Cherry-Vanilla Delight Cake
INGREDIENTS
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3-1/3 cups (370 g) sifted cake flour
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1-1/2 tablespoons (20 g) baking powder
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3/4 teaspoon (7 g) salt
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1-3/4 cups (415 ml) whole milk, at room temperature
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6 egg whites, at room temperature
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3 tablespoons (45 ml) cherry juice/syrup (from the jar of cherries)
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1/4 teaspoon (1.75 ml) almond extract
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1-2 drops cherry flavour, *optional
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2-1/4 cups (450 g) vanilla sugar (or regular sugar)
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1-1/2 sticks (173 g) unsalted butter, at room temperature
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3/4 cup (178 ml) finely chopped maraschino cherries
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FILLING
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1 cup (2 sticks)(227 g) unsalted butter, softened and cut into cubes
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2 cups (250 g) confectioners’ sugar, sifted
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1 tablespoon (15 ml) milk
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1 tablespoon (15 ml) maraschino cherry juice/syrup (from the jar of cherries)
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2 teaspoons (10 ml) pure vanilla extract
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a pinch of salt
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a handful of finely chopped maraschino cherries
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FROSTING
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3 egg whites
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1 cup (200 grams) of vanilla sugar (you can substitute regular sugar)
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1/4 cup (59 ml) light corn syrup
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3 tablespoons (45 ml) water
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1/4 teaspoon (1.25 ml) cream of tartar
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pinch of salt
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1/2 teaspoon (2.5 ml) pure vanilla extract (optional)
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