lighten it. Then, gently fold in the remaining meringue until no white streaks remain. Do not overmix.
- Pour the batter into the ungreased tube pan. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Immediately invert the pan onto its feet (or over a bottle neck if your pan does not have feet) and cool completely.
- Once cool, run a thin knife around the edges and the center tube to release the cake.
- Whip the heavy cream with the powdered sugar and kirsch (if using) until medium peaks form.
- Slice the cake horizontally into two layers. Spread half of the whipped cream over the bottom layer. Arrange the drained cherries over the cream. Top with the second cake layer. Frost the top and sides with the remaining whipped cream.
- Chill the cake for at least 2 hours before slicing and serving.
Notes
- For best results when cooling, invert the pan immediately after removing it from the oven.
- If you do not have kirsch, you can use a teaspoon of cherry juice concentrate for flavor.
- Use room temperature eggs for the meringue for better volume.
- Prep Time: 25 min
- Cook Time: 40 min
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg
Keywords: Black Forest Cake, Chiffon Cake, Cherry Cake, Cream Cake, German Dessert