Cherry Chip Cake
Yum. Yup, that’s all I have to say about this cake. Not really. I could tell you how wonderful and fluffy the cake is, and how there are bright little bits of chopped maraschino cherries inside, and how I used cherry pastry filling between the layers and, finally, I could describe the glorious fluffy pink frosting which melts in your mouth. Even though I tell you this all the time, I have to say it gain. Make this cake. Make it. Now. 😀
Ingredients: Cherry Chip Cake (from here, with slight adaptions)
3 and 1/3 cups pre-sifted cake flour
1 and 1/2 tablespoons baking powder
3/4 teaspoon salt
1 and 3/4 cups whole milk, at room temperature
6 ounces egg whites, at room temperature
3 tablespoons cherry juice/syrup (from the jar of maraschino cherries)
1/4 teaspoon almond extract
1/4 teaspoon vanilla extract
1/4 teaspoon cherry extract, *optional
2 and 1/4 cups sugar
1 and 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
3/4 cup finely chopped maraschino cherries
Cherry Pastry Filling
7 Minute Frosting (from here)
5 tablespoons water
1/4 teaspoon cream of tartar
1 and 1/3 cups sugar
2 large eggs whites. room temperature
1 tablespoon light corn syrup
1 teaspoon vanilla
Pink food coloring, optional*
Recipe: Cherry Chip Cake
Preheat the oven to 350°F and center the oven rack. Grease, line with parchment and flour three round 8-inch pans.
Sift the flour, baking powder and salt into a medium-sized bowl.
Whisk together the milk, eggs, cherry juice/syrup, almond extract and cherry extract (if using) in a medium bowl or large glass measuring cup.
In an electric mixer fitted with the whisk or paddle attachment (I used the whisk), cream the butter and sugar on medium speed until very pale and creamy, about 5 minutes.
With the mixer still on medium speed, alternate additions of the flour mixture and milk-egg mixture, beginning and ending with the flour mixture, beating after each addition until incorporated. Continue mixing on medium speed for 2 minutes. Fold in finely chopped cherries.
Divide batter evenly among 3 cake pans, smoothing the surface with a small offset spatula or rubber spatula. Bake until a skewer comes out with a few crumbs only, about 30 minutes. Cakes should be well-risen and springy to the touch.
Transfer the cakes to cooling racks and cool for 5 minutes, then loosen the edges by running a knife around the sides. Gently turn out the cakes, peel of parchment paper bottom, then cool right side up.
Cherry Pastry Filling
Fill inbetween the cake layers.
7 Minute Frosting
Whisk first five ingredients together in a large, stainless-steel bowl. Set the bowl in a wide, deep skillet filled with about 1 inch of simmering water. Make sure the water level is at least as high as the depth of the egg whites in the bowl. Beat the whites on low speed until the mixture reaches 140 degrees F on an instant-read thermometer. Do not stop beating while the bowl is in the skillet, or the egg whites will be overcooked. If you cannot hold the thermometer stem in the egg whites while continuing to beat, remove the bowl from the skillet just to read the thermometer, then return the bowl to the skillet
Beat on high speed for exactly five minutes. Remove the bowl from the skillet and add vanilla and food coloring. Beat on high speed for two to three more minutes to cool.