Dry ingredients:
- All-purpose flour – 2 ¼ cups
- Granulated sugar – 1 ½ – 2 cups
- Baking powder – 1 ¼ tsp
- Baking soda – ½ tsp
- Salt – ¼ tsp
Wet Ingredients:
- Semi melted butter – ½ cup
- Canola/ mild cooking oil – ½ cup
- Sour cream/ buttermilk – ½ cup
- Curd/ yogurt – ¼ cup
- Whole milk – ¼ cup
- Whole eggs – 3 no’s
- Vanilla essence – 2-3 tsp
Whipped cream Frosting:
- Heavy cream – 1 pint
- Confectionary sugar – 3 cups
- Vanilla essence – 2 tsp
Decoration:
- White chocolate shaves/ grated – ¾ cup
- Maraschino pitted cherries (whole) – 10 nos
- Maraschino pitted cherries ( chopped) – ½ cup
Rose Sugar Syrup:
- Sugar – ½ cup
- Water – 1 ½ cups
- Rose essence – 1/8th tsp
Greasing:
- Softened butter – 2 tblsp
- Ap flour – 2 tblsp
Baking tools:
- Cake base board
- Rotating cake stand
- Cake scraper
Procedure:
Spl note: I have used three 9 inch pans
Cake Making:
- Preheat the oven to 350 degree F
- Grease the desired size pans with butter and dust it with some flour and place a parchment paper over the greased pans and keep aside.
- Sieve the dry ingredients in a bowl and add the wet ingredients into another wide mixing bowl
- Blend the wet ingredients using a hand/ electric mixer without any lumps and slowly add the sieved dry ingredients into the wet mixture and fold it gently
- Finally give it a complete mix without any lumps and pour the cake batter into the respective pans equally and tap it twice before bake it.//Tapping helps to take off the air bubbles//
- Bake it for about 25-30 mins or until insert a toothpick in the center of the cake and it comes out clean.
- Cool completely and starts working on whipping cream and rose sugar syrup
Rose Sugar Syrup:
- Add half a cup of regular granulated sugar along with 1 ½ cup of water into the sauce pan and bring it to boil, once the sugar dissolves completely and turn off the flame.
- Now add about 1/8th tsp of rose essence to the syrup and stir well.
- Cool to room temperature.
Whipped cream Frosting:
// pre chill the mixer paddles, the bowl and the cream before beat the cream//
- In a pre-chilled mixing bowl, pour the heavy whipping cream along with confectionery/ powdered sugar and beat on high speed until stiff peak form.
- Now add the vanilla essence and mix it gently and keep aside.
The Final Cake:
- Trim the edges off and levelling the cake and keep aside.
- Now place one layer over the rotating cake stand and brush the cake gently with some rose syrup
- Add a spatula full of freshly whipped cream from center to the edges and add the desired amount chopped maraschino cherries over the cream and repeat the same process and cover the cake completely with whipped cream and shape the cake gently with scrapper.
- Decorate the cake with shaved/ grated white chocolates and more with some whole maraschino cherries.
- The delicious, super-moist and tasty “WHITE FOREST CAKE” is ready to serve.
NOTE/TIP:
- If you will consume this within a day or so, then add butter to the cake batter
- If not add mild cooking oil instead of butter for more texture
