This is a very special post; close to my heart, as it’s my Anniversary Cake Recipe, baked with so much love. I baked this Cherry White Chocolate Mousse Cake for my 14th wedding anniversary last week at home. The cake was more like a naked cake where the layers were seen. It turned out quite an interesting/delicious recipe.

The best part is, it is a simple, fuss free cake to make at home. Also, don’t require any of those complicated equipment. And in the least amount of work, you will be able to make an amazing dessert for special someone of yours.

The cake turned out to be absolutely gorgeous. It was light, airy and moist cherry flavoured sponge. I layered it with rich white chocolate mousse and cherries on the top made the cake looked like a fancy and formal bake with least amount of effort.

Pranav was travelling to Germany for the Berlin fashion week and he came back home on the anniversary day in the early morning hours. I had all the time in hand to bake the cake and photograph the steps in the making. And yet kept it as a surprise for him. The anniversary celebrations went well and I am blessed to have him.

About the cake – the idea in mind was to have a tall cake which is not very huge. So I decided to bake the cake in a Swiss roll baking tray and then used a ring cutter to cut the cake circles. All the layers turned out to be of same sized and height. And it solved my purpose.

White chocolate mousse- is a very versatile recipe. I suggest keep it as a bookmark. It’s very easy and egg free recipe. You can use the same recipe in many more desserts in future. Also, it’s quick and easy to prepare creamy, rich white chocolate mousse at home. It turns out very handy in hurry up situations. Read more – Egg less White chocolate Mousse

I had used fresh cherries to decorate the cake. And there is nothing time consuming and fancy that went into the making of this cake. Yet it looks like an all formal and elegant anniversary special cake.

Here are few points for you to read before you start with the cake baking in your kitchen:

1 . Accuracy in measuring the ingredients is very important.

2 . Cherry sponge is very close to the American sponge cake recipe. There is no fat used in the making. But we are using eggs to achieve the light texture. You will have to first separate the egg whites from the egg yolks. It is easier to do when the eggs are still cold. After you separate the cold eggs, cover them and keep at room temperature before use.

If you want to avoid using eggs. Simply substitute it with one of your favourite egg less cake recipe.

The only point that comes in my mind is which ever eggless cake recipe you use. Make sure that the sugar content in the recipe is little on a lesser side. Because the white chocolate mousse is heavy and sweet. To balance out the overall taste, go for light airy and less sweet sponge recipe.

You can also substitute the eggs with this egg replacer in the recipe
Weissmill Egg Replacer Whey Protein Powder – 100 gms

3 . The egg yolks need to be beaten with some sugar until thick, light, and fluffy, which can take several minutes. Use an electric hand mixer.  This long beating time is necessary because it gives the baked cake its full volume, it also gives the cake its nice open grain.

4. The egg whites are also beaten with a little sugar just until they are glossy and stiff. Be careful when folding the beaten egg whites into the egg yolk mixture to ensure that the batter does not deflate too much.

5. Using fresh fruit on the top for the decor of the cake helps in balancing the flavours too. I picked up cherries because they are in season. You can also try the same recipe using strawberries or may be a chocolate sponge with chocolate mousse will also work great.

6. When baking the sponge cake don’t forget to line the baking tray with parchment paper.

7. When the cake is baked let it cool on a wire rack. Before cutting the cake in circle shape using a ring cutter. Chill the baked cake at least for an hour in the fridge. Don’t forget to cover the cake with a cling wrap when in the fridge. This helps in clean cut and crumb coating becomes easier.

8. I have used cherry juice in the sponge recipe. You can add some liquor; if you are feeling extra romantic.

9. Keep the prepare the white chocolate mousse, in the fridge and you use a piping bag for even layers of mousse between the cake layers. Which I forgot to use…..

10. Use an off set spatula to coat a light layer of mousse on the outer part of the cake. And it’s very helpful if you have a cake turn table. Cake Turn Table Round / Cake Stand Revolving Rotating / Cake Server – 12inches It makes the work so easy and gives a uniform finish.

11. You can keep the cake in the fridge for 3 to 4 days. And keep indulging for the next few days. Please go for your regular walks/gym/exercise.

12. You can reduce or increase the number of layers in the cake according to your wish.

Have fun and bake it for the one you love the most.

Ingredients

6 eggs, separated

A pinch of cream of tartar

1 teaspoon vanilla extract

1 cup (100 grams) all purpose flour

1/4 teaspoon baking powder

1/4 teaspoon salt

1 cup (200 grams) granulated white sugar (divided)

2 tablespoons cherry juice

White chocolate mousse 

Method

Preheat oven to 350* F (180* C) and place rack in centre of oven. Prepare a Swiss roll baking tray lined with a parchment paper. Sift the flour with the baking powder and salt. Set aside.

Place the egg yolks and 2/3 cup of the sugar in the bowl of your electric hand mixer, to beat on high speed until they are thick, fluffy and light coloured.

Tip: The egg yolks are done, when you slowly raise the beater the batter will fall back into the bowl in a slow ribbon.

Then beat in the vanilla extract, cherry juice, and set aside while you beat the egg whites.

In a clean bowl, using a whisk attachment, whip the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the remaining sugar and continue beating until the egg whites are shiny and just form stiff peaks.

Next, sift the flour mixture over the beaten egg yolks (about one-third of the flour mixture at a time) and gently but quickly fold (with a wire whisk or rubber spatula) the flour into the egg yolk batter.

Then gently fold a little of the beaten egg whites into the batter to lighten it, and then add the rest of the whites, folding just until incorporated.

Tip: Do not over mix the batter or it will deflate.

Pour the batter into the prepared baking tray. Bake in preheated oven for 12 to 15 minutes or until a toothpick inserted into the centre of the cake comes out clean.

Remove from oven and let the baked cake cool on a wire rack.

Once the cake is completely cool, remove from the baking tray. Be very gentle or the cake can break. Place the baked caked on to a big tray and cover with a plastic wrap. Keep the cake in the fridge for some time.

Meanwhile, you can work on making the White chocolate mousse.

To Assemble

Dab a tablespoon of frosting on the cake stand before putting down the first cake layer. This will prevent the cake from sliding.
Tip: If you don’t have a cake stand, turn a large, wide-bottomed mixing bowl upside down and place a plate on top of it. The frosting is easier when the cake is elevated and closer to eye level.

Cut the cooled cake into same size circles using a ring cutter, as shown in the pictures above.

Put the cake layer on top of the frosting right-side up so that the flat bottom sits on the stand.
Using an offset spatula, put a big dollop of mousse —about ½ cup—on top of the bottom layer.

Using the spatula, start in the middle of the cake and spread the mousse evenly over the top and just past the edge of the top surface. The overhang of frosting will help you frost the sides of the cake.

Place the second cake layer on top and press gently to make sure it sticks. Do check that it is level and centred.

Put another dollop of mousse in the centre of the cake and, using the offset spatula, spread it to the edges. If you get crumbs in the frosting, simply scrape the dirty frosting off your spatula into a separate bowl.
Finish all the layers using the same method. Once the cake is layered, smooth out the frosting on the outside of the cake using a clean offset spatula. Remove any excess frosting. Once you are satisfied to use fresh cherries on the top to add more grace to the cake.

Have fun Happy baking